Decaffeination

In this method, green coffee beans moistened with water are placed in a tank, called an
extraction vessel where they will come into contact with pressurized liquid carbon dioxide.
High-pressure vessels are used to circulate these pre-soaked green coffee beans into the
placed bed. Since these vessels operate at approximately 250 to 300 times atmospheric
pressure, carbon dioxide acquires "supercritical" properties. Supercritical carbon dioxide has a
density similar to that of a liquid, but its viscosity and diffusivity are similar to that of a gas.
These properties significantly reduce pumping costs, making it a highly selective solvent for
caffeine. In the next step, the carbon dioxide pumped at a pressure of 1,000 lbs per square
inch pulls the caffeine from the coffee beans, traveling through the coffee. The liquid CO2
that dissolves and absorbs the caffeine is removed when it is saturated with caffeine. The
caffeine-rich carbon dioxide is removed from the extraction vessel and passed either through
the activated charcoal bed or a water 'bath' tower to absorb the caffeine. At this places the
caffeine precipitates from the CO2, which after evaporation and re-condensation is pumped
again into the coffee-containing vessel for a new cycle. In the next move, the carbon dioxide
circulating in the coffee extracts the caffeine from the coffee beans. When a sufficient
caffeine level is reached, the coffee is discharged into a dryer where it is dried to almost the
original moisture content. After that, the coffee is prepared for roasting. These method
parameters, along with the exceptional caffeine property of carbon dioxide, bring a high
retention rate of coffee components responsible for aroma and taste.

References:
http://lostdutchmancoffee.com/info/sub_categories/decaf.htm
https://www.coffeehunter.com/the-coffee/chepkube-aa-co2-decaf/
https://www.scientificamerican.com/article/how-is-caffeine-removed-t/