Solvent-Based Decaffeination: One common method for decaffeination involves using solvents such as methylene chloride or ethyl acetate. The article explains that these solvents are used to dissolve caffeine, which is then removed from the coffee beans. The beans are subsequently dried to remove any remaining solvent.

Non-Solvent-Based Methods: The article also discusses non-solvent-based methods, such as the Swiss Water Process. This technique uses water and osmosis to extract caffeine, allowing for the retention of the coffee's original flavors. Another method mentioned is the use of supercritical carbon dioxide.

Impact on Flavor and Quality: Each decaffeination process has its own impact on the flavor and quality of the coffee. Solvent-based methods may leave traces that could affect taste, while non-solvent-based methods are generally seen as preserving the coffee's natural flavors more effectively.