Coffee Genes Hold the Jolt

Associated Press

For those who love the full flavor of real coffee but can't handle the kick, the genetics revolution may have a solution.

Researchers say they have genetically engineered coffee plants that have 70 percent less caffeine than usual in their leaves. The crucial question for brewing coffee -- whether beans from those plants will have less caffeine -- won't be known for three to four years when the plants mature, said study author Shinjiro Ogita.

However, the results indicate it should be possible, according to the researcher's report in Thursday's issue of the journal Nature.

The researchers at the Nara Institute of Science and Technology in Japan used RNA interference -- an increasingly popular genetic tool -- to manipulate the plant, interfering with the gene responsible for an enzyme used to make caffeine.

Experts contend a caffeine-free bean would be an improvement over current decaffeination processes, which use water or organic solvents to remove the stimulant from the beans before they are roasted, taking out some flavor and aroma as well.

More...