There are many advantages to using supercritical carbon dioxide to extract and separate organic elements. The food and beverage industry has successfully used supercritical extraction to make decaffeinated coffee since approximately 1986. Prior to using CO2 for caffeine extraction from coffee beans, decaffeination was achieved by using solvents which were known to cause cancer. Use of Supercritical CO2 eliminates the danger of using chemicals, leaves no hazardous waste products, and does not remove the aroma oils from the coffee beans. The consumer benefits from a better tasting and safer coffee product.