Good coffee isn’t just about the caffeine, it’s about the taste, the process and the routine. Knowing (how) your coffee goes from farm to cup shapes your experience, whether you go for a caffeine hit or not. But how do they make decaf coffee, and what are the different methods?
Without blowing your mind, Let’s take a closer look shall we…
What is Decaf Coffee?
Basically, decaf coffee means it’s got hardly any caffeine left. Although there’s still a tiny bit, usually about 97-99% of it is removed during processing.
The History of Decaf
Ludwig Roselius is the guy often credited with making decaf coffee commercially successful, although people were doing experiments with it before the early 1900s. He noticed that coffee that had been soaked in seawater on ships had less caffeine but still tasted good. So, he figured out a way to steam the beans with acids and then remove the caffeine with a solvent. It's not how they do it nowadays, but it got the ball rolling.
Three Common Decaffeination Methods
CO2 Processing: This method involves soaking unroasted coffee beans in warm, pressurised water to open them up. Carbon molecules are then added to bond with the caffeine molecules. After that, the water and carbon dioxide are removed, and the coffee is dried.
Sugarcane Process: Also called 'Natural Decaf', this method uses Ethyl Acetate (EA) from fermented sugarcane. The beans are steamed, rinsed with an EA and water solution, then rinsed again to remove caffeine and any leftovers. It keeps the coffee's original flavours while adding fruity notes.
Swiss Water Method: This innovative process uses Green Coffee Extract (GCE) to remove caffeine. The coffee is soaked in warm water with GCE, filtered, dried, and then the GCE solution with the caffeine is filtered again. It’s chemical-free and keeps the coffee tasting like coffee.
Broadways Approach to Decaf: We're always on the lookout for decent coffee whether it's for espresso or filter methods, so teaming up with our suppliers is key to finding the right decaf for our customers. We've tried a Swiss water process Peruvian single origin and a Colombian sugar cane process single origin, both of which really impressed me with their balanced flavours and complexities. When customers ask about my favourite coffee, I always mention our decaf because of its interesting backstory, history, and how it's evolved over time to be what it is today.
https://broadwaycoffeeroasters.co.uk/products/farkoffee-colombian-decaf
]]>Introduction:
In the world of coffee connoisseurs, few names evoke as much reverence as Blue Mountain Jamaica. Nestled in the lush, mist-shrouded peaks of the Blue Mountains, this region produces some of the most sought-after and distinctive specialty coffees globally. Join us on a journey as we explore the unique characteristics, cultivation methods, and the global allure of Blue Mountain Jamaica's exceptional coffee.
The Terroir:
The secret behind Blue Mountain coffee's unparalleled flavour lies in its terroir—the combination of soil, climate, and altitude that contributes to the distinct taste profile. The high altitudes, nutrient rich soil, and consistent rainfall create an optimal environment for cultivating the Arabica beans that thrive in this region. The result is a coffee that boasts a mild yet vibrant acidity, a full body, and a smooth, lingering finish.
Cultivation and Harvesting:
Blue Mountain coffee is meticulously cultivated and harvested by skilled hands. The beans are handpicked to ensure only the ripest cherries are selected, contributing to the coffee's exceptional quality. The process is labor-intensive, reflecting the commitment to preserving the authenticity of the Blue Mountain coffee experience.
Elevating Standards:
Blue Mountain Jamaica has earned its reputation not only for the inherent quality of its coffee but also for the rigorous standards imposed on its production. The Coffee Industry Board of Jamaica closely monitors and certifies each batch of Blue Mountain coffee, safeguarding its authenticity and preventing dilution of its unique characteristics. This commitment to quality assurance has made Blue Mountain coffee a symbol of excellence in the specialty coffee industry.
Tasting Notes:
What sets Blue Mountain coffee apart is its refined flavor profile. Expect a harmonious balance of mild acidity, subtle sweetness, and a velvety body. Notes of floral undertones, nutty nuances, and a hint of citrus dance on the palate, creating a sensory experience that lingers long after the last sip.
