Brew it

• EspressoWater is forced through a fine puck. This coffee is packed tight, so the sweetness and body show up in a short, strong cup.
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  How to pull Old Town Decaf as espresso.

  You’ll need

  • Espresso machine
  • Fine grind
  • Tamper
  • Scale

  1. Dose about 18g and aim for 36g of espresso in 25 to 30 seconds.
  2. If the shot runs fast and tastes sharp, grind finer.
  3. If it chokes and tastes bitter, grind coarser.
  4. Serve right away. Espresso fades within a minute.
• ChemexA thick paper filter holds the oils back. This coffee tastes lighter and clearer, with the finer flavors in front.
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  How to brew Old Town Decaf in a Chemex.

  You’ll need

  • Chemex
  • Chemex paper filter
  • Medium-fine grind
  • Kettle
  • Scale

  1. Rinse the thick paper filter well. It holds back oils, so a rinse keeps paper taste out.
  2. Start around 25g of coffee and 400g of water.
  3. Bloom for 45 seconds, then pour gently and finish near 4 minutes.
  4. The thick filter is the point: the cup should taste clear, not heavy.
• DripA paper filter and a steady pour. This coffee is meant to taste smooth and even, without the weight of a press.
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  How to drip brew Old Town Decaf.

  You’ll need

  • Drip brewer
  • Paper filter
  • Medium grind
  • Scale

  1. Grind medium, a little coarser than table salt.
  2. Use about 1g of coffee for every 16g of water.
  3. Brew with filtered water.
  4. If it tastes bitter, grind coarser. If it tastes sour, grind finer.

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