{
    "id": 1073711,
    "title": "Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g",
    "slug": "raw-bean-proper-coffee-definitely-decaf-ground-coffee-200g",
    "type": "product",
    "url": "https://teas.co.uk/product/raw-bean-proper-coffee-definitely-decaf-ground-coffee-200g/",
    "modified": "2026-09-25T23:29:12+01:00",
    "excerpt": "Raw Bean Proper Coffee Definitely Decaf is a 200g pack of decaffeinated ground coffee sold without apology: coffee that has had the caffeine taken out rather than a lesser option for people giving something up. Medium in intensity, rounder in body than decaf is usually accused of, low in bitterness and gentle in acidity.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Decaffeinated beans extract faster and go bitter sooner, so dose slightly heavier and stop at four minutes. About 25 mugs from the pack. Picked into the Teas.co.uk selection as the evening ground coffee for a household that still wants a cafetiere on the table after dinner.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We run same-day UK dispatch on every order placed before 2pm Monday to Friday. Dose, timing and storage notes are covered in the detailed Q and A tab below.",
    "content_text": "Raw Bean Proper Coffee Definitely Decaf is a 200g pack of decaffeinated ground coffee with a name that tells you exactly what the brand thinks the problem with decaf is. Most decaffeinated coffee on a supermarket shelf is sold apologetically, as the lesser option for people who have to give something up. This one is sold as coffee that happens to have had the caffeine taken out, which is a better way round and, in the cup, a more useful one.\n\nDecaffeination happens to green coffee, before roasting. That single fact explains most of what people notice about decaf. The process softens the bean structure and strips some of the precursors that the roast would otherwise turn into flavour, so a decaf needs a careful roast and a decent green coffee underneath it to end up anywhere. Where it goes wrong, and it often does, the result is the thin, papery, faintly sour cup that gives the category its reputation. Where it goes right, you get most of the body and most of the sweetness, and almost nobody at the table can tell.\n\n The Taste Profile\n\nIntensity: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Middle of the road, and rightly so. A decaf pushed too dark loses what little acidity it had left.\nBody: \u25cf\u25cf\u25cf\u25cb\u25cb (3/5) Rounder than the thin cup decaf is usually accused of, particularly out of a cafetiere where the oils reach the mug.\nBitterness: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Low. Decaffeinated beans give up their solubles faster, so the room for error is on the bitter side rather than the weak one.\nAcidity: \u25cf\u25cf\u25cb\u25cb\u25cb (2/5) Gentle. The process takes some brightness with the caffeine; what is left reads as soft rather than sharp.\n\nTeas.co.uk Curator Rating: 4.5 / 5 - Our expert verdict from the curators at Teas.co.uk.\n\n The story behind the pack\nRaw Bean is a small British coffee brand, and the Proper Coffee range is the everyday end of what it sells: recognisable names, straightforward packs, and a house style that leans on plain language rather than on origin romance. Definitely Decaf is the decaffeinated entry in that range, and the name is doing the same job the rest of the packaging does, which is to say what is in the bag without dressing it up.\nIf the decaffeination process matters to you, and for some people it genuinely does, read the bag when it arrives. What we can tell you is what the format and the roast style mean for how you brew it, which is the part that changes your cup tomorrow morning.\nPackaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.\n\n How Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g compares\n\n \n Against a caffeinated pack from the same shelf: honestly, a well-made decaf is close but not identical. Expect slightly less aromatic lift and a marginally shorter finish. What you will not get, if you brew it properly, is the thin sour cup the category is accused of.\n \n\n Getting the best out of it\nThere is one rule that matters more with decaf than with anything else on this site: decaffeinated beans are structurally softer, so they extract faster and go bitter sooner. Every instruction below follows from that.\n\nThe cafetiere\n\nDose: Go slightly heavier than you would with a caffeinated pack, around 8 to 9g per 200ml. A little more coffee costs you nothing and puts back most of the body the process took out.\nWater: Boil, then wait thirty seconds or so, around 94 degrees. Water straight off a rolling boil is harsher on a decaf than on anything else.\nTime: five is where a decaf starts turning papery, and that is the cup that convinces people the category is hopeless.\nDecant: Pour the whole jug out. Coffee left standing on the grounds keeps extracting, which matters more here for the same reason.\n\nFilter, moka and cold\n\nFilter machine: same dose, same logic. A paper filter strips the oils and lightens the body, which a decaf can least afford, so a metal mesh basket suits it better if your machine takes one.