Dozing Koala Decaf
Colombia Magdalena Decaf
- Altitude: 1400 – 1700 masl
- Process: Ethyl Acetate (E.A.) Fully Washed, natural decaffeination or ‘Sugar Cane Decaf’
- Aroma/Fragrance: Cocoa powder, Sweetness
- Flavour: Dark Chocolate, Cocoa, Black Current, Brown Sugar, and Cinnamon
Dozing Koala is great for the Coffee Lover that also wants a relaxing sleep at night… This coffee taste great in all forms.. It’s a very smooth brew, really clean, balanced, sweet coffee, which is easy to drink…The finished decaffeinated coffee is a full bodied cup that lingers delicious dark chocolate and cocoa, with flavour notes of Black Currant, Brown Sugar and Cinnamon. taste in the mouth.. That we all love..
Produced at roughly 1400-1700masl, in the Southern Huila municipalities of Acevedo and Palestina, is the Colombia Magdalena EA Decaf. This fully washed coffee is made up of the Caturra and Pink Bourbon varietals, and has been processed using a solvent based method.
Please take a look at the how to brew guides below. It will help you make this coffee to its best
Sugarcane ethyl acetate processing, commonly referred to as natural decaffeination or ‘Sugar Cane Decaf’, starts by fermenting
molasses derived from sugarcane to create ethanol. The ethanol is mixed with acetic acid which creates ethyl acetate. Ethyl
acetate is considered ‘naturally occurring’ since it exists naturally in minute quantities in ripened fruit and vegetation, such as
sugar cane, apples, and berries.
Green coffee beans are first soaked in water and steamed to expand the cells of the bean. The beans are then soaked and
washed in Ethyl Acetate solution, which is used as a solvent to bond with caffeine and is removed from the bean. After the Ethyl Acetate wash, the coffee is then rinsed, dried, and packed for shipping.
The finished decaffeinated coffee is a full bodied cup that lingers delicious dark chocolate and cocoa, with flavour notes of Black Currant, Brown Sugar and Cinnamon.
How to brew Guidelines
Commercial Machine or a good home machine
Brew ratio of 1:18
- 23g of Espresso Grind coffee (fine)
- 42g of espresso liquid (double shot)
- 29 Seconds This means from when you push button / pull lever, until your 39g of espresso liquid is out you my have to adjust your grind to get this right
Home espresso machine..
The key here is to really slow the flow down if you can adjust the grind, you need to adjust it so you have the oils coming out of the coffee not just dish water.. lol.. if you are manually putting the coffee in the basket try the calculation below
weight in the basket ____ x 1.8 = Espresso shot in grams/ milligrams
eg. 12 x 1.8 = 21.6 grams or milligrams
all this in 27 seconds if you can but really depends on your machine set up.
French press filter coffee – I feel this is a rough guide as it’s all about your personal taste.. if it’s to strong just add more water????
- 16g coarse grid coffee
- 240g 94 degree hot water
check on Facebook page for live demos on all methods, and if you want a fresh live demo just ask us through messenger or email