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Decaf espresso is one of the most rewarding ways to enjoy Swiss Water® coffee - the high-pressure extraction pulls out oils and emulsified compounds that give the shot its body and crema, leaving caffeine behind but keeping everything else.

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What is espresso?

Espresso is coffee brewed by forcing hot water through finely ground coffee at 9 bars of pressure. A standard double shot uses 18-20g of ground coffee, extracts in 25-30 seconds, and yields around 36-40ml. The result is concentrated, syrupy, and aromatic - a foundation for lattes, cappuccinos, and Americanos. The format suits decaf exceptionally well. Because the extraction is so efficient, even without caffeine you get the full range of dissolved solids, aromatic oils, and emulsified fats that create crema. A good decaf double shot is indistinguishable from its caffeinated counterpart in body and texture.

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What grind size should I use?

Use an espresso fine grind - similar to powdered sugar, and slightly coarser than you might dial in for a regular espresso. Swiss Water® processing makes beans slightly less dense than unprocessed beans. Lower density means faster extraction, so if you pull decaf at the same grind setting you use for regular coffee you will likely over-extract (bitter, harsh, dry finish). Start one or two notches coarser than your usual espresso setting and adjust from there. Target extraction time: 25-30 seconds.
  • Sour or thin shot: grind finer
  • Bitter or harsh shot: grind coarser

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How much coffee and water should I use?

A standard double shot uses 18-20g of ground coffee and yields 36-40ml at a 1:2 ratio. For a ristretto, pull to 27-30ml (1:1.5 ratio). Start at 18g and adjust based on taste. Water temperature should sit at 91-94°C (196-201°F). Decaf beans tolerate slightly lower brew temperatures than caffeinated coffee - pulling at 91-93°C rather than the usual 93-96°C reduces the risk of over-extraction and can produce a cleaner, sweeter shot.

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Why is my decaf espresso channelling?

Swiss Water® decaf beans are less dense than caffeinated beans, which means the puck is more prone to uneven water flow (channelling). A few techniques help:
  • WDT (Weiss Distribution Technique): Use a thin needle tool to stir the grounds in the portafilter basket before tamping. This breaks up clumps and creates an even bed.
  • Level tamp: Tamp straight down with even pressure (around 15-20kg). An angled tamp creates pressure imbalances that push water through weak spots.
  • Consistent dose: Small dose variations change puck depth and extraction uniformity. Weigh your dose every time.
If you are pulling shots on a machine without pressure profiling, consistent distribution and tamp are the main levers you have.

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Will decaf espresso have crema?

Yes - decaf espresso produces crema, though slightly less than caffeinated coffee. Crema forms from CO2 trapped in the bean during roasting being released under pressure. Because decaf beans off-gas CO2 faster after roasting, very old decaf produces little crema. Colipse roasts to order, so beans are fresh and crema should be visible and persistent. For maximum crema: use beans within 2-6 weeks of roast date, store them in an airtight container away from light, and pull your shot within seconds of grinding.

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What about caffeine?

Swiss Water® Process removes 99.9% of caffeine without solvents. A standard double shot of Colipse decaf contains approximately 2-15mg of caffeine depending on the bean and extraction variables. For context, a regular double shot contains 60-100mg. Most people sensitive to caffeine tolerate Swiss Water® decaf without issue, including late in the evening.

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Which Colipse Decaf Coffee product works best with an espresso machine?

Decaf Espresso Beans are the primary recommendation. This blend is developed and calibrated specifically for espresso extraction, with a roast profile that produces good body and crema in a portafilter basket. Dark Roast Decaf is a strong alternative if you prefer a bolder, more chocolatey shot. Both are available as whole bean (recommended - grind fresh) or pre-ground at espresso fine.