Skip to main content
There is nothing quite like the ritual of a well-pulled espresso shot: the hiss of the machine, the slow bloom of crema, and the first sip that manages to be both intense and fleeting. Espresso is a brewing method, not a roast level. A single shot uses 7 to 9 grams of finely ground coffee, packed into a portafilter and subjected to 9 bars of pressure for 25 to 30 seconds, yielding roughly 30ml of concentrated liquid. The result is thick, aromatic, and layered - nothing like drip coffee.

​
Does decaf espresso actually taste like espresso?

Yes. The flavors, oils, and soluble compounds that define espresso are extracted by pressure and heat, not by caffeine. Caffeine is a bitter alkaloid, but it is not what gives espresso its character. The Maillard reaction products, the lipids, the organic acids - all of these survive the Swiss Water® Process intact. Colipse uses Swiss Water® Process decaffeination, which removes 99.9% of caffeine without chemical solvents. The process uses only water, temperature, and a carbon filter. What remains is a coffee that behaves identically to its caffeinated counterpart in the portafilter.

​
What about crema?

Crema - the reddish-brown foam that sits on top of a pulled shot - comes from CO2 dissolved in the bean during roasting. As pressure drops at the spout, CO2 escapes and emulsifies with oils to form that characteristic layer. Decaf espresso does produce crema. It may be slightly thinner than caffeinated crema, particularly if the beans are older, because decaffeination accelerates gas loss slightly. The fix is simple: use fresh beans. Colipse ships its decaf espresso beans in sealed bags with a roast date, and the crema difference is negligible within the first four to six weeks.

​
What does Colipse decaf espresso taste like?

The Colipse Decaf Espresso Beans are sourced from JUMARP cooperatives in Peru, grown at 1600 to 1800 metres above sea level and fully washed after harvest. The high altitude slows cherry development, concentrating sugars and producing a cleaner cup than lower-grown coffees. Expect chocolate on the front, mild citrus brightness in the mid-palate, and a clean finish with no lingering bitterness. The fully washed processing removes the fruit mucilage before drying, which is why the cup reads as clean rather than fruited. It suits milk-based drinks and straight shots equally well.

​
Who chooses decaf espresso?

People who want espresso without the physiological effects of caffeine - usually in the evening, during pregnancy, or when managing anxiety or a cardiac condition. Many people also find that their sleep quality improves significantly when they stop consuming caffeine after noon, but still want to enjoy the ritual of an afternoon or after-dinner coffee. The residual caffeine in a Swiss Water® decaf espresso is 2 to 15mg per cup, compared to roughly 60 to 75mg in a standard single shot. For most people, that level has no measurable effect on sleep architecture.

​
How do you order decaf espresso at a cafe?

Simply ask. Most specialty cafes stock a decaf option, and asking about the decaf method is a reasonable question - you might find they use Swiss Water® Process, or you might find they use a solvent-based method (ethyl acetate or methylene chloride) if that matters to you. A well-run cafe will know the answer. At home, the process is identical to pulling a regular shot. No adjustment to pressure or temperature is needed. You may want to experiment with grind size - some decaf beans benefit from a slightly coarser grind due to their altered cell structure after processing.

​
Which Colipse Decaf Coffee product makes the best espresso?

Decaf Espresso Beans - ground and blended specifically for espresso extraction. The JUMARP Peru origin performs well at espresso ratios, where its chocolate and citrus notes come through cleanly without the astringency that lower-grown decafs can show under pressure.