Roast Type: Dark Roast Decaffeinated
Hey there coffee lover. Lucky Cuppa has prepared the perfect decaffeinated dark roast recipe for you. Dark roast coffee is a favourite among coffee enthusiasts who crave a deep, robust flavour. The extended roasting time makes sure to bring out the oils in the beans, giving a dark roast coffee its intense flavour.
Ingredients:
- 30g Sherlock’s Swiss Water Dark Roast Decaffeinated coffee beans
- 500ml filtered water
- Coffee grinder
- French press or pour-over setup
Instructions:
- Start with fresh, cold filtered water.
- Grind 30g of Sherlock’s Swiss Water Dark Roast Decaffeinated coffee beans to a coarse consistency suitable for a French press or medium-fine for pour-over.
- If using a French press:
- Add the ground coffee to the press.
- Pour hot water (just off the boil, about 95°C) over the grounds.
- Stir gently and let steep for 4 minutes.
- Press down the plunger slowly and pour.
- If using a pour-over method:
- Place a filter in your pour-over dripper.
- Add the ground coffee to the filter.
- Slowly pour hot water in a circular motion, allowing the coffee to bloom.
- Continue pouring until you’ve used all 500ml of water.
- Enjoy your home-brewed Sherlock’s Swiss Water Dark Roast Decaffeinated coffee, appreciating its rich, full body and dark chocolate notes.
Additional Tips:
You can enhance the flavour of your decaffeinated dark roast coffee by blooming the coffee grounds before brewing.
What does this mean? It involves pouring a small amount of hot water over the grounds and letting them sit for about 30 seconds. This process releases carbon dioxide and allows the coffee to “bloom,” which can enhance the overall flavour and aroma of your brew.
Enjoy your perfectly crafted cup of Sherlock’s Swiss Water Dark Roast Decaffeinated coffee!