\nMoka pot: fill the basket level, do not tamp, use hot water in the base and take it off the heat as it starts to gurgle. It will work but check the grind on the bag first.\nCold brew: a very good use for this pack, and an evening drink you can have as much of as you like. 60g in a litre of cold water, twelve to sixteen hours in the fridge, then strain.\nWith milk: it takes milk well. Dose a touch heavier before you add it, because there is less roast weight here to carry through dairy.\n\n Practical notes on the pack\n\nYield: 200g at 8g per 200ml gives about 25 mugs. That is our arithmetic and not a pack claim; dose heavier, as we suggest, and you will get slightly fewer.\nCaffeine: decaffeinated, which means most of the caffeine has been removed rather than all of it. A trace remains in any decaf. If you need a genuinely caffeine-free drink, a herbal infusion is the honest answer.\nGrind: the cut is printed on the bag. Our brewing guidance here assumes a cafetiere or filter; check the pack before using it in an espresso machine.\nStorage: airtight, cool and dark, and not in the fridge, where ground coffee picks up smells and condensation.\nFreshness: ground coffee stales faster than beans, and a decaf has less aromatic reserve to lose in the first place. Finish a 200g pack within a month of opening.\n\n Ingredients, allergens and storage\nWhat is in it: decaffeinated roast and ground coffee. Nothing else is added.\nIngredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.\n\nCaffeine: decaffeinated coffee is not caffeine free. A small residual amount remains, which is set by the process and by the pack. If you are avoiding caffeine entirely on medical advice, this is worth knowing before you order.\nHot liquid: a cafetiere plunged too fast can spit. Press slowly and keep the spout turned away from you.",
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        "servings": null,
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        "caffeine": "Decaffeinated",
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        "gtin": "5060334480348",
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                "title": "Product Questions",
                "content": "Is it completely caffeine free?No, and no decaffeinated coffee is. Decaffeination removes most of the caffeine, not all of it, so a small residual amount remains in every decaf on every shelf. If you need a genuinely caffeine-free drink, a herbal infusion is the honest answer rather than a decaf coffee. Does it actually taste like coffee?Brewed properly, yes, and closer than most people expect. Expect slightly less aromatic lift and a marginally shorter finish than a caffeinated pack, but a rounder body than the thin cup decaf is usually accused of. The papery, sour version comes from over-brewing rather than from decaffeination itself. How much should I use?Slightly more than you would with a caffeinated pack: around 8 to 9g per 200ml rather than a level 8g. Decaffeination takes some of the body with the caffeine, and a slightly heavier dose puts most of it back at no real cost. At 8g a 200g pack gives roughly 25 mugs. Why does timing matter more with decaf?Because decaffeination happens to the green bean and softens its structure, so a decaf gives up its solubles faster than a caffeinated coffee does. Four minutes in a cafetiere is a full cup; five is where it starts turning papery. What water temperature?Boil, then wait about thirty seconds, roughly 94 degrees. Water straight off a rolling boil is harsher on a decaffeinated coffee than on anything else, for the same structural reason: there is less to hold it back. What can I brew it in?Our guidance here assumes a cafetiere or a filter machine, which is what a standard ground pack suits. The grind cut is printed on the bag, so check it before putting it through an espresso machine. A moka pot will usually cope: fill the basket level, do not tamp, and take it off the heat as it gurgles. Can I cold brew it?It is one of the best things you can do with a decaf. 60g in a litre of cold water, twelve to sixteen hours in the fridge, then strain. You get a smooth cold coffee you can drink at nine in the evening without thinking about it, which is the whole point of buying decaf in the first place. Does it work with milk?Yes. Dose a touch heavier before the milk goes in, because there is less roast weight here to carry through dairy than in a full-caffeine dark roast. At a slightly stronger brew it makes a perfectly good milky evening cup. How is the caffeine removed?What is worth knowing generally is that decaffeination always happens to the green bean before roasting, which is why it changes the roast behaviour and the brewing behaviour as well as the caffeine. How should I store it?Airtight, cool and dark, and not in the fridge, where ground coffee picks up smells and condensation. Roll the bag down tight and clip it, or decant into a sealed tin. Aim to finish a 200g pack within a month of opening; a decaf has less aromatic reserve to lose than a caffeinated coffee, so it shows staleness sooner. Is the pack recyclable?Follow the instructions on the current pack and your local council guidance. Coffee packaging often combines materials that need different disposal routes, and what councils accept differs between areas and changes over time."
