Sol y Luna Half Caff - Pour Over Brew Guide

How to Brew Sol y Luna Half Caff - Pour Over Brew Guide

We’re excited to share our new 50/50 Half Caff blend, Sol y Luna. Two exceptional Colombian single origins (one caffeinated, one decaf) expertly blended so you can drink coffee at 4pm and still get a full 8 hours!

About Sol y Luna Half Caff

Sol y Luna is a 50/50 blend of two beautiful Colombian coffees, Peñas Blancas and Excelso El Buho EA sugarcane processed Decaf. In their own right, they are wonderfully complex and fruity coffees, and combining them highlights their individual traits and brings a new flavour to this blend. It truly is a lower caffeine coffee that is not compromised in flavour. 

Colombia Excelso El Buho is created with Ethyl Acetate decaffeination - commonly called the 'sugarcane' method. It is a process that combines high mountain spring water and Ethyl Acetate (EA) of natural origin. EA is present in every coffee cherry in its natural state (as well as in many other fruits and vegetables). The natural EA is obtained from a sugar cane-based process and is, together with spring water, the only other element that comes into contact with the coffee.

The beans are steamed to open their pores, then they are rinsed with Ethyl-Acetate repeatedly to remove the caffeine. They are then dried to a 10-12% humidity and sealed with a natural wax, which has a neutral profile that does not affect the flavour or aroma of the coffee.

Colombia Peñas Blancas is a high-altitude washed coffee from Huila. Known for a clean, balanced profile featuring Caturra, Castillo varieties. These two coffees combined create notes of Braeburn Apple, Buttered Toast and Roasted almond, that are sure to start (or end) your day with a delightful warmth.

Your Pour Over Brew Guide

What you'll need:

• 17g Sol y Luna Half Caff, medium grind

• 250ml / 250g water at 93°C

• V60

• Filter paper

• Scales

• Timer

• Ideal but not essential: a gooseneck kettle.

• Cup

Method:

1. Place the filter paper in the brewer and rinse with hot water, discard rinse water

2. Add 17g of ground coffee and gently shake to level the bed

3. Place on scales and tare to zero

4. Start your timer - begin pouring 50g of water in circular motions until you reach 30 seconds on the timer. Pause to let the coffee bloom, and then swirl the V60 so all the coffee grounds are covered.

5. Once the water has extracted, pour 50g of water in circular motions until the scales reach 1000g. Let the water extract for 30 seconds, and then swirl and tap again.

6. Next, pour 50g of water until the scales reach 150g. Repeat the bloom, swirl and tap motions for 30 seconds.

7. After the water has extracted, pour 50g until the scales reach 200g. Repeat the bloom, swirl and tap motions for 30 seconds.

8. Finally, pour 50g of water until the scales reach 250g. Do one final bloom, swirl and tap for 30 seconds. Aim to complete all pours within a total brew time of 4 minutes

9. Once brewing is complete, swirl the brewer for 30 seconds to aerate the coffee for best flavour

10. Serve and enjoy!

Shop Sol y Luna here. Try our Espresso Brew Guide here.