New York (DEKA)

Decaf is for true coffee Lovers!

That’s why we want decaffeinated coffees that are gently processed and maintain their flavourintegrity. That’s why we only source coffees decaffeinated with the Carbon Dioxide Process. Not only does this method achieve what we want, it is also less wasteful because the extracted caffeine can be collected for the medical sector, for example for use in caffeine tablets.

At very high pressure, water soaked (green) beans are exposed to (liquid) carbon dioxide. The CO2 is pressed into the beans and dissolves and draws the caffeine out of the beans. The process is repeated until the caffeine content of the beans is less than 0.1%.

Entkoffeinierte Kaffees sind für wahre Kaffeeliebhaber! Daher achten wir stark darauf, dass sie auf schonende Weise verarbeitet wurden und ihre geschmackliche Integrität beibehalten. Wir verwenden Kaffees die mit dem Kohlenstoffdioxyd-Verfahren behandelt wurden. Dieses Verfahren ist nicht nur schonend für die Bohnen, sondern auch nachhaltiger da das extrahierte Koffein für den medizinischen Bereich für Koffein-Tabletten verwendet werden kann. Hierbei wird unter sehr hohem Druck das Kohlenstoffdioxyd durch und um die zuvor mit heißem Wasser gequellten Bohnen gepresst; das CO2 nimmt dabei das Koffein auf. Dieser Prozess wird so oft wiederholt bis der Koffeingehalt des Kaffees bei <0.1% liegt.

There are many different recipes that lead to an excellent cup of espresso. This example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. For each espresso of our line-up we provide a recipe that works well for us.

Preparation in a portafilter (general rules of thumb)

Step by step instructions

1. Take the portafilter out of your brew group and rinse the group briefly.
2. Place your clean and dry portafilter on a scale and tare it.
3. Grind the desired amount of coffee (dose) into your portafilter.
4. Distribute the ground coffee evenly in the sieve, you can use your finger here or a distributor.
5. When tamping, it is important to apply pressure vertically to the coffee to ensure even compaction. It is also important to apply pressure only once to avoid channeling.
6. Remove any coffee residue from the edge of the screen.
7. Start your shot as soon as you place the portafilter in the group.
8. Stop your shot when your target yield is reached.
9. When there’s no more coffees to make, empty, clean and dry your portafilter, flush the group and place the portafilter back into the group to ensure it stays hot.

Troubleshoot

Our quality standards

The roasting craft