Popayan Decaf - Espresso Roast
Cupping Notes: Chocolate Milkshake, VanilllaVarietal: CastilloProcess: Sugarcane Decaf Process Our Espresso Roast Recipe -19g ground coffee in, 55g liquid coffee out, approximately 18-22 seconds.
Origin: Colombia
Roast Level: Medium
Tasting Notes:
chocolatevanilla
Available Sizes & Prices
250g: $22.00
500g: $42.00
1kg: $80.00
Prices updated:
In Stock
Regional Comparison: Colombia
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Brewing Guides
Hario Switch
Temperature
93°C (199°F)
Ratio
1:15 (15g coffee : 225g water)
Grind
1Zpresso J ~30 clicks (medium‑fine; like table salt). Start here and tweak ±2–4 clicks as needed.
Grind Adjustment
if sour: grind finer (−2 to −4 clicks) and/or raise temp 1–2°C; if bitter: grind coarser (+2 to +4 clicks) and/or lower temp 1–2°C
Brewing Steps
- 1. Bloom with 30g water for 30 seconds
- 2. Pour to 150g by 0:50 (slow, concentric circles), stir gently and close the lid
- 3. Final pour to 225g by 1:10, stir once, let steep and open the switch to drain at ~1:50
- 4. Total brew ~2:10 (allow drain), serve immediately — yield ~225g brewed coffee
Pro Tips
- 💡 Use the Switch for full immersion: keep the lid closed during the steep to maintain temperature, then open the switch to quickly separate grounds for a clean finish.
- 💡 Key factor: consistent grind and timing — decaf (sugarcane process) benefits from slightly warmer water and a medium‑fine grind to highlight chocolate/vanilla sweetness without over‑extracting.
Troubleshooting
Sour → grind finer by 2–4 clicks, raise water temp 1–2°C, or extend steep slightly before opening the switch. Bitter → grind coarser by 2–4 clicks, lower temp 1–2°C, shorten steep/open the switch earlier, or reduce agitation.
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