preferred_method: false
preferred_milk: false
Save as favourite

Outpost Coffee Roasters: Swiss Water Espresso Blend: Decaffeinated

Tasting notes: Orange, hazelnut, toffee and caramel

Click to change

Getting product details...

From Outpost Coffee Roasters:

Sparkling Water Decaf blend ideal for espresso and methods with milk.

Blend

50% Brazil 2/3 Bourbon, Catuai

50% Peru MCM Grade 1 - Bourbon, Caturra, Typica

SPARKLING WATER DECAFFEINATION PROCESS

This process was first discovered by a scientist called Kurt Zosel at the Max Planck Institute for Coal Research in 1967 as he was looking at new ways of separating mixtures of substances. In 1988, a German decaffeination company called CR3 developed this process for decaffeination whereby natural carbon dioxide (which comes from prehistoric underground lakes) is combined with water to create ‘sub-critical’ conditions which creates a highly solvent substance for caffeine in coffee. It is a gentle, natural and organically certified process and the good caffeine selectivity of the carbon dioxide guarantees a high retention level of other coffee components which contribute to taste and aroma.

The process is outlined below:

1. The green beans enter a ‘pre-treatment’ vessel where they are cleaned and moistened with water before being brought into contact with pressurized liquid carbon dioxide. When the green coffee beans absorb the water, they expand and the pores are opened resulting in the caffeine molecules becoming mobile.

2. After the water has been added, the beans are then brought into contact with the pressurized liquid carbon dioxide which combines with the water to essentially form sparkling water. The carbon dioxide circulates through the beans and acts like a magnet, drawing out the mobile caffeine molecules.

3. The sparkling water then enters an evaporator which precipitates the caffeine-rich carbon dioxide out of the water. The now caffeine free water is pumped back into the vessel for a new cycle.

4. This cycle is repeated until the required residual caffeine level is reached. Once this has happened, the circulation of carbon dioxide is stopped and the green beans are discharged into a drier.

5. The decaffeinated coffee is then gently dried until it reaches its original moisture content, after which it is ready for roasting.

Name: Swiss Water Espresso Blend
Process Method: Decaffeinated
Varietals: Bourbon, Catuai, Caturra, Typica

Roasterr: Outpost Coffee Roasters

Delivery prices to United Kingdom


Initial collection: Coffee that's great as an espresso

Similar coffees from

Thinking...
Hint: click one of the three different views
Rounton Coffee Roasters: Finca Bosque Lya - Origin Showcase - Washed and Natural: El Salvador Rounton Coffee Roasters: Finca Bosque Lya - Origin Showcase - Washed and Natural: El Salvador
500g: £14.75
From Rounton Coffee Roasters: Having sourced coffee from Finca Bosque Lya for several years, we couldn’t imagine Rounton Coffee without it. The farm was established in 1932 when Gustavo Vides Valdes named his property in honour of his newly born daughter, Lya. The farm name Bosque Lya translates to 'Lya’s...
Save as favourite
Rounton Coffee Roasters: El Salvador, Finca Bosque Lya, Natural Rounton Coffee Roasters: El Salvador, Finca Bosque Lya, Natural
from 250g: £8.75
From Rounton Coffee Roasters: Finca Bosque Lya is situated in the municipality of Santa Ana on the foothills of the Santa Ana Volcano in the Apaneca Mountain range of western El Salvador. The farm was established in 1932 when Gustavo Vides Valdes named his property in honour of his newly...
Save as favourite
Clifton Coffee Roasters: Malawi, Sable, SL28, Natural Clifton Coffee Roasters: Malawi, Sable, SL28, Natural
from 250g: £7.25
From Clifton Coffee Roasters: The consistently outstanding coffee coming out of Sable Farms is the result of a foundational belief: invest in the farming practices that support the farm. Southern Malawi, landlocked and hampered by a lack of infastructure, is not an easy place to grow coffee. But these farmers...
Save as favourite

Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.