Decaf Brew Guide

Castillo, Caturra

Sugar Cane Process

Milk Chocolate | Fig | Caramels

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This decaffeination process is unique. The caffeine is extracted using sugar cane and water which enhances sweetness while maintaining coffee attributes. The green beans are put into a steam chamber where the silver skin is removed. After this, the beans are submerged in spring water, once saturated with water they are then sent to the extractors where the beans have direct contact with sugar cane ethyl acetate for eight hours which dissolves the caffeine content.

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ESPRESSO
Dose: 22g In
Yield: 45g Out
Time: 26 Sec

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These parameters are
calculated using:
20g VST baskets
EK43 grinder