Carte Noire
Décaféiné N°5 Nespresso Capsule

Roaster Location: Flag of France

4.00(2)

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Roast Level: Dark
Varietal: Arabica
Espresso Decaf

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Reviews(2)

4.00(2)

2 ratings
Ratings here are based on aggregated user reviews of individual roasts from Carte Noire.
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Latest Reviews and Tasting Notes

  • Avatar
    Victoria S-C

    533 roasts rated, avg score of 4.30

    4.00 - Average

    A nice nightcap!
    1 year ago · See more from Victoria
  • Avatar
    Theo Chan, Managing Editor

    1351 roasts rated, avg score of 4.29

    4.00 - Average

    A good decaf capsule with very smooth character and nice medium crema. A touch of nuttiness, a little bit smoky along with dark notes. Low complexity but drinks nicely.

    Cupping Method:Nespresso machine, bought capsules at Monoprix in Paris

    1 year 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.
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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