Half Caf

£5.05£18.20

Half Caff

Dark Roast

“Half caff” refers to a coffee blended with a 50/50 mix of caffeinated and decaf beans. It offers half the caffeine of a regular specialty coffee and one-fourth the caffeine of a robusta coffee. Also known in espresso bars as a “split shot” or a “half and half,” the half caff option affords decaf drinkers an opportunity to enjoy a cup that’s considerably lower in caffeine with bigger and more complex flavors. All the flavor with half the caffeine? Sign me up!

Bristol Twenty Half Caff is a unique blend of our Brazilian single origin coffee and our Swiss Water Formula 522 decaff. With only 30-40 mgs of caffeine rather than 70mgs, it is 50% less caffeine but with 100% great taste.

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Description

Half Caff

Standard Espresso Roast

“Half caff” refers to a coffee blended with a 50/50 mix of caffeinated and decaf beans. It offers half the caffeine of a regular specialty coffee and one-fourth the caffeine of a robusta coffee. Also known in espresso bars as a “split shot” or a “half and half,” the half caff option affords decaf drinkers an opportunity to enjoy a cup that’s considerably lower in caffeine with bigger and more complex flavors. All the flavor with half the caffeine? Sign me up!

Bristol Twenty Half Caff is a unique blend of our Brazilian single origin coffee and our Swiss Water Decaffeinated Formula 552. With only 30-40 mgs of caffeine rather than 70mgs, it is 50% less caffeine but with 100% great taste.

Brazil is known the world over as one of the most prolific and dedicated of coffee producers. This Brazilian arabica is from Mio in Monte Sants de Minas, it produces a rich, full-bodied flavor yet maintains the smoothness usually found in a lighter roast. Featuring a pleasant cinnamon nuance and undertones of dark chocolate, this bean is perfect for anything from filter coffee to espresso. If you’re looking for a low-acid coffee, this roast is an excellent way to experience a dark roast and low acidity in a single cup!

The Swiss Water process is an organic, 100% chemical-free option for decaffeination. It was discovered in the 1930s in Schaffhausen, Switzerland, and is commercialised by the Swiss Water Decaffeinated Coffee Company Inc, founded in 1988.

This method does not require the addition of chemicals, instead relying on a super saturated green coffee solution called Green Coffee Extract (GCE).

To decaffeinate coffee, fresh GCE is introduced to a batch of green coffee. As the GCE is already saturated with all the water-soluble compounds found in green coffee, minus the caffeine, the matching molecules won’t diffuse out of the coffee beans—but the caffeine will. The flavour is retained in the beans while the caffeine is removed.

A Combination of beans originating from Honduras, Brazil, Ethiopia, Indonesia and Peru. This decaffienated blend is chocolate rich bodied with mild acidity and lemon zest fruity flavours.

Thanks to some scientific smarts and creativity, it’s possible to have decaf coffee that tastes the same – just without the caffeine!

Rory’s Tasting Notes:

Sweet, caramel, cherry and lemon flavours, with smooth body and mild acidity.

Brew Ratio:              1:2.125

Extraction Time:     28-30 seconds

Additional information

Size?

250gm, 500gm, 1Kg

Ground?

Beans, Espresso, Filter, Cafetiere

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