Calm Thunder Decaf (koffeinmentes)

Calm Thunder is the first decaffeinated coffee from our "Serious Coffee" product line. Like all Peruvian coffees, Peruvian coffees are characterized by medium or low acidity, fullness, and at the same time vibrant flavors and sensations. The coffee in the Calm Thunder coffee capsule is roasted a little darker than medium in order to cover the tastes of most of our guests with our decaffeinated coffee. Since the coffee is decaffeinated using the CO2 process, everyone can be fooled by it, it cannot be recognized from the taste that it is caffeine-free (so it is not chemically processed compared to the cheap masses of decaffeinated coffees!). Regardless (or maybe because of this), we recommend it to all coffee lovers, try it and trust your own opinion!

Peru is the 7th largest coffee producing country in the world. The specialty of the coffees grown here is made up of many factors: perhaps the most important is that a significant part of the farms are micro-lots, i.e. smaller than 3 hectares. These farms are family owned, meaning the "fair trade" movement was one of the first to reach Peru. Only Arabica varieties are grown, due to the high mountains, in areas that are higher than average. Since coffee grown in higher areas has a lower caffeine content, the idea of ​​asking for decaffeinated green coffee from Peruvian coffee came about.

Our decaffeinated coffee comes from the Cajamarca region of Peru and is chemical-free.It was decaffeinated using the CO 2 process. But how does this procedure work?

During carbon dioxide decaffeination of coffee, cleaned green (ie not yet roasted) coffee beans are soaked in water and then placed in a pressure chamber. Extremely high pressure (up to 100-300 BAR) and a temperature of nearly 70°C, known as supercritical carbon dioxide, are then pumped into the chamber. Supercritical carbon dioxide is an excellent solvent and dissolves up to 99% of the caffeine from the coffee beans during the 5-7 hours of soaking. Once the decaffeination has taken place, the coffee is dried, roasted and packaged. And best of all, carbon dioxide decaffeination is not only chemical-free, but also sustainable. The carbon dioxide containing the caffeine molecules is purified: when mixed with water, the caffeine dissolves from the CO 2, and it can thus be used again to decaffeinate the next batch of coffee. The remaining caffeinated water is used in the production of other products (such as soft drinks or medicines).

Before you start making coffee, it is important that you alwayskeep your coffee machine cleanand before you insert the capsule, run a little water through it to wash away any dirt left in it (residues from the previous coffee, grounds, oil, dust, etc.)!

Then insert the capsule and make a short (25-30ml) presso! (If you like it longer, then after the drink is ready, take out the capsule and press the short button empty again! This will "dilute" your coffee, but you will not over-extract what you would achieve with the long button, i.e. the set taste is the Over-extracted coffee will be bitter and may lose the pleasant, special flavor notes of the original!).

Peruvian press: we recommend both short and long. It has a pleasant, harmonious soft taste, medium roast (not too light, not too dark). Its taste lasts for a long time, it evokes pleasant memories :-) (And its caffeine content is close to 0, so you can drink as much of it as you want, at any time!)

Cappuccino: the original Italian cappuccino recipe: 1/3 milk, 1/3 coffee, 1/3 milk foam. Of course, this has changed a lot over time (especially the thickness of the milk foam), but this can be a good starting recipe. You can achieve good results with any store-bought milk frother, and your guests will love the coffeehouse flavors (and they won't believe that the coffee is decaffeinated, even though it is)

Iced latte, or iced coffee: Real iced coffee is not made with ice cream, but with ice. Pour 1.5 dl of milk into a glass, add 2-3 large (or more if you have smaller) ice cubes, and drop one (or two) Peru capsules on top. It is important that the coffee flows over the ice, not over the milk, so it will be really perfect (and spectacularly beautiful in a glass)