Brewing D’CAF

  • Brew temperature - cooler

    Aim for 90°C. D'CAF extracts easily since the beans are more open after decaffeination. Water right off the boil will pull out harsh, bitter notes. Let your kettle rest for about a minute after boiling to hit the sweet spot.

  • Grind size - coarser

    3-5 steps coarser than your regular setting. The CO2 process changes the physical density of the bean causing them to break apart easier in the grinder, creating more fine coffee dust. Grinding slightly coarser will result in the perfect sweet cup.

  • Brewing time - shorter

    Faster extraction means you get all the good flavor in less time. Don't worry if your pour-over finishes 30 seconds faster than usual. For espresso, pull a slightly shorter shot (aim for a 1:1.5 ratio instead of 1:2).

D'CAF Brew Recipes

Aeropress

Inverted AeroPress Recipe

Dose: 12.5g Coffee
Grind: Medium-fine (like table salt)
Water: 140ml total (80ml + 60ml)
Temperature: 88°C - 90°C

  • The Setup: Push the plunger just inside the chamber and stand it upside down (inverted) on your scale.
  • Add Coffee: Add 12.5g of medium-fine ground coffee.
  • First Pour (Bloom): Pour 80ml of hot water and give it a gentle stir to saturate all the grounds.
  • Second Pour: Add the remaining 60ml of water.
  • Steep: Attach the cap with a rinsed paper filter and wait exactly 1 minute.
  • Invert & Press: Carefully flip the AeroPress onto your mug and press down steadily until you hear the hiss.

South Indian Filter

South Indian Filter Recipe

Dose: 20g Coffee (~2 tbsp)
Water: 80ml total (20ml + 60ml)
Time: ~15 minutes (drip time)
Temperature: 88°C - 90°C

  • Add Coffee: Add 20g of coffee powder to the upper chamber of your filter.
  • Tamp: Level the coffee bed and tamp down gently with the plunger. Do not pack it too tightly.
  • First Pour (Bloom): Add ~20ml of hot water, making sure the entire coffee bed is wet.
  • Second Pour: Wait 2 minutes, then continue to pour another 60ml of water.
  • Drip: Close the lid and allow the coffee to drip down into the bottom chamber for about 15 minutes.
  • Serve: Pour the freshly brewed decoction into a cup, add sugar if you prefer, and mix with hot milk to enjoy!

Pourover (V60 / Kalita)

Dose: 15g Coffee
Water: 250ml
Temperature: 88°C - 90°C

  • Prep: Rinse your paper filter with hot water and discard the water. Add your coffee.
  • Bloom: Pour 45ml of water to saturate the grounds. Let it bloom (rest) for 45 seconds.
  • The Pours: Slowly pour the remaining water in gentle, concentric circles, keeping the water level steady.
  • The Finish: Allow the water to draw down completely.
  • Note: D'CAF drains faster than standard coffee. Do not panic if your brew finishes 30 seconds earlier than usual—this is exactly what we want!

French Press

Dose: 20g Coffee
Water: 300ml
Temperature: 88°C - 90°C (Wait 2 mins off the boil)

  • Add Coffee: Pour your coarse-ground coffee into the empty press.
  • The Pour: Pour all 300ml of hot water over the grounds, ensuring they are all fully saturated.
  • Steep: Don't touch it! Let it steep for exactly 4 minutes.
  • Break & Clean: Take a spoon and gently stir the crust that has formed at the top. Scoop off any floating foam for a cleaner cup.
  • Plunge & Serve: Insert the plunger, press down gently and slowly, and pour immediately to stop the extraction.

Cold brew

Dose: 50g Coffee
Water: 400ml (Room temperature or cold)
Time: 12 - 14 Hours

  • Combine: Add your coarse-ground coffee to your jar or cold brew maker.
  • Pour & Stir: Pour in the water and give it a very gentle stir to make sure no dry clumps remain.
  • Steep: Cover and leave it on your counter or in the fridge. Because D'CAF extracts faster than regular coffee, limit your steep time to 12-14 hours (instead of the usual 18-24).
  • Filter & Serve: Filter out the grounds. Dilute your cold brew concentrate with water or milk to taste (we recommend a 1:1 ratio).

Mokapot

Dose: Fill the basket completely
Water: Fill to just below the safety valve (Pre-boiled!)
Heat: Medium-Low

  • The Moka "Ratio": Unlike a pour-over, Moka Pots are designed to be volumetric. Your ratio is simply dictated by the size of your specific pot. Always fill the water chamber right up to the safety valve, and fill the coffee basket completely to the brim.
  • Pre-boil the Water: Always start with hot, recently boiled water in the bottom chamber. Starting with cold water on the stove will slowly heat the metal and "bake" our delicate D'CAF beans before they even begin to brew, resulting in a bitter cup.
  • Fill & Assemble: Fill the coffee basket to the top and level it off gently with your finger. Do not tamp or press the coffee down. Drop the basket in, and carefully screw the top half on (use a kitchen towel to hold the bottom, as it will be hot).
  • The Brew: Place the pot on the stove over medium-low heat. Leave the lid open so you can watch the extraction.
  • The Flow: After a minute or two, you will see a rich, dark, syrupy stream of coffee begin to slowly ooze and pour out of the central tower.
  • The Finish: Watch closely! As soon as that dark stream turns blonde (pale yellow) and begins to sputter or gurgle, your brew is done. Because D'CAF extracts so efficiently, letting it sputter too long will pull out harsh flavors. Immediately remove it from the heat and run the bottom chamber under cold tap water to stop the brewing process instantly.

Espresso

The D'CAF Espresso Strategy

Because D'CAF extracts incredibly fast, pulling a standard 1:2 ratio shot could result in an over-extracted cup. We highly recommend pulling a shorter, tighter shot (a Ristretto style) to highlight the syrupy body and sweet chocolate notes.

  • Dose: Machine dependent (e.g., 18g)
  • Yield (Target): 1:1.5 to 1:1.8 ratio (e.g., 27g - 32g out)
  • Temperature: 88°C - 90°C (if your machine has PID control)
  • Grind: Slightly coarser than your standard espresso dial.
  • Pro Tip: If your shot is running a little fast (under 25 seconds), taste it before you adjust! D'CAF often tastes perfectly balanced at faster flow rates.