Japanese scientists have engineered a coffee bean with 70% less caffeine. Of course, we've all been waiting for this shoe to drop since the Square Tomato (tm) came out, right?

In totally unrelated news, the Swiss Water® Process produces decaffeinated coffee without bathing your beans in flavor-destroying solvents, and without risking a biodiversity disaster.

Maybe a helpful reader can answer: does the RNAi technique used by the Japanese scientists actually modify the genome? Or merely quash the expression of the gene?