The Flavour Profile That first cup of the morning is sacred — but not everyone wants the full caffeine hit. Half Caf is our answer to the in-between: fifty percent of the punch, all of the pleasure. This medium dark roast is built around rich, honest, classic coffee flavours — deep chocolate, golden honey, warm caramel, and a gentle sweetness of dried fruit and sugarcane. It's everything you love about a proper coffee, without anything extreme. Just a beautiful, satisfying cup, every time. In the cup, expect a smooth, full-bodied feel with a depth that lingers warmly. No sharp edges, no surprises — just rounded, chocolatey richness with a sweetness that feels almost indulgent. Drinking it black? Black, this is a genuinely gorgeous coffee. The chocolate and caramel notes come forward cleanly, with the dried fruit adding a subtle complexity underneath. It brews beautifully as a filter, cafetière, stovetop, or V60 — smooth and satisfying from start to finish. Drinking it with milk? With milk, Half Caf truly shines. The chocolate deepens, the caramel sweetens, and the honey rounds everything out into something that feels almost like a treat. Perfect for flat whites, lattes, and milky cappuccinos — it holds its own beautifully. Also works a treat as espresso. This is a coffee for every method and every moment — filter through to espresso, morning to evening. It's freshly roasted to order by Nick in our roastery, just outside Canterbury, so it reaches you at its absolute best. We'll grind it for you too — just choose your method at checkout. And if you're getting through it regularly, our Buy More Save More page and subscriptions offer the best value per kilo. The Little Details Half Caf is a house blend crafted with one purpose: the perfect half-caffeine cup. We combine our current best decaf with a carefully chosen partner — always selected to keep the flavour profile consistent: rich chocolate, honey, caramel, and that warm, toasty sweetness our customers love. The blend is always 50/50, always medium dark, always smooth. The beans may evolve with the seasons, but the cup stays the same. We don't list the specific beans in this blend — because they change. What doesn't change is how we choose them. Every time we make Half Caf, Nick selects the best decaf we have in the roastery and pairs it with whichever coffee brings out those same classic notes — the chocolate, the caramel, the warmth. We roast both separately to get the best from each, then blend them by hand at a precise 50/50 ratio. It's a blend built around flavour consistency, not a fixed recipe. Because what matters is what's in your cup — and that always tastes the same. About Coffee Decaffeination Process This lot underwent the Ethyl Acetate decaffeination process at the Coffein Compagnie in Bremen, also known as the Sugarcane Decaf or Natural Decaf Process. The special EA process preserves the high quality of the green beans, whilst successfully removing the caffeine content. Ethyl acetate occurs naturally in fruits, and this is why it is the best natural option for decaffeination. For this process, sugars from sugarcane are fermented to create ethyl alcohol. This is then mixed with acetic acid to create ethyl acetate. The EA decaffeination process begins with a pretreatment steaming the coffee beans at a low pressure to remove the silver skin, or the thin layer of skin on the coffee beans. The coffee beans are then moistened with hot water to swell and soften, to catalyze the hydrolysis (the chemical breakdown of a substance due to reaction with water) of the caffeine. Essentially, the caffeine is bonded to chlorogenic acid inside the coffee, and this process breaks them apart to remove the caffeine. The beans are then moved through an extractor, where they are repeatedly washed with the natural solvent, ethyl acetate. This occurs several times in order to remove 97% of the caffeine content within the coffee. Surprisingly, the weight of the coffee is reduced by 3%. The EA method gently extracts the caffeine from the coffee without using excessive heat that may damage the beans. Once this process is complete, a flow of low-pressure steam is passed over the beans to remove any remaining ethyl acetate, which will evaporate at 70°C once the coffee beans are roasted. Lastly, the coffee is vacuum-dried until the moisture content of the coffee is brought back to the original moisture level when it arrived at the EA processing facility – typically between 10-12%. Thus, completing the decaffeination process.
