Sauvie Island Coffee Co.
Nectar Decaf Espresso SWP

Roaster Location: Flag of United States Beaverton, Oregon

5.00(1)

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Espresso Decaf

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Reviews(1)

5.00(1)

1 rating
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Latest Reviews and Tasting Notes

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    Expert Picks Series

    269 roasts rated, avg score of 4.96

    5.00 - Average

    This coffee roast won a Silver Medal in the Decaf category of the Golden Bean awards. Because this is a prestigious, expert-judged competition, we count Gold and Silver as a five-star review to help people find the best coffee.
    1 week ago · See more from Expert Picks · Social link

More Details

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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