Decaf Recipe
Rich, aromatic coffee crafted without caffeine.
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Ingredients
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Coffee
Optional additions
Method
Coffee
- 1
Heat water
Pour filtered water into a kettle and heat to just below boiling, about 200°F (93°C). If you don’t have a thermometer, bring to a boil and let sit for 30 seconds.
- 2
Prepare grounds
Place 2 tablespoons coarsely ground decaffeinated coffee into your brewer of choice (French press, pour-over cone, or drip basket). Use a slightly coarser grind for French press and medium-coarse for pour-over.
- 3
Bloom (pour-over/French press)
If using pour-over or French press: pour about 30–40 ml (1–1.5 oz) of the hot water over the grounds to wet them evenly and let bloom for 30–45 seconds. This releases trapped gases and improves extraction.
- 4
Brew
Slowly pour the remaining hot water over the grounds (for pour-over) or pour all water into the French press and place the lid (without plunging) for 3:30–4:00 minutes. For drip, start the machine and let it complete the cycle. Total contact time should be about 3:30–4:00 minutes for balanced extraction.
- 5
Finish
If using French press, gently press the plunger down after 4:00 minutes. If pour-over, allow all water to pass through the grounds. Transfer the brewed decaf coffee to a pre-warmed cup to preserve aroma and temperature.
Optional additions
- 6
- 7
Sweeten: Stir in 1 teaspoon simple syrup or your preferred sweetener to taste. Adding syrup while the coffee is hot helps it dissolve evenly.
- 8
Aromatics: Add 1 teaspoon vanilla extract to the coffee for a mild sweet aroma (optional). Sprinkle a pinch of ground cinnamon on top as garnish.
- 9
Serve: Stir gently, taste, and adjust milk or sweetener as desired. Serve immediately.