            },
            {
                "title": "Ingredients & Nutrition",
                "content": "IngredientProportionWhat it bringsDecaffeinated roast and ground coffeeThe whole packEverything in the cup. Decaffeination happens to the green bean before roasting, which is why it changes the body and the brewing behaviour as well as the caffeine.Roast levelMediumThe sensible place for a decaf. Pushed darker it loses the little acidity the process left behind and starts reading hollow rather than deep.Residual caffeineA trace remainsDecaffeination removes most of the caffeine, not all of it. No decaf on any shelf is caffeine free.AdditivesNoneNo sugar, no flavouring, no chicory or bulking agents. Decaffeinated roasted coffee and nothing else.Pack: Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g; GTIN 5060334480348; decaffeinated roast and ground coffee. About 25 mugs at 8g per 200ml, which is our arithmetic rather than a pack claim. Best before date printed on the pack.Characterising components shown. Nutrition figures for black coffee are negligible before anything is added, but the panel on the pack you receive is the reference.Sourcing & blend. Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g is roasted and packed by Raw Bean, a small British coffee brand whose Proper Coffee range is its everyday tier: recognisable names, straightforward packs and plain language rather than origin romance. Definitely Decaf is the decaffeinated entry in that range, and the name does the same job as the rest of the packaging, which is to say what is in the bag without dressing it up. For origins, the decaffeination process and any certification marks, read the pack you receive.What is in Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g, and what is not:In: decaffeinated roast and ground coffee, and nothing else.No added sugar, flavouring or chicory: any sweetness in the cup is roast sweetness.Not caffeine free: a trace of caffeine remains, as it does in every decaffeinated coffee.Naturally gluten free and dairy free as an ingredient list: roasted coffee carries neither."
            },
            {
                "title": "Flavour Science",
                "content": "The flavour of Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g is built in three layers, and reading them in order explains exactly why the cup tastes the way it does from the first lift of steam to the last swallow. With a decaffeinated coffee there is a fourth thing going on underneath all three, which is that the bean reaching the roaster was not the same bean a caffeinated pack starts from.The outer layer is aromatic: soft toasted grain, a light nuttiness and a faint sweetness that lifts when hot water meets the grounds. In any coffee these are the most volatile compounds and the first to escape, which is why the bloom in the first thirty seconds smells stronger than anything after it. A decaf starts with less of this layer than a caffeinated coffee does, because decaffeination strips some of the precursor compounds out of the green bean before the roast ever gets a chance to turn them into aroma. That is the honest difference people notice, and it is also why a decaf shows staleness sooner: there is less reserve to lose. A bag rolled tight and finished inside a month keeps what there is.The flavour spike arrives mid palate, and this is where a decaf is either made or wrecked. Decaffeination softens the physical structure of the bean, which makes it more porous and therefore faster to give up its solubles in hot water. The practical consequence is that the same brewing routine that suits a caffeinated pack will over-extract this one: what should be a rounded, nutty, gently sweet middle turns papery and faintly sour instead. Four minutes in a cafetiere is a full cup; five is the cup that convinces people decaf is hopeless. The other half of the fix is dosing slightly heavier, around 8 to 9g per 200ml, which puts back most of the body the process removed without pushing the extraction any further.The base structure is the lingering finish: short, clean and mild, without much grip. It is the shortest of the three layers and always will be in a decaf, which is simply the trade you accept when you want a cafetiere on the table at nine in the evening. Where it should not go is hollow or sour; if it does, look at the clock and the water temperature before you blame the coffee.Getting it right in the cup. Use 8 to 9g per 200ml, a slightly generous heaped tablespoon, and weigh it once so you recognise the spoonful afterwards. Boil the kettle and wait about thirty seconds before pouring, roughly 94 degrees, because water at a full rolling boil is harsher on a decaffeinated coffee than on anything else. In a filter machine a metal mesh basket suits this better than paper, because paper strips the oils and a decaf has less body to spare. Cold brewed at 60g to a litre for twelve to sixteen hours in the fridge, it becomes the best version of itself: cold water never dissolves the harshest compounds at all, so the one weakness of a decaf never gets the chance to show.How water and temperature change it. The same grounds give a measurably different cup depending on how you treat the water. A longer brew or hotter water pulls the drier, more bitter compounds, which a decaf reaches sooner than a caffeinated coffee does; a shorter brew or slightly cooler water keeps the nuttiness forward and the finish clean. Hard tap water mutes the aromatics, and with less aromatic reserve to start from that is a bigger loss here than elsewhere, so a filter jug is worth the worktop space if your area is hard. Serving temperature shifts the balance again as you drink: coffee reads more bitter as it cools and more sour when properly cold, which is why a cafetiere left standing is the least flattering way to meet this pack and a proper cold brew is the most flattering. None of this is a fault in the coffee; it is the same grounds responding to the cup you build around them, and once you know which way you like it the result repeats every evening."
