Journal
Decaf without compromise
Good decaf starts with good green coffee. The decaffeination method decides how much of its character survives.
Sugarcane process
Ethyl acetate from fermented sugarcane removes the caffeine. It often leaves a sweet, fruity note, as in our Colombia Decaf.
Water process
Green coffee is soaked in water and the caffeine is removed with carbon filters. The method uses no solvents and keeps a round, chocolate profile.
Brewing decaf
Decaf beans are a little more porous and brew faster. Grind one step coarser than you would for the same coffee with caffeine.
Notes from the roastery
Every recipe on this journal is tested at the roastery before we publish it. We brew it with at least two coffees, one light and one darker, and we change one variable at a time. If a step does not make a difference you can taste, we leave it out. Coffee should be simple to make well at home.
Three habits matter more than any gadget: weigh your coffee and water, grind just before brewing, and use fresh beans with a roast date on the bag. Get those right and most recipes will taste good on the first try.
Coffees to try
- El Salvador Santa Ana: strawberry, dark chocolate, red wine
- Mexico Chiapas: milk chocolate, orange, walnut
- Burundi Kayanza: red currant, rose, honey
Every bag carries its roast date. Most coffees taste their best between one and four weeks after roasting. Keep the bag closed, squeeze out the air, and store it in a cupboard away from the oven. If you buy more than you can drink in a month, freeze single doses in sealed bags and grind them straight from the freezer.