Here's how we brewed this stunning cup that woke up our taste buds by Los Angeles’ Civil Coffee.

From the very first sip, the sweetness and vibrancy of this decaf delighted our palates. La Angostura was “mountain water processed”, an organic process similar to Swiss Water which delicately removes caffeine while preserving the coffee’s nuanced depth of flavor. We tasted dry berries, sugarcane, cocoa, burnt caramel, citrus zest, and sweet potato dessert.

🌎 Origin: Chiapas, Mexico

💦 Process: Mountain Water Process Decaf

🔬 Variety: Bourbon, Typica, Mundo Novo, Caturra

⛰️ Elevation: 1,500 - 1,800 MASL

🔥 Roast: Medium

Brew Recipe for Civil La Angostura Decaf

Using Stagg X Dripper

Ingredients:

23g of La Angostura Decaf

368g of water

200°F

Steps

1. Measure and grind coffee at a medium-coarse setting

Measure out 23g of coffee beans and grind them on a medium setting. We used setting 8 on Ode with SSP Burr / 7 on Ode with Gen 2 Burrs, which is about 5.2 - 6 on Ode with Gen 1 Burrs. Suggested setting on Opus is between 7 and 7.2 - and note that the inner ring was set to 0 at 7 for us!

2. Heat water and rinse the filter

Heat water to 200°F and rinse your filter before putting your coffee grounds in.

3. Pour 50g water for the bloom 

Fully saturate your coffee grounds with 50g of water, and allow 30 seconds for the bloom. 

4. Continue pouring in four stages

After the bloom, pour to 120g; then when the water is approximately 0.5 in above the bed of grounds, agitate with 5 gentle swirls, then pour to 268g; once water drains to about 0.5 in above the bed of grounds, pour to 368g. The total brew time varies, but we’re aiming for around 3:00 - 4:00 minutes.

5. Decant into your favorite mug and enjoy!

Look out for the incredible flavors of dry berries, sugarcane, cocoa, and citrus zest.

Espresso

Ingredients:

18.5-19g of the same coffee

26-29g of water at 200°F

25-28 second pull time

Steps

1. Measure and grind coffee

Measure out 18.5-19g of coffee beans.

2. Make sure your espresso machine is at temp.

Water should ideally be at  200°F.

4. Grind your coffee

We suggest a brew time of 25-28 seconds.

4. Pull shot at 9 bars!

Pull your shot at 9 bars with around a 25-28 second total pull time.

5. Decant into your favorite demitasse cup and enjoy!

Let us know what flavors pop out in your espresso. We suggest stirring with a small spoon before tasting to integrate all layers of the ‘spro!