Ctrl_Alt_Esc (Decaf)
Ctrl_Alt_Esc (Decaf)
Swiss Water decaf. All of the coffee, none of the caffeine.
Free UK mainland delivery
Dispatched the next working day.
250g makes about 14 cups · 500g about 28 · 1kg about 56 (at 18g a cup)
Overview
Escape the caffeine, not the coffee.
Ctrl_Alt_Esc is for the evening cup, the fourth cup, or anyone who's had enough buzz for one day. You still get the ritual and the flavour of a proper coffee: smooth dark chocolate, plenty of body and a clean finish. You just don't get the caffeine.
It's Brazilian coffee, decaffeinated with the Swiss Water Process, which uses water rather than chemical solvents. We roast it to a medium so it tastes like coffee, not like an apology for it.
Roasted in small batches in West Yorkshire and sent as whole beans. See our brew guide for recipes.
Origin and details
- Origin
- Brazil
- Decaf method
- Swiss Water Process (chemical-free)
Ingredients and nutrition
Brewing Notes
Espresso
- Dose
- 19g
- Yield
- 38g
- Time
- 30–34 seconds
Filter / pour-over
- Dose
- 20g
- Liquid
- 250ml water
- Temperature
- 92–94°C
Moka pot
- Dose
- About 18g (3-cup pot, basket full)
- Liquid
- About 150g just-boiled water, to the valve
- Time
- Off the heat as soon as it gurgles
- Temperature
- Just off the boil
Boil the kettle and fill the base with just-boiled water to just below the safety valve.
Fill the basket with ground coffee (fine to medium, like fine sand), level it off and don't tamp.
Screw the pot together with a cloth and put it on a medium heat with the lid open.
As soon as coffee starts to flow, turn the heat right down for a slow, steady stream.
When it starts to gurgle or turn pale, take it off the heat and run the base under a cold tap.
Stir the coffee in the top chamber before pouring.
Smooth and chocolatey, a very good decaf moka.
AeroPress
- Dose
- 12g
- Liquid
- 200g water
- Time
- 2 minutes, swirl, 30 seconds, press
- Temperature
- 92–94°C
Put a paper filter in the cap and stand the AeroPress the normal way up on your mug.
Add the coffee, ground medium-fine, slightly coarser than usual.
Pour in 200g of water, wetting all the coffee.
Put the plunger in about 1cm to stop it dripping, and wait 2 minutes.
Hold the brewer and plunger together and give it a gentle swirl.
Wait 30 seconds, then press gently all the way down.
Cafetière
- Dose
- 30g (500ml cafetière)
- Liquid
- 500g water
- Time
- 4 minutes, then 5–8 minutes to settle
- Temperature
- 92–94°C
Add 30g of medium-ground coffee to a 500ml cafetière and pour in 500g of water. Don't stir.
Leave it for 4 minutes while a crust forms.
Stir the crust gently so most of the grounds sink, then skim off the foam with two spoons.
Wait another 5–8 minutes while the fine particles settle.
Lower the plunger only until it touches the surface, then pour gently and leave the silt behind.
Resting: Rest 3–5 days after the roast date for filter, 5–7 days for espresso.
These are starting points. Our brew guide has recipes for espresso, moka pot, AeroPress and cafetière.
Storage
Keep sealed in the bag or an airtight, opaque container in a cool, dry, dark cupboard, away from heat, sunlight and strong smells. Not the fridge. For longer storage, freeze in sealed portions and don't refreeze.
Delivery Information
Orders are dispatched the next working day. Order on a Monday and it goes out on Tuesday. Friday and weekend orders go out on Monday.
Shipping is free to UK mainland addresses by Royal Mail 48. Need it sooner? Choose Express at checkout for Royal Mail 24. The price depends on weight and is shown at checkout.
Subscriptions always go by Royal Mail 48, and delivery is free.
