The Decaf Pack

Modus Coffee Roastery - DCF

Origami with V60 Paper Filter

• Ratio: 20g coffee to 180g water, 140g ice (ice is placed in bottom chamber)

• Grind size: 26 clicks on Comandante, or medium to medium fine (Kosher salt)

•Temperature: 95C / 203F

Recipe:

• Bloom: 50g for 40 seconds

• Pour: to 160g, then to 320g

•Brew time: 2m20s, swirl to mix and enjoy

Dustin’s notes: "This is my go-to iced pour-over recipe. It always results in a refreshing summer coffee, perfect for hot days. This method brings out juicy berry acidity, and has a really sweet finish with milk chocolate base notes. The V60 cone generally brings out more acidity, so if you like less acidity, try using a flat-bottomed dripper.”

Agro Roasters - Decaf Peru

Origami with Wave Filters (Flat Bottom):

• Ratio: 20g coffee to 320g water

• Grind size: 31 clicks on Comandante, or medium coarse (coarse Kosher salt)

•Temperature: 95C / 204F

Recipe:

• Bloom: 50g for 30 seconds

• Pour: Steadily to 320g

•Brew time: 2m20s

Dustin’s notes: "This is a recipe by Zachary Cox, the Head Roasters at Agro. This standard recipe really brings out the Malteser-like quality, has a round and gentle acidity, and finishes with a medium-bodied dark chocolate note.”

Timbertrain Coffee Roasters - Swiss Water Decaf

Origami with Wave Filters (Flat Bottom):

• Ratio: 20g coffee to 320g water

• Grind size: 32 clicks on Comandante, or medium coarse (coarse Kosher salt)

• Temperature: 95C / 204F

Recipe:

• Bloom: 60g for 30 seconds

• Pour: to 140g, then to 230g, then to 320g

•Brew time: 2m40s 

Dustin’s notes: "A great after-dinner coffee. Super easy to drink with sweet caramel and toffee notes, as well as milk chocolate and cacao notes, minus the caffeine for a nice night cap! Also goes well with a simple vanilla ice cream to have an affogato-like kick!”