BOOT Coffee's mission of "Happiness through Taste" also extends to the field of decaffeinated. There are many reasons why people drink decaffeinated coffee. For me, for example, it's because I still want to be able to sleep but also enjoy delicious coffee. After years of searching and setbacks, I joined a company with a golden bag, BOOT Coffee. Our decaffeinated coffee is already different from many others in the base. High quality green coffee is used. Then it is processed into black gold with great care and attention.

Decaffeination is done at a German specialist. Here they mix green coffee with liquid CO2. They put this under high pressure*, which washes the caffeine out of the green coffee. Then the green coffee is transported to Baarn to be roasted here by our specialists. Nowadays in two roasts: espresso and filter.

When our black gold has rested for two weeks, it is ready to be drunk. This can take many forms: via espresso, in a cappuccino or, of course, with a slow coffee brewing method. Whether you use the espresso or filter roast depends on your taste: do you like dark caramel and cane sugar? Then grab the espresso roast. Or if you prefer dried stone fruits such as dates and notes of honey, grab the filter roast.

In the store we are happy to brew it freshly ground for you at the ideal time of day. Whether you want to wake up quietly or have one more cup in good company, no time is too crazy!

Happiness through Taste
Alexander Trompert, Barista


Recipe:
My personal preference for this warm time of year is an ice filter recipe:

- Brewing method: Aeropress - upside down**
- Coffee: 18 grams Colombia Filter decaffeinated
- Water: 220 grams / 94 degrees + ice cubes combined ~90 grams / >0 degrees
- Brewing time: 3 minutes and 20 seconds
- Grind: medium


Setting instructions:

1. Turn on the kettle. Meanwhile, grind 18 grams of coffee on a medium grind. In stores and online, this will be grade 8.

2. After grinding, prepare the Aeropress: remove the filter cap and put 1 filter paper in here.

3. Rotate the Aeropress body so that the 1 is up and the 4 is down. Push in the plunger about an inch from the square and set it down on the scale.

4. Put the ground coffee into the Aeropress and tare the scale to 0.

5. Next, pour 50 grams of water into the Aeropress and stir with the spatula 10 times. Now turn on the timer and pour in the remaining 170 grams of water. Stir again with the spatula 10 times so that the coffee is also completely included at the bottom.

6.Wet the filter in the filter holder and rotate the filter holder onto the Aeropress body.

7.Gently squeeze out the air until you see the first coffee coming through the filter.

8. Now prepare the decanter, put the ice in it and turn the Aeropress at 2 minutes on the decanter so that the 1 is now at the bottom.

9. Wait until the timer shows 2 minutes and 20 seconds and start pressing slowly. We want to spend about 1 minute pressing. If you find it hard to estimate, it can be helpful here to use the scale. Then make sure you press to between 4 and 5 pounds.

10. Now roll the coffee through the carafe (without Aeropress on top) by gently turning in a circle a few times. This will help the coffee mix well and give you a balanced cup.

11. Clean the Aeropress. Pour in the coffee and enjoy!


*The pressure used is between 70 and 80 bar. 1 bar is the air pressure at sea level. They use a pressure of 70 to 80 times what you experience at sea!
**The upside down method lends itself well to controlled quiet coffee brewing. As long as you push all the air out, this will also go well every time.

Decaffeinated coffee