Half Caff: Blend
TASTING NOTES This sweet and gentle cup has an orange and honeycomb sweetness over a milk chocolate edge for a balanced and moreish blend. FARM INFO All the flavour – half the caffeine. Half Caff delivers a delicious and moreish cup made with a 50/50 blend to provide a half-caffeinated coffee. We use a quality decaffeinated specialty coffee that has been processed using the sugar cane method, preserving the original flavours of the coffee while adding fruity notes and some complexity to the cup. Region El Yalcon / Huila, Colombia San Patricio Estate / Palencia, Guatemala Process/Variety Washed Sugar Cane Decaffeinated / Caturra, Colombia Washed / Mixed varietals BREW GUIDE Espresso Recipe Dose: 18gYield: 38g Time: 25-30 secs To find the method that suits your kit, check out our Brew Guides.
Available Sizes & Prices
250g: $18.50
500g: $35.50
1kg: $67.50
Prices updated:Regional Comparison: Colombia
Brewing Guides
Hario Switch
if sour: go 2–4 clicks finer (lower click number) and/or raise temp 1–2°C; if bitter: go 2–4 clicks coarser (higher click number) and/or lower temp 2–3°C
Brewing Steps
- 1. Bloom with 40g water for 30 seconds
- 2. Pour to 140g by 0:50 (add remaining water to reach 240g by 1:10), stir gently after each pour to ensure even saturation
- 3. Close the lid and let the coffee steep; at ~1:45 flip the Hario Switch to 'drain' and allow the brew to draw down—aim to finish draining by 2:15–2:30
- 4. Total time ~2:15–2:30. Decant immediately and serve to enjoy the orange, honey and milk-chocolate balance
Pro Tips
- 💡 Use gentle, even stirring during bloom and after the final pour to break any crust and ensure uniform extraction before switching to drain
- 💡 Key factor: small grind adjustments (2–4 clicks) and consistent temperature will preserve the fruity orange and honey sweetness while keeping chocolate balance
Sour → grind 2–4 clicks finer, raise temp 1–2°C, or extend immersion by 15–30s. Bitter → grind 2–4 clicks coarser, lower temp 2–3°C, shorten immersion or slightly reduce dose.
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