Cafellini
Decaf
Roaster Location: 
St-Bruno
St-Bruno
3.75(2)
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Roast Level: Medium Dark
Bean Source Country:
Americas Blend
Espresso
Decaf
Reviews(2)
3.75(2)
2
ratings
Ratings here are based on aggregated user reviews of individual roasts
from Cafellini.
5 star
0%
4 star
50%
3 star
50%
2 star
0%
1 star
0%
Latest Reviews and Tasting Notes
-
Victoria S-C830 roasts rated, avg score of 4.34
3.50 - Average
Had at a fancy restaurant in Montreal but it was just ok. -
Theo Chan, Managing Editor1854 roasts rated, avg score of 4.31
4.00 - Average
A solid Italian style decaf roast. Balanced smoke, good mouthfeel. A little low in complexity and doesn't hit a big chocolate note.
More Details
Roast Level:
Medium Dark
Medium-dark or Vienna roast coffee features a deeper, richer flavor profile due to its longer roasting time. When selecting a Vienna roast, look for a lower acidity, bolder body, and flavors with dark chocolate, caramel, toasted nut notes, and mild smokiness.
Bean Source Country:
Americas Blend
Latin American coffee beans often have flavor profiles characterized by bright acidity, medium to light body, and fruity or nutty notes.
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, which is 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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