Santander – Decaf

The EA (ethyl acetate) decaffeination process begins by steaming the beans to remove silver skins, then moistening them with hot water so the caffeine, which is bonded to chlorogenic acid, can be released. The beans are then repeatedly washed with natural ethyl acetate to extract over 97% of the caffeine, which results in about 3% weight loss of the green coffee. After extraction, low-pressure steam is used to remove any solvent residues, and during roasting, the ethyl acetate naturally evaporates at 70 °C. Finally, the beans are vacuum-dried until their moisture content returns to the original 10–12%, leaving them decaffeinated but structurally intact

Filter Recipe
Grind size | Medium – Coarse
Ratio | 1:16
Dose | 18g
Water volume | 290g
Temperature | 94°C
Brew time | 3:00 Minutes
Number of Pours | 3

Espresso Recipe
Pressure | 9 Bar
Temperature | 94°C
Dose | 17.5g
Yield | 40g
Time | 30 sec

This coffee has been roasted for all filter and espresso brew methods, using the same roast profile. To find the method that suits your taste, check out our Brew Guides.