Brazil – Swiss Water Decaf

Description

Brazil – Swiss Water Decaf

Tasting Notes:Chocolate, Hazelnut, Caramel
Roast Degree: Medium – Dark
Process: Natural
Farm: Daterra
Varietal: Bourbon, Catuai
Elevation: 800-1200m

When coffee goes through the Swiss Water Decaffeination process to extract the caffeine from the green beans the structure of the green bean gets broken down somewhat which means we have to be more gentle in the roasting process. To do this the roast starts with a low introduction of heat for the first 2 minutes before cranking up the gas which in roasting lingo we call soaking the beans. This is to allow the beans to take on the heat without scorching ( burning ).  A typical roast lasts anywhere between 8 – 14 minutes depending on the desired outcome. With our brazil decaf I’ve to extend the roast to 16 minutes to allow it to come up to the desired roast degree to allow an even roast throughout the bean from surface to the core. The extended roast time also allows for a greater development of melanoidins which form during the maillard phase ( the browning reaction ) which enhances the perception of mouthfeel and body making this coffee a full bodied and sweet brew.

HOW TO BREW

Espresso

Dose: 18g
Yield: 38g
Time: 24-26 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!