Decaffeinated coffee comes with an added cost, but the water process is widely accepted to be the best and comparatively most environmentally friendly.
Pollard's decaffienator is based in Mexico and uses the crystal clear spring water from Pico de Orizaba—the highest mountain in Mexico. After first steaming the green coffee beans to soften, it is washed in flavoid saturated water, which dissolves most of the caffeine but very little of the other flavour chemicals. The water is then scrubbed by an activated charcoal filter and reused for the next batch. The result is truly authentic tasting decaffeinated coffee.
Origin
Brazil.
Recommended Brew Method
Espresso (although can work for all coffee making equipment).
Roast
Dark.
Coffee Grind Service
If you require the beans grinding, please leave a comment with your preference:
- Coarse - Cafetiere/Filter
- Medium - Stovetop etc
- Fine - Espresso
Disclaimer
Please Note: The cost of refill items includes a surcharge of 10p per 100g which covers the expenses of packing these items as well as providing the Click & Collect and Home Delivery services, and making them feasible for an independent business.
While we take care to ensure ingredient and allergen information displayed on this website is correct to the best of our knowledge, this information may change.
If you require any specific advice regarding product information, please contact us online or at the shop.
Decaffeinated Coffee Beans (100g)
Pollards Wholesale Ltd have been coffee roasters and wholesale coffee suppliers since the company was first established in 1879, based in Sheffield, UK. The Pollards brand is, and always has been, a family owned business. They proudly supply a variety of cafes, restaurants, bars and coffee shops throughout the UK. Providing customers with everything from tea and coffee, to equipment and training.
Use a rough ratio of 1g of coarse ground coffee to 13ml of water.
Eg. 56g of coffee for 750ml of coffee:
- Add the ground coffee followed by 200ml of hot water and leave for 30 seconds.
- Add the remaining 550ml of water and leave to steep for 4 minutes.
- Stir once to break the crust.
- Place on plunger and wait for 10-15 seconds
- Slowly plunge and serve