Copycat Decaf
Copycat Decaf
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Copycat Decaf
Este café es producido por fincas seleccionadas de la región de Popayán, ubicada en el departamento del Cauca a 1.700 m.s.n.m. La topografía de esta zona es ideal para el cultivo de un café excepcional, ya que se encuentra resguardada por la cordillera de los Andes lo que ayuda a generar características climáticas y altitudinales homogéneas.
El café es traído de los productores en pergamino seco, procesado en Popayán y transportado a Caldas para ser descafeinado en origen. El resultado es un perfil de taza armonioso con notas florales y de caramelo.
Su colaboración se extiende a unos 65 productores que participan activamente en esta iniciativa, fomentando asociaciones duraderas. A través de este programa incentivan a los agricultores a priorizar la calidad, ofreciendo primas de hasta un 20% por encima de los precios del mercado según evaluaciones de calidad.
Este proceso de descafeinado utiliza caña de azúcar y agua para resaltar su dulzor manteniendo los atributos del café.
Las judías verdes se introducen en una cámara de vapor donde se les quita la piel plateada, antes de sumergirlas en agua de manantial. Cuando el café se satura con agua se envía a los extractores donde los granos tienen contacto directo con acetato de etilo de caña durante 8 horas el cual disuelve el contenido de cafeína.
Luego el café descafeinado se seca en una cámara hasta alcanzar el mismo contenido de humedad que tenía antes del proceso.
Decaffeination Process
Brew Guide
Grind Size
Grind size is important and varies from grinder to grinder. Below we suggest a rating from 1 to 10. 1 = extremely fine, too fine. 10 = very coarse, too coarse.
Pour-Over with Filter (V60/Chemex)
Coffee Grind 6-7
We use 15 grams of coffee with 250 grams of 95 degree water.
Wet the filter with hot water and discard the water.
Pour 40 grams of water onto the coffee to bloom and give the brewer a gentle swirl, wait 30 seconds
Add another 40 grams of water and give it another gentle swirl, wait 30
seconds
Slowly add 85 grams more water and give another gentle swirl
Finally slowly add the remainder water and give a final gentle swirl
The water should filter through and have a flat base of coffee with only
fines stuck to the upper filter wall.
Aeropress (non inverted)
Coffee Grind 5-6
We use 15 grams of coffee with 200 grams of 95 degree water.
Add the coffee to the AeroPress, then pour all the water to the AeroPress and give it a quick swirl with a spoon.
Put the AeroPress plunger into the top of the AeroPress about 1 cm and then pull back slightly to create a vacuum.
Let the coffee steep for 1:30.
Slowly plunge the AeroPress for 30 seconds ending at a total brew time of 2 minutes.
Moka Pot
Coffee Grind 3-4
Depending on the size of the Moka pot will dictate how much coffee to use.
Boil some water in a kettle and warm your element to medium low.
Fill the Moka water chamber to just below the steam spout with your
boiled water, make sure not to cover it.
Place the coffee in the basket and level it off, do not pack it down.
Place the basket in the Moka pot and screw the lid on.
Place the Moka pot on the element and open the lid of the Moka pot.
Let the coffee brew and it will rise to the upper chamber and make a
hissing sound when it is done.
Remove it from the element, close the lid and serve.
French Press
Coffee Grind 8-9
We use 75 grams per litre (depending on the size of your French Press).
Put the coffee on the French Press.
Pour the required amount of 95 degree water and let it steep for 4
minutes.
Use a spoon to break the crust and let the coffee fall to the bottom of
the vessel.
Put the French press lid on and only plunge to the top of the water.
Let the coffee steep for another 5 minutes.
Push down the plunger ¾ of the way, never touching the coffee bed on
the bottom.
Pour your coffee.
Espresso
Coffee Grind 2-3
Depending on your basket size will depend on the amount of coffee to use.
We use 18 grams of coffee to yield about 36 grams of coffee.
Your brew should take between 27-33 seconds to pour according to your taste preference. The longer amount of time the more extracted and possibly bitter it could be. The shorter amount of time could result in under-extracted, lighter body and possibly sour tasting coffee.