Thanksgiving Coffee Co.
Northern Italian Style Espresso - FTO Decaf

Roaster Location: Flag of United States California

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Roast Level: Medium
Process: Mountain Water Process Decaf
Character: Medium-Strong, Heavy
Acidity: Balanced
Espresso Decaf

A medium-strong Decaf espresso with a heavy body and a deep milk chocolate profile complemented by sweet berry tones (blueberry and currant). Floral notes intertwine with the heavy body to make a very complex, excellent espresso. The currant comes through in the finish along with a spicy fragrance. This espresso holds its power and characteristics even with the addition of steamed milk. Enjoy! The blending for espresso drinks is tricky because the extraction of the flavors takes place in 18-25 seconds, as opposed to the four minutes of the drip method. Balance between acidity and flavor at this rapid rate of extraction is not easy to achieve, and we have worked on this blend for a decade. It is a favorite of our restaurant and café accounts. This coffee is organically grown in Mexico and decaffeinated at a nearby facility to reduce its carbon footprint.

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Traits: blueberry

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More Details

Roast Level: Medium
Medium roast coffee balances the beans' natural flavors and the roasting process, providing a well-rounded taste profile. When selecting a medium roast, look for a balance of acidity and sweetness, with caramel, nuts, and chocolate notes and a medium body.
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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