Smooth Talker Decaf

• We search the world for the best and our team has decades of experience and relationships to know where to find them. 
• Heist beans are hand-picked from high-altitude, shade-grown farms. 
• The same quality tier you’d find at serious caffeinated roasters who charge a premium for it. We pay it for the decaf.

Blueprint · Rotating Light Roast
Current Offering is a Single Origin Pink Bourbon from Huila, Colombia.

Tastes like: Cocoa, Citrus Zest, Peach. Long, clean finish with low bitterness. Blueprint rotates seasonally highlighting complex coffees without caffeine in the light roast modern style.

Smooth Talker · Medium Roast
A Colombian Caturra blended with an Ethiopian Guji. Tastes like: Dark Chocolate, Vanilla Bean. Round and balanced. The cup you reach for without thinking, every day of the week. Available in Decaf or ¼ Caf (for the 2pm hour).

Every batch goes through independent lab testing for mycotoxins (ochratoxin A) and molds before it’s released. Almost ALL coffee brands skip this step. We don’t. If a lot doesn’t pass, it doesn’t ship

• No methylene chloride, no ethyl acetate, no chemical solvents anywhere in our process
• Water Method decaffeination
• Test results available by clicking the Light Labs panel on our homepage

We use a Water Method decaffeination process, the cleanest, most flavor-preserving decaf available. No solvents. No chemicals. Just pure water gently extracting caffeine while leaving the bean’s flavor compounds intact.

All roasted in small batches at the highest specialty coffee standards.

Our coffees brew beautifully across every method. A few suggestions:

• Drip (Filter) Coffee: Smooth Talker: 69g coffee / 1000g water (1:14.5). Blueprint 62g coffee to 1000 g water (1:16). Grind Size: 26
• Pour Over: 1:16 ratio. 20g coffee / 320g water. Water at 202°F. Use scale. Three pours: 1) bloom 50 g and swirl 2) At 0:45 pour to 200 g 3) At 1:30 pour to 320 g. Gentle swirl to level the bed, then leave it alone.
• Espresso: 1:2.1 ratio. 18g coffee. 28-32 second pull, 200°F.
• Aeropress: 1:15 ratio. 15g coffee / 230 g water. 120 second steep. For espresso, 20g coffee / 100g water.
• Cold Brew: 1:8 ratio (80g coffee to 1200 g water), 16 hour steep in fridge. Filter twice with fine mesh. Add two pinches salt. Store in airtight container.
• French Press: 450 g water / 30g Coffee. Pour all water on course coffee grounds, start the timer. At 4:00 break the crust with a spoon (three gentle stirs), then skim the foam and floating grounds off the top and discard. Rest the plunger on the surface WITHOUT pressing and wait 5 more minutes. Then press just to the surface and decant everything immediately. Coffee left sitting on the bed keeps extracting and turns bitter.