Decaffeinated Brazilian Espresso
Decaffeinated Brazilian Espresso
Earlier this year, we investigated decaffeinating some coffee from the small farms that we buy from in Brazil. Sadly this would increase the sales price of decaf too much, for my liking. Did I mention that we would also have to buy about 3 years’ worth? Due to the Suez Canal situation and the growing demand for Decaf in Colombia, there have been delays.
If you fancy a decaffeinated coffee very much like El Carmen Espresso you can find the Popayan decaf here. Alternatively, we have this. If decaf could be as cosy as your most comfortable slippers, this could well be it.
Top Trumps
Farm: Daterra
Region: Cerrado
Country: Brazil
Scale: 216 mini-farms, of 5-15 hectares.
Altitude: 3-4000 feet above sea level
Process: Swiss water decaffeination.
Roast: Developed/ Traditional Espresso.
Cup Potential.
Chocolate, Cocoa, caramel
Recipe:
Temp 93C as a starting point.
In milk: (17-18g into 34-37g) 24-30 Seconds. All things chocolatey, cocoa and caramel. This is the first decaf that we would recommend trying with non-dairy milks, due to low acidity.
In espresso: (16-18g into 45-50g) 28-30 seconds. Intense, dark chocolate, cocoa and a whiff of process, but you would have to be looking for it.
Coffee background
Luis Norbeto Pascoal is a hero today, however, in the past, he was feared (and threatened) for doing things differently. From the early beginnings in Mogiana to creating multiple mini-farms in Cerrado with different purposes and outcomes. Because the internet is full of things about Daterra, I am going to leave you a link to their story here. I met Luis half a lifetime ago.
The Decaf bit
Swiss water decaf has the same theme as most modern decaffeination. This is, of course, what you get out is only as good as what you put in, in the first place. The Swiss Water process.
Share your brews with us here.
