process takes 8–10 hours to meet the final residual decaffeinated target. Noted food engineer Torunn Atteraas Garin also developed a process to remove caffeine from coffee. Triglyceride process Green coffee beans are soaked in a hot water/coffee solution to draw the caffeine to the surface of the beans. Next, the beans are transferred to another container and immersed in coffee oils that were obtained from spent coffee grounds and left to soak. After several hours of high temperatures, the triglycerides in the oils remove the caffeine, but not the flavor elements, from the beans. The beans are separated from the oils and dried. The caffeine is removed from the oils, which are reused to decaffeinate another batch of beans. This is a direct-contact method of decaffeination. Supercritical CO2 process Food scientists have also turned to supercritical carbon dioxide (sCO2) as a means of decaffeination. Developed by Kurt Zosel, a scientist of the Max Planck Institute, it uses CO2 (carbon dioxide), heated and pressurised above its critical point, to extract caffeine. Green coffee beans are steamed and then added to a high pressure vessel. A mixture of water and CO2 is circulated through the vessel at 300 atm and . At this pressure and temperature CO2 is a supercritical fluid, with properties midway between a gas and a liquid. Caffeine dissolves into the CO2; but compounds contributing to the flavour of the brewed coffee are largely insoluble in CO2 and remain in the bean. In a separate vessel, caffeine is scrubbed from the CO2 with additional water. The CO2 is then recirculated to the pressure vessel. Caffeine content of coffee Caffeine content of decaffeinated coffee To ensure product quality, manufacturers are required to test the newly decaffeinated coffee beans to make sure that caffeine concentration is relatively low. A caffeine content reduction of at least 97% is required under United States standards. There is less than 0.1% caffeine in decaffeinated coffee and less than 0.3% in decaffeinated instant coffee in Canada. Many coffee companies use high-performance liquid chromatography (HPLC) to measure how much caffeine remains in the coffee beans. However, since HPLC can be quite costly, some coffee companies are beginning to use other methods such as near-infrared (NIR) spectroscopy. Although HPLC is highly accurate, NIR spectroscopy is much faster, cheaper and overall easier to use. Lastly, another method typically used to measure the remaining caffeine includes ultraviolet–visible spectroscopy: useful for