Decaffeinated coffee was discovered accidentally in 1903 by Ludwig Roselius. A shipment of coffee beans was soaked in seawater during a storm; Roselius found that the salt water had stripped the caffeine from the beans without destroying the flavor. He later patented a process using benzene to extract caffeine, though benzene is no longer used due to health concerns. Modern decaffeination typically uses one of three methods: the Swiss Water Process (using osmosis), Carbon Dioxide extraction, or chemical solvents like ethyl acetate. To be labeled 'decaf' in the United States, at least 97% of the caffeine must be removed. In the EU, the standard is 99.9% caffeine-free. It is a common misconception that decaf has zero caffeine; a standard cup of decaf still contains about 2 to 5 milligrams of the stimulant.