Most regular coffee is made from arabica coffee beans because the grea

Answer choice (A): If we remember how Must Be True questions operate, we could simply ask ourselves, "What in the world do supply-and-demand market considerations have to do with differences in Chemical X extraction between bean types?" Loser!

Answer choice (B): This might be tempting if we somehow fell into the trap of thinking that the amount of non-caffeine chemicals extracted by decaffeination was in direct proportion to the amount caffeine extracted. However, there is absolutely zero support for the idea that the number of molecules of Chemical X extracted has any relation to the number of molecules of caffeine extracted. Perhaps robusta beans have a radically different anatomy than that of arabica beans. Robusta beans might protect their Chemical X molecules inside special chambers near the interior of the bean while arabica beans have their Chemical X molecules exposed on the surface of the bean, ready to be washed away easily. As long as we see that each chemical's reaction to decaffeination can be totally independent of other chemicals' reactions, we can toss this answer choice.

Answer choice (C): This is not correct because the stimulus did not provide any information relating to why people switch or who might be inclined to switch. Basically, we can read the stimulus as saying that a random person who does a taste test with regular coffee will probably prefer coffee from arabica beans and a random person who does a taste test with decaffeinated coffee will probably prefer coffee from robusta beans. People do not switch to decaffeinated coffee because they are bean-loyal or any such thing. People switch to decaffeinated coffee because they do not want caffeine, and robusta just happens to be the better tasting decaffeinated coffee for most people.

Answer choice (D): This is the correct answer choice. We can see that it matches our prephrase as long as we realize that this answer choice is describing what happens with Chemical X. We should confidently select this answer if we have dealt with the other four.

Answer choice (E): What does cost have to do with anything? We never read about cost in the stimulus and we already noted in our analysis of answer choice C that the stimulus never discusses the reason(s) why people switch to decaffeinated coffee. This should be an easy discard because we are looking for a chemical comparison involving arabica beans and robusta beans.

FINAL ANSWER IS (D)

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ARGUMENT
coffee consumers prefer arabica vs robusta because it is more rich in flavor;
however, when these consumers switch to decaffeinated, they prefer robusta than arabica, because the process of decaf affects richness of flavor more in arabica than in robusta.

Ans (D)

Conclusion - Depending on the type of bean involved, decaffeination reduces or removes various substances, most of which are flavor-neutral but one of which contributes to the richness of the coffee’s flavor.

We need to find the correct answers that strengthens the conclusion i.e. decaffeination reduces/removes various substances....

A, C & E are out of context. The answer is between B & D.

Option (B) - This is a tempting answer but does not explain how decaffeination affects the caffeine and caffeine is the reason behind the rich flavor of Arabica

Option (D) - clearly says decaffeination affects the flavors of Arabica coffee. So it aligns with the conclusion.

Correct me if I'm wrong.

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