Espresso Pressure
- Use about 18g for a shot and let it run ~26–30 seconds, aiming for ~40ml.
- Look for brown sugar sweetness, caramel and a touch of blood orange; adjust grind slightly to taste.
Decaf
Medium-dark roasted certified organic single origin decaf coffee from Peru
- Flavour: Well-balanced coffee where the decaffeination is not noticeable in the taste other than less bitter. Brown sugar and blood orange notes and a lingering caramel aftertaste.
- Variety: Catuai, Caturra and Catimor
- Altitude: Shade-grown, 1500–1900m
- Roast: Medium–Dark Roast
- Origin: Peru (Cajamarca)
- Strength:
Brew Tips · Decaf
Simple starting points for our Decaf
V60 Filter
- Grind medium. Wet the coffee, wait ~30s, then pour the rest slowly.
- If it tastes harsh, grind a bit coarser; if thin, grind a bit finer.
Plunger Immersion
- Grind medium‑coarse. Add hot water just off the boil and stir gently.
- Let it sit about 4 minutes, then plunge slowly and serve.
These tips are just a way to get you started. We encourage you to experiment and please get in touch if you need any tips specific to your brewing method / machine.
Decaf FAQ
Coffee lovers who want full flavour without caffeine — perfect for evenings or sensitivity to caffeine.
Cajamarca, Peru.
Catuai, Caturra and Catimor (1,500–1,900 m).
Medium–dark roast.
Espresso, V60 and plunger all work well; adjust grind as needed.
Yes — enjoy rich flavour without the late‑night jitters.
Decaf
$10.30