Tea has very few components, other than caffeine, that dissolve in dichloromethane. Coffee contains a number of volatile, oily compounds.

Tea has very few components, other than caffeine, that dissolve in dichloromethane. Coffee contains a number of volatile, oily compounds. How would dichloromethane affect the extraction of caffeine from coffee, if we used the same procedure we used to extract caffeine from coffee that we used to extract caffeine from tea?