Coffee MastersSwiss Water Decaf Coffee Beans 200g - 100% Arabica Naturally Decaffeinated Bean - Great Taste Award Winner

Excellent coffee from these beans grown in ecologically sound circumstances.

On a scale where 1 has very little flavour and 5 is as strong as a thousand condensed espressos, I'd put this coffee at 3. Some decaf coffees can leave a little glaggyness on the palet or throat, however I've found that this doesn't have any negative effects. This could be down to the swiss water decaf process, as other swiss water decafs I've tried don't seem to coat the chops. If you're wandering what it's like with milk or sugar, I'd recommend you use kenco or cart noir instant, as this is a coffee that deserves respect. It has a reasonable range of flavour but without wanting to be a coffee snob, it's clean, crisp, and punchy without any real sharp bitterness.Simply put, a fantastic tasting quality coffee.Wait, what am I doing? If I rave about this coffee, everyone will buy it and there will be non left for me.Forget everything I've said above. You haven't read this and I was never here!

For those who wish to reduce caffeine then decaff is an obvious choice especially if you use a bean to cup machine making a strong 'lungo' sized drink as I do. In fact I realised I was drinking way too much of the stuff when I had my offshore medical and the doctor gave me a stern talking too about my blood pressure.So, I have made the effort to be better and one of the ways is to mostly - but not always - drink decaff coffee which, is why I ended up here.And. It's okay.I've tried many decaff coffee beans and to be honest for the most part they are as good as any non decaff middle range bean. Most people would not be able to tell the difference unless they like brutally strong or esoteric coffee.However Swiss Water technique is supposed to be a better and less chemical way of decaffeinating coffee and thus I have bought these to try out.Firstly, being Swiss Water they tick the non-solvent box which, might be a big plus for many people. I have read up on the various processes and honestly I'm not convinced that it's any better in health terms as some of the solvent processes use natural solvents which simply cannot remain in the bean post roasting.The plus in Swiss Water is that it apparently seems to remove more caffeine than solvent being 98 to 99% free. The other thing is that the process is perhaps a bit more environmentally positive than the other methods.But, here's the thing. I reckon Swiss Water method means beans that are less flavoursome than the other means and these beans to me back that up. They do make a decent cup of coffee but to my taste bubs - admittedly not the most sensitive in the world - there is a lack of 'roundness' and depth of flavour. In fact if I was being picky I'd say that compared to the solvent based decaff I tend to use there is a hint of harshness about them.It's not a huge minus because overall these beans make a good solid cup of coffee and if you like a latte or cappuccino then chances are these are great. However, I like my coffee black and fairly strong and like that I've definitely noticed that the solvent based decaff coffee I use has more flavour and is a bit more pleasant overall.In the end its down to choice. I've read up on the various methods of decaffeinating coffee beans and whilst I accept that Swiss Water is probably best for lower environmental impact, I'm not too worried about the other means of production which, to my taste buds make a better decaff bean.So, these are good beans but nothing remarkable in flavour terms.

I use this coffee in a 2 size Moka pot, and add the same amount of heated milk that there is water in the Moka. A small amount of sugar and I have a decaf coffee that equals any non-decaf coffee of any barista. It is Swiss water process decaffeinated, which gives me peace of mind from a health point of view. I bought the 500g ground version, but now It's my coffee, I have reordered - 1kg beans at a time.

Faire product but not strong flavour

I love coffee and used to drink about six cups a day but a random blood pressure check revealed a dangerously high reading. During the week waiting for the GP to get the blood results to determine which drugs to prescribe, I decided not to drink any caffeinated products of any description; at the end of the week my BP, although at the top end, had fallen to an acceptable reading for my age group. Not wanting to be deprived of coffee altogether, I researched the various means used to extract caffeine from coffee beans and decided that I would only buy coffee decaffeinated using the Swiss Water Process method. So, discovering Master’s decaf by this method (and at a reasonable price), I immediately ordered a Kilogram and am delighted with it’s flavour.

After reading good reviews I was hopeful . Acid reflux has limited my usual coffee consumption and I miss it !!! But .. This ? I threw it away, I’ve never liked barley cup or chicory and this is exactly the same flavour albeit it is coffee , zero coffee flavour sorry to say and expensive to bootWould’ve loved to be able to write a review saying it’s great .. that was my hope :(

I am very picky when it comes to decaf coffee. Almost all of them taste foul, in my opinion, because mainly of the method with which the beans are decaffeinated. Usually the coffee tastes of foul chemicals and something that smells like battery acid. This decaffeinated coffee, however, tastes beautiful. It tastes like a lovely, milder regular coffee. This is now consistently replacing my 2nd+ cup(s) of coffee in the day.