>Do not forget the way decaf coffee is made in the United States. We use chemicals in this case methyl ethyl ketone (MEK). I am well aware of the effects of MEK!
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>Europeans use what is known as [---]the water process[---] and is as you described it. There is no law in the United States that requires a limit to caffeine in coffee that is called decaffeinated. At several Starbucks the caffeine content of decaffeinated coffee was measured at 6 mg and at other [---]coffee houses [---] over 100 mg per cup was normal. That amount of caffeine exceeds what is contained in a 12 ounce can of good old Jolt Cola, the programmers emergency booster! Decaf may not be what you want or think it is!

You're preaching to the choir here - I don't drink decaf, nor have any intention to do it ever. I drink (or rather sip) full instant coffee. I'm really curious how have both you and Evan confused instant with decaf; these are independent categories. Instant is an aggregate state (as in "raw", "roasted", "ground" or "instant") while decaf is a chemical thing (full or deprived of essence). There's also the instant decaf, which I also have no intention to try. Decaf sort of defeats the purpose, it's just like apple pie without apples. Yeah, I know, it's for those who like the taste but can't take the effects - still, if I was such a case, I'd rather go for one goooood coffee a week, than twenty poisoned fakes.