Cafe Forte E Gentile
Deca Mexicano

Roaster Location: Flag of Canada Montreal

4.50(1)

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Roast Level: Dark
Bean Source Country: Mexico
Espresso Decaf

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Reviews(1)

4.50(1)

1 rating
Ratings here are based on aggregated user reviews of individual roasts from Cafe Forte E Gentile.
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Latest Reviews and Tasting Notes

  • Avatar
    Theo Chan, Managing Editor

    1347 roasts rated, avg score of 4.29

    4.50 - Average

    4.00 - Finish

    4.50 - Flavor

    4.50 - Acidity

    4.50 - Balance

    A very tasty decaf espresso shockingly out of a hotel bean-to-cup machine. Sticky persistent crema. Deep chocolate flavor: nutty and earthy mid-palate. Nicely balanced. More chocolate on the finish.

    Cupping Method:It was in the bean-to-cup automatic espresso machine at the Delta Marriott Montreal.

    Traits: dark chocolate earthy nutty spices smoke
    4 months ago · See more from Theo

More Details

Roast Level: Dark
Dark roast coffee features a more intense, robust flavor profile due to its longer roasting time. Therefore, when selecting a dark roast, expect less acidity, a full body, and flavors like dark chocolate, smokiness, and a hint of bitterness.
Bean Source Country: Mexico
Mexican specialty coffee is marked by its diverse growing regions, rich volcanic soil, and varied microclimates. These coffees often showcase mild acidity, medium body, and a range of flavors, including chocolate, nuts, and subtle fruit notes. Once treated as commodity beans, Mexico's shade-grown Arabica is benefitting from a more nuanced examination of its micro-terrain.
Espresso
Espresso is a concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans under high pressure. It is characterized by its rich flavor and distinctive crema—the creamy layer that forms on top of the extracted process. When evaluating espresso, coffee experts often focus on key tasting characteristics such as aroma, flavor, body, and aftertaste. Aroma refers to the fragrant smells released during brewing, while flavor encompasses the coffee's overall taste profile, including notes of sweetness, bitterness, acidity, and richness. Body refers to the coffee's texture or mouthfeel, with descriptors like full-bodied, medium-bodied, or light-bodied. Aftertaste, or the finish, pertains to the lingering flavors and sensations experienced after swallowing the coffee. A well-prepared espresso is prized for its balance and complexity, combining these sensory attributes into a harmonious whole.
Decaf
Decaffeinated coffee has undergone a process to remove most of the caffeine content while preserving its flavor and aroma. There are three primary decaffeination methods. The solvent-based method involves soaking coffee beans in water to dissolve the caffeine, followed by adding a solvent, such as methylene chloride or ethyl acetate, to bind to the caffeine molecules selectively. The Swiss Water Process (SWP) is a chemical-free method that relies on the principles of solubility and osmosis. Finally, the carbon dioxide method involves using supercritical carbon dioxide to extract caffeine from the coffee beans. Decaf coffee typically retains most of the flavor and aroma of regular coffee but with a significantly reduced caffeine content (around 2-3%).

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