            },
            {
                "title": "Recipe Ideas",
                "content": "Raw Bean Proper Coffee Definitely Decaf Ground Coffee, 200g is the pack that lets you keep drinking after the point in the day when a caffeinated one would cost you your sleep. Five builds below, from the evening cafetiere to a cold brew for the fridge and a coffee-soaked pudding you can serve at ten.\nWays to brew it, born here first\n\n \n The Evening Cafetiere\n \n A slightly heavier dose and a timer. Those two things are the whole difference with a decaf.\n \n 5 min\n 2 mugs\n Easy\n \n \n \n You'll need\n \n 17g Definitely Decaf ground coffee\n 400ml water at about 94 degrees\n A 3 cup cafetiere\n \n \n \n Method\n \n Warm the jug with hot water and tip it out.\n Add the coffee, boil the kettle, then wait about thirty seconds before pouring.\n Steep for four minutes with a timer running, stirring the crust once at the start.\n Plunge slowly and pour the whole jug out rather than leaving it on the grounds.\n \n \n \n What you'll end up with: A round, nutty, low-bitterness mug with real body. Five minutes instead of four is what turns a decaf papery.\n\n \n Cold Brew For The Fridge\n \n The build where a decaf beats its caffeinated equivalent outright.\n \n 10 min + 12 hours\n About 6 glasses\n Easy\n \n \n \n You'll need\n \n 60g Definitely Decaf ground coffee\n 1 litre cold water\n Ice, to serve\n Milk, optional\n \n \n \n Method\n \n Stir the coffee into the cold water in a large sealed jar.\n Refrigerate for twelve to sixteen hours.\n Strain through a fine sieve lined with a paper filter and keep in the fridge for up to five days.\n Serve over a full glass of ice, neat or cut half and half with milk.\n \n \n \n What you'll end up with: A smooth cold coffee you can drink at nine in the evening. Cold water never dissolves the harsh compounds, so a decaf has nothing to hide behind and does not need to.\n\n \n Late Milky Mug\n \n Brew it stronger before the milk goes in, not after.\n \n 6 min\n 1 large mug\n Easy\n \n \n \n You'll need\n \n 12g Definitely Decaf ground coffee\n 180ml water at about 94 degrees\n 100ml whole or oat milk\n \n \n \n Method\n \n Brew the coffee in a small cafetiere for four minutes, then plunge.\n Heat the milk to steaming but not boiling and froth it with a hand whisk or a jar and a hard shake.\n Pour the coffee into a warmed mug first, then the milk.\n \n \n \n What you'll end up with: A milky evening cup that still reads as coffee. Dosing heavier before the milk is what stops a decaf disappearing into it.\n\n \n Coffee and Walnut Traybake\n \n Baking is where decaf earns its place: a cake nobody has to turn down at teatime.\n \n 45 min\n 12 squares\n Medium\n \n \n \n You'll need\n \n 100ml strong brewed Definitely Decaf, cooled\n 225g self raising flour\n 200g soft brown sugar\n 200g soft butter and 3 eggs\n 100g chopped walnuts\n \n \n \n Method\n \n Brew 100ml at double strength and let it cool completely.\n Beat the butter and sugar until pale, then add the eggs one at a time.\n Fold in the flour, the walnuts and half the cold coffee.\n Bake in a lined tin at 180 degrees for about 30 minutes, then brush the rest of the coffee over the warm cake.\n \n \n \n What you'll end up with: A coffee cake with a proper coffee flavour that children and late-evening guests can both have. That is the argument for keeping a decaf in the cupboard.\n\n \n Affogato After Ten\n \n The pudding that usually costs you an hour of sleep, made so it does not.\n \n 6 min\n 2 portions\n Easy\n \n \n \n You'll need\n \n 14g Definitely Decaf ground coffee\n 120ml water at about 94 degrees\n 4 scoops vanilla ice cream\n Grated dark chocolate, optional\n \n \n \n Method\n \n Brew the coffee at double strength in a small cafetiere for four minutes.\n Scoop the ice cream into two cold glasses and carry them to the table first.\n Pour the hot coffee over at the table rather than in the kitchen.\n Grate dark chocolate over the top if you like.\n \n \n \n What you'll end up with: Hot against cold at the end of an evening, with nothing to pay for it at two in the morning."
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