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There are two(2) main chemical-free Decaf processes - Swiss Water (Canada) and Mountain Water (Mexico). With raw coffee beans starting darker in colour, Decaf has a different moisture and density than traditional natural coffees. For Swiss Water, all the removal of caffeine is processed in a quality-controlled facility in Canada using carefully selected raw coffees from the coffee bean origin. Robusta is grown at lower altitudes and tends to be more resilient to pests and adverse weather conditions. Therefore, the yields can be higher, but the prices paid are lower. Countries like Vietnam, India and Uganda are the main producers of the Robusta coffee type. Alpro says that the new drink ‘lets the flavour of your brew truly shine through’ as well as giving hot drinks a delicious creaminess without watering them down.
Once processed at the Swiss Water plant, the raw Decaf coffee is transported to Australia for storage in our specially engineered, climate-controlled environment before roasting. It's offered at a great price for high quality specialty filter coffee beans chosen for their distinct flavour profiles. In our long experience with Decaf coffees, we know the shelf life of Decaf is shorter than regular coffees. Another is if you don't intend to drink your coffees with milk as this can alter the finished beverage. Unfortunately for poor old Robusta, the marketing of coffee in Australia (ironically by the players at the bottom end of the quality scale in the market), has tried to brainwash consumers into believing robusta = bad. This means therfor that arabica = good.
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The most common problem I encounter every day is grind and dose for domestic espresso machines, and the issues relating to under and over-extraction. The Correlation Between Grinding Settings & Coffee Flavour The crema will be a rich yellow/brown/orange colour and the cup will have body, sweetness and of course flavour. Blending different coffee beans is a very skillful art. For coffee roasters it is a lifetime journey in learning. Coffee flavour is an oil that is extracted when the perfect balance of heat and high pressure are applied during the brewing stage. Winning Best in Show, Champion Roaster in the Latte Class and a Gold Medal in the Single Origin class at the Royal Sydney Coffee Awards (Fine Foods)
It's important to understand that not all coffees are suitable for filter roasting, or to be recommended for filter brewing. Generally, the coffees must display something exceptional. Typically, they are higher grade micro-lots we know work well in a filter brew situation, through our extensive testing. It's been that way for a long time - we do a disproportionate volume of Decaf, perhaps the most in Australia. There is a point when roasting coffee where the maximum "clean" development of the coffee exists, and then it just goes downhill. Think of toasting bread and leaving it in too long, that's dark roasted coffee.It's not just our roasted Decafs but a universal phenomenon across all Decafs, regardless of whether it is EA, Sugar Cane, Swiss Water or Mountain Water. Robusta coffees can have a "burnt rubber", tar or woody flavor in the cup. Even the best grades of Robusta have something that is not entirely clean, pure or sweet compared to quality arabica. Our Filter Coffee offering is a smaller subset of our entire coffee portfolio. There are only just a couple of coffees we make available, roasted for filter style coffee specifically. As filter style is growing at a faster rate than espresso, we anticipate that as demand increases over time, we will add more coffees to the Filter Style list. Fear not, this is a very complex and difficult dynamic to manage. Even the best baristas who worked in coffee shops for a long period,can struggle with this from time to time. Ethiopia is where it all started for coffee, with Yirgachaffe regarded as a region producing the best quality beans.
Roasting raw Decaf coffees will produce a darker shade of the physical product than a standard coffee. Initially we (my partner and I) worked through a variety until we hit on something we really loved. The Columbian Excelso is an organic, fair trade, single origin coffee with heaps of chocolate flavour and plenty of strength that worked fabulously in our flat whites or lattes. It was genuinely giving us a better coffee than we could get in most coffee shops. Of course, this depends upon the capability of your grinder (some have very big steps between settings and others have micro-fine adjustment and others have very small range of adjustment if they are automatic machines).Given that caffeine levels of most arabica coffees are reasonably similar, what is it that gives us the "flavour" in a cup of coffee?
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