Drift Away- Decaf Espresso

Drift Away- Decaf Espresso

Enjoy your cup of coffee any time of the day with our decaf espresso blend. Drift Away is everything that you need out of a cup of coffee except the caffeine.

All of the beans for this blend are decaffeinated through the Swiss Water Process, which is a way of removing the caffeine oils in the green bean coffee through a series of extractions and filters. When the bag of green coffee gets to our shop, it is perfectly delicious minus the caffeine.

The Flavour

A shot of this espresso will be full of dark chocolate flavour with a subtle sweetness of plum and apricot.

The Roasting

How do you craft a coffee that is both good for espresso and also delicious as a drip coffee? Any coffee can be used with any coffee making method, french press, slow pour, drip or espresso. What makes them different is how easy is the coffee available to dilute and become part of the liquid brew. It is all in how the roaster treats the green beans. w

I charge this coffee a medium low temperature, and pro-long the drying time. After this I pushed the roast quite hard to caramelize the sugar, catching it right where it is at peak sweetness, then I slow the roast to lengthen the development cycle, archiving the sweetness in the cup of drip and the complexity in a shot of espresso.

Brewing Instructions

This is a great coffee to try to substitute any time that you are looking to cut back on the caffeine. Just because it we call it an espresso blend does not mean that it needs to stop there, try experimenting with it on your home drip, French Press, or pourover.

Brewing MethodCoffee to Water RatioCoffee DoseWater Grind*based on EK43Time Temperature
Drip1:2684-91g 2.2 liters 7, moderately coarse Depends on the machine 195-205°F(90.5-96°C)
French Press (2 Cup)1:1718-20g 300-350g11, very coarse 3:00-4:00195-205°F(90.5-96°C)
Pour Over 1:1425-27g 350-400g 8-8.5, coarse 2:30-3:30195-205°F(90.5-96°C)
Siphon1:1425-27g 350-400g7, moderately coarse 1:45-2:20195-205°F(90.5-96°C)
Chemex 1:1545-50g700-750g 8-8.5, moderately coarse 5:00-6:00195-205°F(90.5-96°C)
EspressoVaries greatly 6.5-20g 21-42g1-2, very fine 20-35 seconds 185-204°F(85-96°C)

More Information

Learn more about the Swiss Water Process:

SwissWater.com

Traveller Espresso

Traveller Espresso

When you come into Matter of Taste and enjoy a creamy cappuccino or a smooth americano, you will experiencing this signature espresso roast. Using a blend of Ethiopian, Costa Rican, and Brazilian coffee allows for a cup that is light in body but also robust enough to hold up against the milk and foam of a latte.

The Flavour

The three different coffees in this blend all contribute to an interesting and delicious shot of espresso. You will enjoy a chocolatey impression with fruity notes of plum and date. The sweetness of this cup comes from a caramelized molasses tone that lingers throughout.

The Roast – Slow and Steady

I want to help open up the structure of the bean, maintaining some sugar sweetness, and adding that buttery texture mouthfeel at the end. This is a post blend process, where each component was roasted to it own perfection and recombined after roasting. The Brazilian beans gives the coffee structure, and Costa Rican beans give it that great mouthfeel, while the Ethiopian beans offer that sweetness and intricate acidity.

Brewing Instructions

This would be a great coffee to choose if you are looking for something to try on your at-home espresso machine, but also works in different brewing methods as well. Try it on a Moka pot or an Aeropress if your are looking to mimic an espresso-like coffee or try it on your home drip machine for a well-rounded and smooth cup.

Brewing MethodCoffee to Water RatioCoffee DoseWater Grind*based on EK43Time Temperature
Drip1:2684-91g 2.2 liters 7, moderately coarse Depends on the machine 195-205°F(90.5-96°C)
French Press (2 Cup)1:1718-20g 300-350g11, very coarse 3:00-4:00195-205°F(90.5-96°C)
Pour Over 1:1425-27g 350-400g 8-8.5, coarse 2:30-3:30195-205°F(90.5-96°C)
Siphon1:1425-27g 350-400g7, moderately coarse 1:45-2:20195-205°F(90.5-96°C)
Chemex 1:1545-50g700-750g 8-8.5, moderately coarse 5:00-6:00195-205°F(90.5-96°C)
EspressoVaries greatly 6.5-20g 21-42g1-2, very fine 20-35 seconds 185-204°F(85-96°C)