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Reference.org
Decaffeination
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<p>Decaffeination is the removal of <a href="/facts/Caffeine/Hx6E2QC5">caffeine</a> from <a href="/facts/Coffee/Q4Ko2C7I">coffee beans</a>, <a href="/facts/Cocoa_bean/cAdQvQxy">cocoa</a>, <a href="/facts/Tea/oDQhcyrc">tea</a> leaves, and other caffeine-containing materials. Decaffeinated products are commonly termed by the abbreviation decaf. 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 <a href="/facts/Food_and_Drug_Administration/rCEnh9WB">FDA</a> standards. A 2006 study found decaffeinated drinks to contain typically 1–2% of the original caffeine content, but sometimes as much as 20%. </p>