This process involves liquid CO2 first being supercooled and fed into the pump. The CO2 is simultaneously heated by heavily compressing it with up to 1,000 bar of pressure and keeping it in a supercritical state. Under these conditions, it possesses the properties of a gas and a liquid and it is known for its excellent dissolving capacities. The high fluidity of the supercritical CO2 means that it can penetrate the tiniest pores in food and extract all kinds of substances, i.e. caffeine from coffee beans, resin from hop cones, nicotine from tobacco or flavourings from spice plants.
Thesupercritical CO2 is then released and warmed, which turns it back into gas and it evaporates without a trace, leaving nothing but the pure extract. As CO2 is inert, it also does not react with the extract or distort its properties.