The Swiss Water Process involves first soaking the coffee in pure water. The resulting green coffee extract is then passed through a carbon filter, specifically engineered to remove the caffeine molecule. The green coffee extract is then introduced to the coffee but without the caffeine. This process is simple in theory, but impressive to execute, since the coffee has to be exactingly dried and preserved to ensure the inherent flavor of the coffee remains relatively unscathed. Great as both a filter, and an espresso, the cup profile is sweet and subtle with flavours of cocoa, and caramel.
Harvest Year: Current Crop
Roast Level: Medium/Dark Espresso Roast
Direct Trade Coffee
18 grams of freshly ground coffee / Timer for 28 - 32 seconds / Pull 37 - 39 grams of liquid espresso / Grouphead at 200 - 201°F / 9 bars at machine gauge