SWISS WATER DECAF

Description Brazil – Swiss Water Decaf Tasting Notes: Chocolate – Nutty – Raisin Roast Degree: Dark Varietal: Bourbon, Catuai Elevation: 900-1100m This is a delicious decaf from Brazil. We roast this coffee to a dark profile, which gives notes of dark chocolate, caramel and raisin making it a perfect coffee for mixing with milk of your choice. Decaf coffee began its journey in the early 1900s when a German merchant, ‘Ludwig Roselius‘, accidentally discovered the process after a seawater-soaked coffee shipment lost caffeine but retained its flavour. While there are a number of different ways to create decaf coffee today, sea water is not still used. The Swiss Water Process is a 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialized by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988. This is one of our favourite decafs and it tends to retain more complexity and sweetness than other methods. Learn more HERE! HOW TO BREW Espresso Dose: 18g Yield: 38g Time: 24-27 seconds Cafetiere Coffee: 30g Water: 500g Time: 8 minutes Add your coffee to the cafetiere – Pour Over 500g of boiling water – Wait 4 minutes – Stir the crust on top so the grounds sink to the bottom & scrape off the crema (foam) from the top – Wait 4 minutes – Place your plunger so it is level with the water (do not plunge) and pour. Pour Over Coffee: 18g Water: 360g Time: 3 minutes Put your coffee in your brewer of choice – Pour over 30g of water for a bloom – Wait 30 seconds – Over 1 minute pour 470g of water – Wait for the water to drip through – Enjoy!