Espresso Recipe | Ethiopia Tesfa (CO2 Decaf)

Recipe

Who said you can’t enjoy good decaf coffee. This Ethiopian is delicate, balanced and sweet, with bright acidity and a silky body.

  • In: 17 g
  • Out: 45 g
  • Time: 33 sec. aprox.

With this recipe we wanted to balance it, getting that sweetness. It’s designed for simple espressos, where we find biscuit, toasted, plum flavors and a caramel finish. For milk drinks, double shoots works better (in a 180ml cup or higher), otherwise the espresso flavor disappears, thus we get a sweet, very creamy drink with pastry flavors and an acidity that reminds me of cream cheese.


Recipe based on results with kalita wave 185 and comandante c40 grinder


The Coffee

Mustefa Abakeno is a smallholder farmer who owns 18 hectares of land where he produces this beautiful decaf. This decaffeination process uses carbon dioxide (CO2), a natural substance that has the property of combining selectively with caffeine. The steamed beans are bathed in the compressed carbon dioxide and the caffeine is removed through charcoal filtering. Compared to other processes, the flavour components remain in the bean throughout the process, rather than being soaked out and then put back in again.

Leave us your comments

We’ve created this recipe to help you improve your experience enjoying our beans, but remember that coffee is not an exact science, so we invite you to experiment yourself and, if you feel like, let us know your feedback.

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