Apas Decaf Espresso: Tasting Notes & Brewing Tips
By Kaffeemacher.de | Published: 2026-10-25
Category: How-to Guides
Learn how to brew Apas Decaf espresso from Brazil, with tasting notes of nougat and roasted nuts, and step-by-step tips to avoid common mistakes.
Quick answer
Brew Apas Decaf espresso with a slightly finer grind and a dose of 18–19 g to bring out its nougat and roasted nut notes, while avoiding the common mistake of under-extraction.
Why Apas Decaf behaves differently
Because decaffeinated beans are more porous after the CO₂ process, they extract faster than regular espresso. This means you need to adjust your grind and dose to avoid a thin, sour shot. The Apas Decaf’s natural process and Brazilian Arabica varieties (like Mondo Novo and Catuai) give it a full body and chocolatey notes that hold up well even with a slightly shorter ratio.
Tasting notes to expect
Apas Decaf offers a flavor profile of nougat, roasted nuts, and chocolate, with a natural sweetness from the sun-dried beans. The CO₂ decaffeination method preserves these delicate flavors better than solvent-based methods, so you should taste a clean, rich cup without chemical off-notes.
How to brew Apas Decaf espresso
- Grind finer than usual: Since decaf beans extract faster, start with a grind setting one notch finer than your regular espresso. If the shot runs in under 25 seconds, go finer. Aim for a 28–32 second extraction time.
- Dose 18–19 g: Use a slightly higher dose (0.5–1 g more than normal) to compensate for the faster extraction. This helps maintain body and sweetness. Check that the puck is dry and firm after brewing; if it's soupy, increase dose by 0.5 g.
- Brew at 1:2 to 1:2.5 ratio: Target a 36–47 g yield from your 18–19 g dose. A slightly shorter ratio (1:2) highlights the chocolate and nut notes, while 1:2.5 can bring out more sweetness. If the shot tastes sour, reduce yield; if bitter, increase yield slightly.
- Preheat your portafilter and cup: Decaf beans cool down faster, so a cold portafilter can drop the brew temperature and cause under-extraction. Flush the group head and warm everything first. Run a blank shot before pulling your decaf.
Product facts
- Apas Decaf, Entkoffeinierter Espresso aus Brasilien: Apas Decaf is decaffeinated using subcritical CO₂ from natural spring sources, processed in Bremen. This gentle method retains the bean's natural oils and flavor compounds, so you get a rich, chocolatey espresso without the harshness of solvent-based decaf.
Apas Decaf, Entkoffeinierter Espresso aus Brasilien