Global Allure:
Blue Mountain coffee has transcended its Jamaican origins to become a global sensation. Its limited production and exclusivity contribute to its allure, making it a coveted choice among coffee enthusiasts and collectors alike. From Tokyo to New York, Blue Mountain coffee is celebrated for its rarity and the exceptional craftsmanship that goes into every cup.
Conclusion:
Blue Mountain Jamaica's specialty coffee is more than a beverage; it's an embodiment of a region's dedication to cultivating the finest coffee beans. Its rich history, meticulous production methods, and unparalleled taste make it a symbol of excellence in the world of specialty coffee. So, next time you savor a cup of Blue Mountain coffee, remember that you are indulging in a centuries-old tradition of craftsmanship and a sensory journey that transcends borders.
]]>Making a cup of coffee requires water to pass through coffee beans, extracting flavours along the way. This extraction process has many variables, all of which will result in a different cup of coffee at the other end.
The first variable to take note of is pressure. How much pressure you use to ‘push’ water through coffee will affect how much coffee is extracted in the process. Espresso machines, for example, use more pressure (the industry standard is 9 bars of pressure) to push water through coffee in a porta filter. But a French Press uses a lot less, and as a result, you end up with two very different beverages.
The next variable is grind size. How coarsely or finely you grind your coffee will also affect how quickly or slowly water passes through your coffee. Too coarse a grind, and water will rush through without taking those all-important flavours with it. Too fine a grind, however, and water will pick up flavours you don’t want.
Pressure and grind size go hand-in-hand in the coffee extraction process. The idea is to fine tune your brewing method for the ultimate extraction.
Let’s tuck into some of the main grind types that exist for different types of coffee.
Coarse grounds should be the same consistency as chunky sea salt. This grind size is ideal for French Press brewing and often needs about a four-minute brew time for the perfect extraction. Course ground can also be used for Cold Brew methods for durations of 12 to 24 hours.
This grind size is for Chemex coffees or clever drippers. Medium-coarse grinds should look like sand, and they require an extraction time of approximately two minutes for that balanced cup.
Grind to medium for drip coffee. This is your classic ‘dump in the basket’ grind size that will produce what can only be called your ‘generic cup of coffee’.
This grind size is great for pour overs and siphon coffees. A medium-fine grind is a great foundational grind for testing new ways of brewing coffee.
This grind is great for espresso. Of course, tuning an espresso machine requires you to coarsen up or make a finer grind, but generally speaking, finely ground coffee is a good benchmark espresso grind.
Super fine coffee is often widely used for one type of coffee only and that is Turkish coffee. (My absolute favorite!)
The coarser your grind, the longer time is required for extraction. Pulling an espresso requires finely ground beans, and it takes between 20-30 seconds to produce the perfect shot. Cold brew requires extra-coarse grounds, and it takes anywhere between 12 and 24 hours to produce a balanced cup.
How coarse or fine you grind your coffee depends on your other coffee brewing variables. Consider your water temperature, pressure, type of bean and method of brewing, and adjust your grind size accordingly.
This one is a loose rule of thumb, so don’t quote me. However, it’s an important consideration. Finely ground coffee will result in a strong cup of coffee (subject to your other variables). What I am saying here is this: Don’t finely grind coffee for a French Press and then drink it. It’ll be dense and over-extracted, and chances are, you’ll be bouncing off the walls come lunch if you successfully managed to plunge the press itself.. (Been there!)
We like our coffees to taste their best so it is very important to us that you brew yours correctly. This is why we sell many types of coffee, each of which come with a unique flavour profile that suits your tastes so when you place an order, instead of struggling to decide whether you’re in need of finely ground coffee or extra coarse grounds, we’ve converted our options to match your brewing preferences.
From whole bean to drip machine to stove top espresso, choosing your grind size has never been easier. Just select your brewing method and we’ll grind up your beans to match.
It's that simple.
]]>Love the Broadway Roasting team x
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