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%."
Paul Sorgule offers up ten guiding principles on what it takes to be a professional cook which reach beyond conduct, policy, procedures and pandemics, from respect and team work to honesty and professionalism.
The coronavirus crisis has hit the restaurant industry hard, with many chefs in danger of losing their livelihoods. But what about the sommeliers? How have they coped through the pandemic, and where will they stand in the 'new normal'?