The cup exhibits - mellow roundedness with bright fruit notes and a medium-ish finish – with a crema that holds up surprisingly well for a full decaf.
Salvation - our decaf blend features two great decaffeinated coffees.
This blend is down on the caffeine, but not so on flavour using the El Guabo, an organic from Peru and a the Brazil Atalaia. Brewed correctly you will be rewarded with a wonderful decaf espresso - just remember shot sizes are smaller for decaf espresso - so stop the shot just as its consistency becomes loose and/or the colour starts to blonde.
A drawback of decaffeination in espresso extraction is the limited production of crema, but suprisingly this blend provides a reasonable production - but don’t expect a huge furling crema and a long lasting bed – although we find flavour and mouthfeel stay relatively intact
Swiss Water Process Method:
In the 1980s the Swiss firm Coffex S.A. developed a commercially viable decaffeination process using water only -- . As in the indirect solvent or solvent/water process described earlier, the various chemical constituents of the green coffee, including the caffeine, are first removed by soaking the beans in very hot water.
In the Swiss Water Process, however, the water is stripped of its caffeine, not by a solvent, but by percolation through activated charcoal. (It really ought to be called the Swiss Charcoal Process.) The beans are returned to the hot water, where they reabsorb the remaining, caffeine-free flavor constituents from the water.
This process is more costly than the solvent process because the separated caffeine cannot be recovered from the charcoal and sold separately, as it is with the two solvent methods. Today the world's last major Swiss Water Process decaffeination facility is based near Vancouver, British Columbia, Canada.
Brewing Notes:
The espresso brewing system used, the number brewing parameters and methods employed pulling an espresso shot will have an influence on the coffee's flavour and mouthfeel.
We provide brewing benchmarks or brewing range indicators to all of our espresso blends to provide as much data as possible to gain the highest degree of consistency from the roastrey cupped shot to the baristas shot. These benchmarks and/or brewing range indicators are just that – all they do is suggest what to be looking for to get near to the roastery cupping shot as possible.
Where a brewing temperature and/or a shot time is not indicated in the notes it will be our standard set-up: - we use La Marzocco GB5 set at a temperture of 93.33C (200f) with a shot time of 20-23 seconds as from the first drop appearing from the portafilter. We dose our portafilters by levelling which is usually 8.5g of coffee per shot and tamp once at around 30 lb.
Other Brewing Notes:
Filtered: Yes
Espresso: Yes
