Guests who avoid caffeine still expect a decent cup, and handing them a jar of instant undermines everything else on the menu. Ciao Decaf gives a venue a proper decaffeinated espresso bean, supplied as ten 500g bags so an open pack stays small and the rest of the case stays sealed and fresh on the shelf.
Roast profile and character
Beans are sourced from farms in Costa Rica, Brazil and Sumatra, then taken to a dark roast, which is what allows a decaf to hold its own against milk. Expect a heavy, chocolate-leaning cup with the low acidity that comes from that darker development, and a thick, silky crema that looks right in the cup rather than thin and pale. The caffeine is low; the flavour is not. Ground for espresso, it extracts at a similar rate to a standard dark blend, so switching between hoppers rarely calls for a wholesale change of settings.
Key details
- Ten 500g bags, 5kg of beans per case
- One-way degassing valve on every bag to protect freshness
- Dark roast profile for body and crema
- Origins in Costa Rica, Brazil and Sumatra
- Suited to espresso and milk-based drinks alike
- Grinds well for bean to cup and traditional espresso machines
Restaurants, hotels and cafés serving evening trade see the most obvious benefit, though any site with a regular decaf request will notice the difference in the cup. The 500g format works particularly well in bean to cup machines with a second hopper, where a smaller bag means the beans in use have always been opened recently. For sites selling only a handful of decafs a day, that packaging format is the difference between a fresh cup and a stale one.
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