James Hoffmann - The Decaf Project Tasting Kit

PLEASE BE AWARE THERE IS A LIMITED AMOUNT OF STOCK AND ONCE IT'S SOLD OUT IT'S NEVER GOING TO HAPPEN AGAIN.

Watch The YouTube Video Here!

What's in the Tasting Kits?

Firstly, you can select the size that best suits you and if you need it ground or not. We will be roasting these coffees to get the absolute best out of them in either brewing style, firstly the Filter roast which is what we recommend everyone to select as that's the way James will be drinking it.

But if you're an Espresso brewer through and through, we're going to do a lighter than usual Espresso roast to make sure you get great flavour and a good extraction.

1x Colombia - La Virgen (Unprocessed Caffeinated Coffee)
1x Colombia - La Virgen (Swiss Water Process)
1x Colombia - La Virgen (Sugar Cane EA Process)
1x Colombia - La Virgen (CO2 Subscritical Process)

For the small tasting kits we will offer them at 80g, this will be enough to do the tasting alongside James' video and then give you a couple of extra brews of each option.

The larger kits will be 200g each. We've selected this size primarily to have a combined package weight below 1kg so we can efficiently squeeze in the AusPost/Courier pricing bracket making this more cost effective for everyone.

LARGE KIT WILL INCLUDE FREE SHIPPING ACROSS AUSTRALIA

THE THREE DECAF PROCESSES

Coffein Compagnie - Ethyl acetate (EA) decaffeination (Sugar Cane Process)
Ethyl acetate is used in decaffeination because it is highly selective with respect to caffeine and can physically extract it from green coffee beans in a gentle, but targeted manner.

First, the green coffee beans are steamed to remove the silverskin and increase their water content, opening up their cell structure. The water-ethyl acetate-solution selectively extracts caffeine from the beans in several stages. Finally, steam is used to remove any remaining ethyl acetate from the beans, which are then dried to their original moisture content.

Ethyl Acetate is a natural component of sugar cane, coffee, and fruits such as musk, strawberries and bananas, but is also produced synthetically.

CR3-Kaffeeveredelung M. Hermsen - CO2 Subcritical Decaffeination
This unique process was developed by CR3 in the late 80s. It uses natural carbon dioxide, under subcritical conditions (i. e. relatively low temperature and pressure), to gently and selectively target caffeine, so as to retain the full taste potential of the green coffee. This process is all organic certified.

Raw, unroasted coffee is moistened and placed in a vessel with pressurized liquid carbon dioxide, which circulates through the coffee to extract caffeine. Once the desired caffeine level is achieved, the CO2 circulation stops, and the coffee is gently dried to its original moisture content. The caffeine is extracted from the liquid carbon dioxide, allowing both components to be reused.

Swiss Water® Process 
The Swiss Water® Process uses water, temperature, and time to gently remove caffeine, while preserving all the coffee’s original characteristics. 
 
The green coffee, rehydrated to the target moisture level for decaffeination, is put into contact with a Green Coffee Extract (GCE). GCE is made out of fresh water and all of the soluble solids within coffee (minus the caffeine). The GCE is continuously circulated around the green coffee, triggering the diffusion process, which removes only the caffeine (the only element of imbalance) and none of the flavor components of the coffee. The process takes place over 8-10 hours until there’s no more than 0.1% of caffeine remaining. Caffeine is then removed from the GCE using a proprietary carbon filtration system, so that the GCE can be reused.