Decaf espresso, utilizing every aspect. - Barista Exchange2024-03-29T11:29:03Zhttps://www.baristaexchange.com/forum/topics/untitled?feed=yes&xn_auth=noMy experience with decaf is t…tag:www.baristaexchange.com,2012-12-21:1688216:Comment:14331712012-12-21T20:53:09.780Zwill frithhttps://www.baristaexchange.com/profile/frith
<p>My experience with decaf is that the shelf/hopper life of the whole bean coffee is about half to two-thirds that of regular. Decaf naturals are starting to show up as spot offerings (ours is from Swiss Water, currently, an Ethiopian Harar/Harrar. Espresso Parameters for now: 17-19g in, 24-29g out, ~25 sec). As Single Origin or maybe in a blend, which can help with overall sweetness (potentially funkiness in cases of over-roasting or defective beans) and flavor dynamics (if that's what one…</p>
<p>My experience with decaf is that the shelf/hopper life of the whole bean coffee is about half to two-thirds that of regular. Decaf naturals are starting to show up as spot offerings (ours is from Swiss Water, currently, an Ethiopian Harar/Harrar. Espresso Parameters for now: 17-19g in, 24-29g out, ~25 sec). As Single Origin or maybe in a blend, which can help with overall sweetness (potentially funkiness in cases of over-roasting or defective beans) and flavor dynamics (if that's what one is after), it's possible to modulate the flavor to achieve specific goals.</p>
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<p>One data trend that I notice in decafs are their lower relative moisture content (green) and increased brittleness (in the roasted state), which would make me guess that they will react with water a bit differently during brewing/extraction.</p>
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<p>Totally agree with Jason, as well. Trial and Error, along with tasting, are still the final step in the quality control chain, no matter what information we source or what technologies we employ.</p>
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<p>Great question, and I'm curious to learn what others are finding.</p> I totally agree. With all of…tag:www.baristaexchange.com,2012-10-15:1688216:Comment:14201212012-10-15T01:27:11.834ZBranden J. Bressonhttps://www.baristaexchange.com/profile/BrandenJBresson
<p>I totally agree. With all of our beans, including our decaf, having the advantage of in house roasting, we can control how old our coffee is. We have an awesome turn over, whether it's from our wholesale sales, or drink sales and watch the dates of roast.</p>
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<p>But given that, we have found that overall the decafinated beans do act differently, as they have already gone through more processing changing the beans perhaps?</p>
<p>I totally agree. With all of our beans, including our decaf, having the advantage of in house roasting, we can control how old our coffee is. We have an awesome turn over, whether it's from our wholesale sales, or drink sales and watch the dates of roast.</p>
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<p>But given that, we have found that overall the decafinated beans do act differently, as they have already gone through more processing changing the beans perhaps?</p> The adage "every coffee is di…tag:www.baristaexchange.com,2012-10-15:1688216:Comment:14197932012-10-15T01:10:50.840ZJason Haegerhttps://www.baristaexchange.com/profile/JasonHaeger
The adage "every coffee is different" is no less true for decaf. Body and cream are less important than overall impression to a lot of people. The way to pull a great decaf espresso is the same as for a normal espresso: pull, taste, adjust. Repeat.<br />
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While I agree that it is important, as well as why you state its importance, I also understand why some baristas get lazy with decaf. It's consumption rate is low, so often the decaf coffee is already stale. There are even more reasons from the…
The adage "every coffee is different" is no less true for decaf. Body and cream are less important than overall impression to a lot of people. The way to pull a great decaf espresso is the same as for a normal espresso: pull, taste, adjust. Repeat.<br />
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While I agree that it is important, as well as why you state its importance, I also understand why some baristas get lazy with decaf. It's consumption rate is low, so often the decaf coffee is already stale. There are even more reasons from the owner and/or manager, most of them bad.