It's been that way for a long time - we do a disproportionate volume of Decaf, perhaps the most in Australia. At a technical level, strength is defined as the actual caffeine content on a particular amount of coffee. Over a long period of time people have tended to refer to strength as being a higher, or "stringer" flavour. Unfortunately, there can be many different distinctions between these meanings. The crema will be a rich yellow/brown/orange colour and the cup will have body, sweetness and of course flavour. There are two(2) main chemical-free Decaf processes - Swiss Water (Canada) and Mountain Water (Mexico).

At mycuppa, we do not use robusta. We feel t's not needed. Why would we add something to a blend of coffee to make it taste worse? Types of Coffee - Arabica Robusta coffees can have a "burnt rubber", tar or woody flavor in the cup. Even the best grades of Robusta have something that is not entirely clean, pure or sweet compared to quality arabica. Often, we wonder why we are roasting so much Decaf every day compared to many other coffee companies. As a leading specialty coffee roaster that cares about quality and freshness, we have developed a limited range of premium Instant Coffee products. Theydeliver a coffee experience that is superior to the offerings generally available in the supermarkets and other retail outlets. Our instant coffee is roasted and processed right here. We use a higher standard of coffee beans and ship it much fresher than traditional instant coffee suppiers. There are quite a few people out there spruiking that coffee is useless after 14 days - that bit of information is utter nonsense.A coffee blend consists of two or more individual coffee beans that may be mixed together in the raw state (green) prior to roasting or they are roasted separately and blend after roasting. It's offered at a great price for high quality specialty filter coffee beans chosen for their distinct flavour profiles. Roasting darker leads to reduced acid, increased bitter and ashy taints, and a shorter shelf life (a smaller optimal usage window). That is not what strong is about, unless of course what you are really trying to say is you like (or are accustomed to) a lot of "bite" (some bitter taints) in a coffee. These single-origin Kenyan coffee beans have an impeccable reputation, often ranked at the top of the world's coffee quality grading system.

Then it's the smooth and creamy body with balanced and refined citrus acidity, deep cocoa flavours and the most extended dark chocolate finish in history .

Alpro has launched a new vegan milk that performs like semi-skimmed milk in tea and will be a hit with British tea drinkers

mycuppa.com.au offers Australia's best coffee bean shopping experience online. We supply all of your fresh roasted premium coffee beans, drinking chocolate and delicious teas in one place. We are Australia's largest provider of specialty coffees to the online market. It is what we specialise in.

Our Swiss Water Colombian Decaf is an excellent choice in Espresso style, plunger, stovetop and even filter coffees. There are no compromises on quality or standards by Kenyan coffee farmers. They sell on quality and receive high prices for their hard work and effort. It does not matter what type of brewing method you are using - espresso, stovetop, filter, plunger - the whole equation is influenced by variables such as grind, dose, temperature, time, etc.We sell between 2 - 3 tons every of espresso roasted coffee beans every week. For filter coffee, it's a much smaller amount. Therefore our #1 focus, just like our espresso coffees, is to manage the freshness. Hence we won't be holding high inventory levels of roasted filter coffees, just small batches roasted more frequently. What Coffees Are Suitable For Filter Brewing? Winning Best in Show, Champion Roaster in the Latte Class and a Gold Medal in the Single Origin class at the Royal Sydney Coffee Awards (Fine Foods) Never place coffee in the fridge - fridges have all sorts of moist vapours and aromas that are transferred into coffee. The act of taking a coffee container out of the fridge and placing it on the kitchen bench for just a few minutes will cause small microbeads of moisture to develop on coffee - more so in ground coffee (100 times worse).