Here's a fascinating video from the folks at Mental Floss on Youtube that explains the science behind the production of decaffeinated coffee.
So how is decaf made? Well, there are various methods involved including the mysterious-sounding ''super critical carbon dioxide decaffeination.''
A fun fact you'll pick up is that decaf coffee isn't entirely decaffeinated. Say what? That's because, as Craig Benzine explains, "the decaffeination process doesn't remove %100 of caffeine from coffee beans; usually 94-98%."
Rather than just being faux-meat, Mamu is different. It's a mushroom-based meat alternative that's getting its launch in restaurants so that chefs can test its versatility. Flora Tsapovsky investigates.