Which method of decaffeination uses pressurized carbon dioxide?

The method of decaffeination that utilizes pressurized carbon dioxide is the CO2 Process. This technique involves extracting caffeine from coffee beans using supercritical carbon dioxide, which has unique properties that allow it to selectively dissolve caffeine while leaving other flavor compounds intact.

Pressurized carbon dioxide acts as a solvent for caffeine. When CO2 is brought to a supercritical state, it takes on properties of both a gas and a liquid, making it effective in penetrating the coffee beans and extracting caffeine without significantly affecting the overall flavor profile. This method is favored for its ability to produce high-quality decaffeinated coffee with minimal flavor loss.

In contrast, the Swiss Water Process relies on water and osmosis to remove caffeine, the Solvent-Based Process uses chemical solvents to extract caffeine, and the Mountain Water Process employs water from a specific source but does not utilize pressurized CO2. Each of these methods has its own advantages and disadvantages, but for the question about pressurized carbon dioxide, the CO2 Process is the key technique.