Brazil Caramelo Decaf Espresso
Summary
Decaffeinated single-origin coffee from Brazil, grown on the San Rafael farm in the Cerrado region of Minas Gerais at 985–1100 meters above sea level. Made from 100% Catuai Arabica and decaffeinated using the sugarcane ethyl acetate (EA) method. Medium roast with a full creamy body, sweetness and no acidity; flavour notes of caramel, nuts and chocolate. Recommended for espresso.
Espresso
Ratio 1:2.5- Coffee in
- 14 g
- Coffee out
- 35 g
- Time
- 20 s
If extraction is too fast, grind finer; if too slow, grind coarser.
Moka pot
- 1.Pour preheated water into the bottom chamber just below the valve.
- 2.Fill the basket with freshly ground coffee without tamping.
- 3.Assemble the moka pot and heat.
- 4.When you hear gentle hissing, the coffee is ready.
- 5.Cool the bottom chamber to stop extraction.
Use slightly coarser grind than espresso. Clean the moka pot thoroughly after each use.
Published by the roaster for this coffee. Treat it as a starting point — your grinder, water and machine will want their own tweaks.
Details
- Format
- Bean
- Roast profile
- Espresso
- Decaffeinated
- Yes — Sugarcane EA
- Producer
- San Rafael
- Altitude
- 985 - 1100 m.a.s.l
- Variety
- Catuai
- Notes
- Caramel, Nut, Chocolate
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The roaster
Goriffee is a specialty coffee roaster in Bratislava, Slovakia, with roots in Rwanda—co-founder Erik first fell for coffee there as a volunteer, and the name f…
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