Benzene was what made decaf coffee possible in 1905 (if can you consider this a productive use).

The beans were soaked in warm water then rinsed (several times?) with benzene, which was able to extract the majority of caffeine, and presumably not much else affecting the flavour.

It would have the benefit of evaporating with no residue given enough time, but due to the possibility of residue and the difficulty of working with it safely, decaffeination processes have since moved on.