TOP 3 of the best decaffeinated coffees?

THE coffee in the morning, its scent wafting in the air, waking up the house, this gesture so familiar. And if this special moment happened without compromise, without counting, without caffeine? THE decaffeinated coffee return to grace. Caffeine-free, of course, but certainly not soulless! Because today there is nothing boring about them anymore: they tell the story grainTHE methodthe quality of the work. In each taxesregarding a traditional coffee, the small decaffeinated offers you power, character, taste and redistributes the cards of consumption habits.

The experts Distorted I invite you today to discover it three profiles which combine pleasure and lightness: Sugar cane, Swiss Water® and decaffeinated with CO₂.
Pour yourself a cup of your favorite Méo coffee and let us guide you: do you prepare your own cups? Go!

The sweetest: decaffeinated “Sugar Cane”, the natural sweetness of cane sugar

In the heart of the Colombian mountains, the sugar cane method was born from a simple idea: preserving the taste respecting the coffee bean. The producers saw it as a gentle way of doing it remove caffeinewithout violence, without chemicals. We use a natural solventfrom the sugar cane fermentation.

The result? A natural decaffeinationkind, respectful of Arabica coffee and the land. We preserve the soul of the bean, its fragrance and its softness.

Round and caramelized aromas

In the cup the notes are typical: amber, almost sweet. There is the smell of caramel, brown sugar, a delicate aftertaste of ripe fruit. This decaffeination method offers a light coffeebalanced, perfect for a moment of relaxation or for an evening coffee at the end of a meal.

Some may notice vanilla accents, others a slightly buttery sensation, reminiscent of the pleasure of a dessert.

How to enjoy and enjoy this type of decaffeinated coffee?

Decaffeinated cane sugar he loves to take his time to offer the best of his character. Like a filter or a piston, it breathes and becomes rounded.

We recommend a medium to coarse grindto give the aromas time to open. To be enjoyed without haste, sometimes even slightly warm, to appreciate its roundness.

Lovers of ground coffee you will appreciate this natural softness, its velvety texture. A decaf at the end of the day, like a ritual.

The purest: decaffeinated with water (Swiss Water® method), the art of authenticity

It was in the early 1930s, in the heart of Swiss culture, that a unique method was born: decaffeination with pure waterTHE Swiss Water® process.
THE green grains they are immersed in waterfall filtered, which gently dissolves the caffeine. Subsequently, an activated carbon filter captures the molecules, allowing the aromas to pass through. All in repeated cycles until perfect balance is achieved.

This process can eliminate up to 99.9% of caffeine coffee beans.

A natural method without solvents

THE process of decaffeination with pure water it is almost scientifically precise. The water, the temperature, the duration: everything is calibrated so as not to lose any of the taste. Decaffeination Swiss Water® is 100% ecological.without traces of methylene chloride or other solvents. Preserves the structure of the grain and respects nature.

Deposit Café Méoit is a method of the future, a promise of transparency and purity.

A taste faithful to the original coffee

In the cup the difference is subtle, but very real. The notes of cocoa, hazelnut and toasted cereals are reminiscent of traditional coffee. We forget that it’s a decade. We find the roundness of high-end Arabica, without the bitterness of caffeine. A whole coffee, which we drink for pleasure, not for energy.

For what preparation?

This kind of decaffeinated coffee it is excellent expressedfilter coffee, or finely ground coffee for automatic machines. The important thing is freshness. For purists, this decaffeinated coffee is a heartfelt choice: the experience of coffee, in all its simplicity and gustatory effectiveness, without caffeine.

The most balanced: the CO₂ decaffeinated coffee, between power and finesse

Under the pressurethe aromas assert themselves. Carbon dioxide decaffeination (supercritical CO₂) plays with physics. The method is modern, technical, almost cutting-edge.
THE coffee beans are placed in a tub. With CO₂, under pressure, it penetrates the bean and extracts the caffeine, without damaging the essential oils. These oils are what bring with them the taste, the aromatic notes, the texture.

The balance is delicate, but when it is achieved, magic happens. A highly controlled and cereal-friendly process.

Intense and structured aromas

In the cup we find the strength of a full and dense espresso. The notes are full-bodieda little spicy. Sometimes peppery, sometimes chocolatey. This method of decaffeination offers a coffee that takes on its power.

It is aimed at those who love deep, almost gourmet coffees.

The ideal grind for this profile

Fine to mediumdepending on the method. Espresso, capsules or pods, Italian coffee makers, coffee makers – everything suits him. CO₂ reveals the aromas and its character, it is ideal for lovers of Arabica or Arabica/robusta blends.

It’s the morning decaf, the one that wakes you up without haste.

How to choose the right decaffeinated coffee for you?

This choice depends on the moment tastingof you tastes and yours desires. Coffee is mostly a treat, but there are some criteria essential to choose wisely.

• The decaffeination method. With water, CO₂, sugar cane: natural processes preserve quality. At Méo, each decaffeinated bean is selected based on its ability to retain its aromatic richness.

• The type of coffee: 100% Arabica for finesse, Robusta Arabica for more body.

Cafés Méo’s advice for enhancing your decaf like a barista

1. Always grind on demand to preserve the aromas.
   Coffee ground too soon and the aromas come out. Grinding just before extraction is the secret to lively and expressive coffee. It’s the same for decaffeinated coffee: the caramelized or fruity notes reveal themselves better when the bean has just been crushed.

2. Use filtered water to avoid unwanted flavors.
   Coffee is made up of 98% water. Suffice it to say, its quality is everything. Therefore choose filtered or slightly mineralized water. Too much limestone? The flavors fade.

3. Store coffee away from light and humidity.
   Light oxidizes, humidity alters the taste. Store ground coffee in an airtight container, in a dry place or in the refrigerator.

4. Prefer freshly roasted coffees.
   For Méo, roasting is an art, a know-how that has only one objective: to reveal the personality of the coffee, even without caffeine.

5. Respect the roasting date rather than the DLUO (expiration date).
   On the packaging the DLUO is only indicative of conservation. The real information is the roasting date.

Decaffeinated coffee it’s a new way to enjoy coffee. Everything is fine methodEverything is fine graintells a way of loving coffee without depriving yourself of it. At home Café Méo, this requirement is a tradition: select, roast, respect. Let yourself be surprised by our decaffeinated coffeesand enjoy the pleasure of coffee, with ease.