smooth talker
Medium Roast
Dark chocolate, vanilla bean
(18 reviews)
Coffee Without a Curfew.
Steal Back
The Night.
Heist is a world-class decaf
coffee built for people who refuse
to choose between full flavor and
a good night’s sleep.
30-day escape plan
Love it or your money back
Steal Back
The Night.
The Night.
Heist is a world-class decaf
coffee built for people who refuse
to choose between full flavor and
a good night’s sleep.
30-day escape plan
Love it or your money back
(18 reviews)
World-Class Decaf Coffee
blueprint
Light Roast
Cocoa, Citrus Zest, Peach
(18 reviews)
Roasted in Small Batches with Big Standards
Top 1% of World’s
Coffee Beans
Water Extracts
the Caffeine
No Solvents,
no Chemicals
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Highest Decaf
Cupping Score
Whole Beans to
Preserve Flavor
Tested Mold +
Mycotoxin Free
Can Decaf be as good as regular?
This is our mission so we didn't pick easy competition.
We picked the top seller from the most Awarded Roasters.
Judged blind by certified Coffee Q Graders.
What sets us apart from the other STANDARD decaf coffees.
| Evidence | Standard Decafs |
(Decaf)
|
|
|---|---|---|---|
| Top 1% Arabica Beans Worldwide | |||
| Chemical Free Decaffeination | |||
| Independent lab-tested | |||
| Small-batch roasted | |||
| Mold + Mycotoxin Tested | |||
| 99.9% decaf |
The receipts don’t lie.
“Love this coffee. Tastes like dessert but I still slept like a baby. Didn’t think decaf could actually hit this hard.”
Verified buyer
“Bought this for my friend who’s been trying to cut back on caffeine but refuses to give up good coffee. She’s now completely obsessed!”
Verified buyer
“My best hours are 10pm to 2am. Always have been. Heist is built for people like me. I finally have a coffee that gets it.”
Verified buyer
For the late night conversations, and anyone who’s been
told 1 pm is their last cup.
You now call the shots.
Brewing Guide:
Drip / Filter
Ingredients:
- Filtered water 1000 g
- Heist Coffee 69g
How to make:
- Grind to a medium, table-salt texture. Decaf throws more fines than caffeinated coffee, so if the brew stalls, go coarser before you change anything else
- Rinse a flat-bottom paper filter with hot water and discard the rinse water.
- Add the grounds and level the bed flat. An uneven bed is the most common cause of a weak pot.
- If your brewer has a pre-infusion setting, use it.
- Brew. Most machines take four to six minutes on their own.
- Stir the carafe before you pour. Batch brews stratify, and the first cup and the last cup are different coffees otherwise.
- Drink within 30 minutes. Thermal carafe, never a hot plate.
Espresso Martini
Serving size:
Ingredients:
- Vodka 2 oz
- Coffee Liqueur 0.5 oz
- Smooth Talker espresso, fresh 1 oz (a double, 38-40 g)
- Demerara syrup (2:1) Demerara syrup (2:1)
- Coffee beans, to garnish 3
How to make:
- Chill the coupe
- Pull the espresso straight into the shaker.
- Add the syrup and a full scoop of ice.
- Shake as hard as you can for 15 seconds.
- Fine strain into the chilled coupe.
- It should land with a dense, hazelnut-coloured foam on top. Three ingredients, 45 seconds, no alcohol.
Pour Over
Ingredients:
- Smooth Talker, whole bean 20 g
- Filtered water 320 g
How to make:
- Boil, then let the kettle rest 30 seconds. You want 200-204 F / 94-96 C.
- Rinse a V60 paper thoroughly and discard the rinse water. This is what removes the paper taste and preheats the brewer.
- Add the grounds, tap the bed flat, and make a shallow well in the centre.
- Bloom with 50 g of water. Swirl gently, then wait 45 seconds.
- At 0:45, pour steadily to 200 g.
- At 1:30, pour to 320 g. Keep the stream central and off the walls.
- Swirl once to level the bed, then leave it alone.
- Drawdown should finish between 2:45 and 3:00. Past 3:30, grind coarser next time.
Espresso
Ingredients:
- Smooth Talker, ground 18 g
- Yield in the cup 38-40 g
How to make:
- Set the brew temperature to 200 F / 92-93 C. Lower than you would run a caffeinated medium roast.
- Set the brew temperature to 200 F / 92-93 C. Lower than you would run a caffeinated medium roast.
- Break up the clumps with a needle tool. Decaf pucks channel more than caffeinated ones, so this step is not optional.
- Level, then tamp straight and light.
- Pre-infuse for five to eight seconds, then run the shot.
- Stop at 38-40 g in the cup, around 27 to 30 seconds total.
- If the shot gushes or runs pale early, the puck channeled. Redistribute and re-tamp. Do not grind finer to chase it.
Affogato
Ingredients:
- Vanilla gelato, high butterfat 85-100 g
- Smooth Talker espresso 38-40 g
- Flaky sea salt a pinch
How to make:
- Put the glass in the freezer for a few minutes. A cold glass is what stops it turning to soup.
- Scoop the gelato in. Use the highest butterfat you can find — cheap ice cream goes watery the second the espresso hits it.
- Pull the espresso and pour it straight over, at the table.
- Add a pinch of flaky salt. Optional, and also the best version.
- Serve immediately, with a spoon.
Cold Brew
Ingredients:
- Smooth Talker, whole bean 150 g
- Cold filtered water 1200 g
- Fine sea salt a pinch
How to make:
- Grind coarse, coarser than you would for French press. Fines make cold brew muddy and they never settle out.
- Combine the grounds and cold filtered water in a large jar.
- Stir once, only until every ground is wet. Then leave it alone, stirring mid-steep pulls bitterness.
- Steep 12 to 14 hours at room temperature, or 18 to 20 in the fridge. Decaf extracts faster than caffeinated coffee, so pull it earlier than a recipe you have used before.
- Strain through a fine mesh.
- Strain a second time through a paper filter or a clean cloth, and do not squeeze the bed. Two-stage filtering is the whole difference between cafe and home cold brew.
- Add a two-finger pinch of fine salt per litre. It kills the residual bitterness and reads as sweetness. Try it before you dismiss it.
- Dilute 1:1 with water, milk or oat milk over ice. Keeps 10 to 14 days sealed in the fridge.
AeroPress
Ingredients:
- Smooth Talker, whole bean 16 g
How to make:
- Boil and rest the kettle to 200 F / 92-93 C.
- Rinse one paper filter, cap it, and stand the AeroPress on your mug the normal way up. Use two papers if you want a cleaner cup.
- Add the grounds, then pour all the water in one go, right to the top.
- Stir for 10 seconds.
- Cap it and steep until 1:30 on the clock.
- Press slowly for 30 seconds. Stop the moment you hear the hiss, pushing past it only forces fines through.
French Press
Ingredients:
- Smooth Talker, whole bean 30 g
- Filtered water 450 g
How to make:
- Boil and rest the kettle to 200-203 F / 93-95 C.
- Add the grounds, pour all the water, and start a timer.
- At 4:00, break the crust with three gentle stirs.
- Skim the foam and floating grounds off the top and throw them away.
- Rest the plunger on the surface but do not press. Wait five more minutes — the fines settle on their own.
- Press just to the surface, then pour out every drop immediately.
- Never leave brewed coffee sitting on the bed. It keeps extracting and turns bitter.
For those who are
serious about coffee.
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