Who invented decaffeinated coffee?

Coffee decaffeination is a use that dates back to the early part of the 20th century, around 1905, by Ludwig Roselius (Germany).

Mistakenly, this method is often experienced as depriving coffee of its aroma, but this corresponds to the false: the taste of coffee depends on the concentration of aromatic substances that develop during the roasting process, while the process of removing caffeine is applied to coffee beans while still raw. After all, caffeine, an alkaloid contained in all types of green coffee, does not impart aroma or taste to the same even after roasting. The decaffeination stage, whichever system is chosen, takes place before roasting. To decaffeinate coffee, there are three different methods based on the extraction of caffeine by special substances that have the characteristic of dissolving specific solid chemical components.