Final answer:
Coffee strength refers to the concentration of coffee solubles, affecting flavor, body, and intensity. Supercritical CO2 extraction maintains coffee strength by preserving flavor and aroma while removing caffeine. This concept is crucial both for the sensory quality of coffee and for its physiological impacts on the body.
Step-by-step explanation:
When discussing coffee, the term strength refers to the concentration of coffee solubles in the beverage, which include a variety of substances such as caffeine, oils, and sugars. These compounds contribute to the flavor, aroma, and body of the coffee. A strong coffee has a higher proportion of these dissolved solids, resulting in a more intense flavor. Coffee strength is a balance between the amount of coffee used and the volume of water it's brewed with. Supercritical fluid extraction using carbon dioxide is a method used to decaffeinate coffee which can maintain the ideal strength of the coffee by preserving the flavor and aroma compounds during the process. This method is significant as it removes 97-99% of the caffeine while leaving the other important components that contribute to the coffee's strength untouched. Moreover, this method is environmentally friendly and efficient. The strength of coffee is important not only for its sensory qualities but also for its physiological effects, as caffeine, a key component, is known to improve muscular strength, endurance, and performance.