What does the process of decaffeination achieve?

The process of decaffeination is designed specifically to remove caffeine from coffee beans while making every effort to preserve the beans' inherent flavors and aroma. This is achieved through various methods, such as the Swiss Water Process or CO2 extraction, which target the caffeine molecules without significantly affecting other flavor compounds.

Many consumers seek decaffeinated coffee for a milder caffeine intake but still want to enjoy the richness, complexity, and tasting notes that coffee can offer. Therefore, the correct option highlights the core purpose of decaffeination—striking a balance between reducing caffeine and maintaining flavor integrity.

The other options, while related to aspects of coffee, do not accurately capture the main aim and outcome of decaffeination. Enhancing sweetness, improving stability of coffee grounds, or altering the growing process are not direct results of the decaffeination process itself, making them less relevant to the question.