That face when your supervisor asks you to hammer a nail with a wrench

Right

LOL!

"didn't realize" ... I came to the comments expecting this and was not disappointed

Me too. We have the nukes.

Downvotes.... some people can't handle scientific criticism.

Furthermore, it is impossible to say how any mind other than your own actually perceives anything (philosophically speaking).

I can't find the original peer-reviewed study, but I found a secondary source.
http://www.scientificamerican.com/article/small-animals-live-in-a-slow-motion-world/
They seem to be making a leap of logic in saying that small animals percieve things in slow-mo. Just because they can percieve events with a higher time-resolution doesn't necessarily mean that they percieve them more slowly, it only means that they process the information faster. Which makes sense since they aren't doing a whole lot of processing with their tiny tiny brains.

Yes, you moisten the still green beans as a first step, but the most recent process absolutely does use supercritical CO2, it is more environmentally friendly and leaves more of the flavor intact.
"The third approach, supercritical carbon dioxide decaffeination, is very similar to the direct solvent methods, except that in this case the solvent is carbon dioxide. High-pressure vessels (operating at roughly 250 to 300 times atmospheric pressure) are employed to circulate the carbon dioxide through a bed of premoistened, green coffee beans. At such pressures, carbon dioxide takes on unique, 'supercritical' properties that enhance its usefulness as a solvent."
http://www.scientificamerican.com/article/how-is-caffeine-removed-t/
"Most recently, food scientists have turned to supercritical carbon dioxide as a means of decaffeination. Developed by Kurt Zosel, a scientist of the Max Planck Institute, it uses liquid CO2 to extract caffeine"
http://en.wikipedia.org/wiki/Decaffeination

I imagine those big seats are going to get really sticky.