I thought about this and never tried it a while back. One of the ideas I had was to try activated charcoal filtration. That would certainly remove color but I wasn't sure if it would selectively remove more or less color than all of the non-color stuff I wanted to keep.
Reading about the attempts to make clear coffee and stock I would assume this has been tried and must not be effective if people are using relatively more complicated techniques.
The second idea I had, which might still be worth trying, is to infuse ethanol rather than water. This would obviously not work for making stock or coffee so it isn't worth excluding based on the logic above. I still sort of suspect this might be effective at selectively infusing aromatic compounds rather than color but I haven't tried it.