Missing Bean Coffee Roasters Decaf

Missing Bean are the eminent Oxford-based coffee roastery. It all started back in 2009 when founders Ori and Vicky returned from Sydney with a passion for speciality coffee.

About Missing Bean Coffee Roasters Decaf

Missing Bean are the eminent Oxford-based coffee roastery. It all started back in 2009 when founders Ori and Vicky returned from Sydney with a passion for speciality coffee. The talented duo with careers in film decided that the coffee in the UK needed to up its game, so they opened they purchased a 3 group La Marzocco and opened a Cafe in the centre of Oxford. Visit Missing Bean Coffee Roasters Over the last 12 years, Missing Bean has grown and evolved into a roastery and multi-venue cafe. They have established themselves as one of the principal spots for coffee in Oxford and are branching out into local suburbs. They are focused on developing relationships that they have built over the last few years and strive towards direct trade with coffee farmers all over the world. After talking with their head of sourcing, Silviu and the roastery manager, Olly it’s clear that the passion for coffee transcends through all of the people that make Missing bean possible. With core ethics in building strong relationships all the way through the supply chain, roasting quality coffee, and a family of staff, Missing Bean has the perfect blend that makes a world-class coffee roastery. Questions With Olly From Missing Bean Coffee Roasters

GOT A MATE THAT WOULD LOVE BATCH COFFEE CLUB?

Add their details below and if they sign up to a subscription your next box is on the house.*

*No limit to friends you can recommend. When your friend subscribes we will credit your account with one free box.

Coffee Origin

The Sueño Decaf from Missing Bean originates from MExico

This coffee is decaffeinated with water by Descamex, a company we’ve been working with for many years now. This decaffeination does not involve any solvents, just clean, local, mountain water.

First, the beans are placed in a steam bath to extract the soluble aromatic components and caffeine. The water is then filtered to retain only the aromas and kept to make up subsequent batches to be as efficient as possible. The green coffee beans from following batches are immersed in water baths containing the previously extracted aromatic components. By osmosis (or diffusion), 50% of the caffeine in these beans passes into the water bath, and the remaining 50% remains in the beans.