Despite claims of being caffeine-free, decaf coffee isn’t entirely devoid of caffeine. According to Samuel Klein, green coffee buyer at Partners Coffee, most decaffeination processes remove up to 99.99% of the caffeine content.

Achieving absolute zero caffeine is nearly impossible. This is akin to the variations seen with herbal teas and tisanes, where caffeine-free labels are applied based on the absence of caffeine in the herbs used.

Decaf coffee undergoes various decaffeination methods, including solvent-based processes like methylene chloride or ethyl acetate, as well as the preferred water process used by Partners Coffee. This method extracts caffeine while preserving the coffee’s essential flavors, resulting in a brew that mimics the ritual and taste profile of a traditional pour-over or drip coffee.

Caffeine contributes significantly to coffee’s bitterness and overall structure. When caffeine content is reduced, as in decaf coffee, the flavor profile shifts slightly, often becoming softer and milder. This change can reveal notes of sweetness akin to malt, honey, or dried fruit, enhancing the drinking experience without the caffeine kick.

Producing decaf coffee involves international shipping due to the limited number of facilities capable of water-processing decafs. While water processing is preferred for its flavor and safety benefits, it also requires substantial water usage compared to other methods.

Next time you opt for decaf coffee, remember that while it’s a great way to enjoy coffee flavor without the caffeine, it’s not entirely caffeine-free. Understanding the decaffeination process and its impact on taste can help you appreciate this alternative brew even more.

Going to a museum is an enriching experience, full of factoids and fun. But this experience is made even better when there’s tasty food to be had after feeding your mind. Here are three restaurants in museums that are truly the perfect pairings for your cultural excursion. Helmed by renowned chefs, these restaurants are a must-visit for all.

Called one of the best museum restaurants in America by Travel + Leisure, Café NOMA serves food that emulates the famous city it’s situated in. Chef Chris Montero leads the way with dishes like salads, flatbreads, and bowls that shout out the flavors of New Orleans.

The cafe doubles as a gallery space, with diners enjoying a spectacle of colorful and unique bowls and plates from the museum’s collection. The location, also adds to the specialness of the place, opening onto the courtyard and the arts center, making it perfect for parties or meetings.

The Kimbell Cafe is situated in the Kahn building at the Kimbell Art Museum and is a part of Louis Kahn’s original museum design. Chef Peter Kreidler crafts a menu featuring rotating soups, sandwiches, and quiches for visitors to savor.

From Tuesdays to Sundays, the afternoon hosts a charming tea service. You can take your pick from a variety of aromatic loose-leaf teas and indulge in an assortment of sweet and savory treats such as scones, finger sandwiches, cookies, and muffins, served alongside house-made jams and salted butter. Friday evenings are a treat with happy hours complemented by live music from the Allegro Guitar Society, creating the perfect backdrop for a relaxing time.

Last but not least is Danny Meyer’s first museum restaurant, The Modern, which has been enriching the dining experience of museum-goers since 2005. Honored with two Michelin stars, three stars from The New York Times, and four James Beard Awards, The Modern is a true culinary gem.

Led by Chef Thomas Allen, the restaurant offers a contemporary American dining experience in the form of a four-course, pre-fixed meal. Apart from the high-end restaurant setting, the place also boasts an exceptional drink room as well as a kitchen table setting for guests to see the magic unfold in front of their eyes.