Irish Breakfast Decaf - 500g Bulk (10% Discount) Recipe
Make Irish Breakfast Decaf - 500g Bulk (10% Discount) Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee Blend
Optional Serving Add-ins
Equipment & Extras
Method
Coffee Blend
- 1
Portion
Weigh out 500 g of the decaffeinated Irish Breakfast-style coffee beans. This quantity is the bulk bag and will yield approximately 60–70 standard (8 oz / 240 ml) cups depending on brew strength.
- 2
Storage
Store unused beans in a cool, dark, airtight container away from heat, light and strong odors. Use within 4–6 weeks for best freshness; grind just before brewing for optimal flavor.
Brewing (makes ~6–8 cups depending on device)
- 3
Grind
Decide on your brewing method and grind accordingly: coarse for French press, medium for drip, medium-fine for pour-over. For 1.5 L of brewed coffee use 90–100 g of whole beans (approx. 15–17 g per 250 ml cup). Grind immediately before brewing for best aroma.
- 4
Measure water
Measure 1.5 L of filtered water and heat to the appropriate temperature: 92–96°C (197–205°F) for most methods. If you don't have a thermometer, bring to a boil and let sit 30 seconds.
- 5
Bloom (pour-over or drip)
If using pour-over: add the measured ground coffee to the filter. Pour just enough hot water to saturate grounds (about twice the weight of grounds) and let bloom for 30–45 seconds to release gases.
- 6
Brew
Continue pouring (pour-over) or start your drip/French press brew. For French press: pour all water, stir gently, place lid and steep for 4 minutes, then plunge slowly. For drip: follow machine instructions. Aim for a coffee-to-water ratio of roughly 1:16 (by weight) for a balanced cup—adjust to taste.
- 7
Serve
Transfer brewed coffee to cups immediately to avoid over-extraction or bitterness. Keep brewed coffee off direct heat to preserve flavor.
Optional Serving Add-ins & Finishing
- 8
Milk/cream
Heat or froth 250 ml milk (or milk alternative) gently to about 60–65°C (140–149°F) if desired. For a richer finish, stir in 1–2 tablespoons (15–30 ml) of heavy cream per cup to taste.
- 9
Sweetening
Add brown sugar to taste. A good starting point is 1 teaspoon (approx. 4 g) per cup; the recipe lists 2 tablespoons (for multiple cups) in case you're serving several people.
- 10
Customize
For a traditional Irish Breakfast-style experience (non-alcoholic, decaf), serve the coffee robust and straightforward, offering milk/cream and brown sugar on the side so each guest can customize their cup.
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