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Thread: Decaf wow is really wow

  1. #51
    Senior Member Dragunov21's Avatar
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    Bumping this to ask - does anyone have photos of roasted Decaf WOW?

    I ask because I have to work so very very hard to reduce the sourness of the shots (and even then I get it badly wrong >75% of the time) whereas the Bali "God Mountain" I've been roasting (3kgs over the last month) I seem to be doing alright with.

    I roasted the WOW in my popper and it hit first crack within about 1.5-2 minutes (takes 3-4 for regular green beans) and I thought it hit 2nd by about 4 minutes (usually takes 5-7). I roasted until the 2nd crack sounds started rolling (constant, as distinct from intermittent every 5-10 seconds) then pulled them, bean mass temp was 225C.

    They hadn't smoked much and didn't produce oil in the 4 days before I used them all but they appeared... dry/charcoaly, almost, and didn't have the pungency other beans do when snapped in half and sniffed.

    I'm wondering whether I overdid the roast (and did it too fast) and it's just that my shots suck, or pulled them too early and need to wait at least until they start smoking more than a tiny bit.

    Thoughts? I'm gonna try roasting them further tonight and see if it's better or worse.

    (EDIT: really I should buy some roasted, I guess, to see how far off the mark my roasting is, but I've spent too much money on coffee lately)

  2. #52
    Senior Member Barry O'Speedwagon's Avatar
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    Colour is not a great indicator for roasting the Decaf Wow (in my experience anyway). I'd pull them a touch earlier (just a the very start of 2nd crack at latest). I also give them 6-7 rest before using.

  3. #53
    Senior Member Dragunov21's Avatar
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    Cheers Barry,

    Just did 250g by ear; I'll leave them and see how I go (and hopefully I can get my brew temp sorted between now and then...)

  4. #54
    Senior Member smokey's Avatar
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    Just tried the wow decaf, and wow it was awesome, I won't be going anywhere else for my decaf now.
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  5. #55
    Member kammy's Avatar
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    Quote Originally Posted by smokey View Post
    Just tried the wow decaf, and wow it was awesome, I won't be going anywhere else for my decaf now.
    Agreed. I have roasted a few batches in the last few weeks into rolling second at about 225-228 c. My mazzer mini needs to be set 2 notches finer than normal and the beans grind up a lighter color than they look off roast. Flavor is most acceptable and the shot is viscous and flavor son, caramel dominates.
    Things we do for our kids who are developing a good coffee palate early but don't need the caffeine!!
    And I just had one before an early night in)
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  6. #56
    TC
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    This decaf is by far the best I have experienced anywhere, anytime but my experience is that it's best not to roast into 2nd crack and definitely not into rolling 2nd..

    Don't rush it too much, roast by ear and smell (and temperature) rather than colour and I really reckon that the best result in the cup occurs a little prior to 2nd. At the most, run it to the first pop of 2nd or even better, a degree or so prior.

    That's where I have best results anyway

    Cheers

    Chris

  7. #57
    Senior Member Barry O'Speedwagon's Avatar
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    Yep, I'm with Chris....but I don't always quite stop it in time.

  8. #58
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    I'm with Chris too. I have confused the decaf roast with the other roast the same day. No second crack on the decaf, just roasted to 228c with a climbing temp rise to about 20 mins for a 500 gm batch. Lots of smoke and quite dark compared to non decaf beans. Funny how it looks so dark pre ground but grinds and pulls shots much lighter in color and 2-3 notches finer on my mazzer mini. ) cheers
    Sorry for my misleading comment on rolling second

  9. #59
    Senior Member smokey's Avatar
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    Like others I have struggled to roast to just before SC. Doing my Sunday roast yesterday I was very watchful to pull before SC. FC was so insignificant that I decided to wait 'till it rolled. But no, no FC roll, a short break then it went straight into a rolling SC very quickly instead and began to brown way too fast.

    I was watching carefully thru the glass screen because I had been caught twice before and over roasted. Fortunately I was closely watching this roast, realising that this was SC and NOT a rolling FC I pulled it. I cracked the door open a bit as well to allow it cool a bit faster.

    And what a beautiful looking roast, my first successful decaf roast, not the burnt black of my last 2 roasts, which by the way still tasted darn good. I ground it immediately and gave it to my future son in law advising him to wait a few days before using. It looked and smelled great.

    I am using 200 grams and set my Behmor to 1/2 + P2 seems to be perfect.

    Such is the learning curve for a newbie roaster, it is such a pleasure to be the creator of something as special as my morning coffee.

  10. #60
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    I initially had problems roasting the Decaf in the Behmor because I kept treating it like a normal bean and found in the Behmor on P1 or P2, it just seemed to get scorched and burned. Trying to cut/cool the roast prior to the scorching produced an average roast. The decaf seems to be a much more delicate bean.

    So I thought to put a little science into it - Decaf has been soaked in liquid as part of the decaffeination process so I guess it has a lot more moisture in the green beans than a typical plantation bean.

    I reason that the first step needs to be to get rid of that moisture via evaporation through a longer, lower temperature, before commencing the roast proper.

    The Behmor's P5 profile is ideal. So I put a 1/2 lb (228g) load in, and then set on 1lb P5D plus max the time to the upper limit (25.30). Then press go.

    Maxing the time prior to pressing go stretches the whole profile out so it steps up slowly.

    I hit first crack at 11m20s (14.10 on clock). second crack at 12m30s min (13 on clock), and immediately hit Cool at the first sign of second crack.

    The roast looked almost black, but the flavour was great.

    The other thing I will be trying is to setup as P5B, press Start, and then max the time out. This will add the extended time to the first phase of the roast rather than stretch the profile evenly over the whole time period. This in turn will have the bean spend more time at a lower temperature, releasing moisture, before the roast starts.

    Hope this helps someone, and would love to know if others support this line of reasoning, or have reasons why I might be off the mark.

    Cheers.

  11. #61
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    Decaf wow is really wow

    Tried the decaf wow and it is really wooww. Had it roasted to 3 min after first crack. Also tried blending with darker 2nd crack roast with 70 30 composition (30 dark) turns out very nice too
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  12. #62
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    Does anyone have any comment on the lasting freshness of D Wow? I'm seeing a few people mention about It tasting good straight away, but what about how long it's staying fresh for, does the flavour drop of faster or last longer due to the water process? I'm trying to figure out how to best supply it to some customers who are asked for decaf maybe once or twice a day.

  13. #63
    Senior Member Barry O'Speedwagon's Avatar
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    I've had no issue with the freshness of Decaf Wow over 4-5 weeks. I drink it with as a latte/flat white, so maybe not the most sensitive test.

  14. #64
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    I have been a consistent decaf wow buyer for a little while and in my experience its still very nice up to a month after roast but then it begins to degrade (assuming its treated with care ie, not exposed to too much air and in a cool dry room)

  15. #65
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    This looks like an old thread, but why not resurrect it temporarily I'm keen to try the roasted Decaf Wow, but being the only coffee drinker in my household (argh - I know) 1kg is too much for me to get through before it degrades. If there are any Decaf Wow lovers in Sydney in the same boat as me, I'd love to split a kg some time.

  16. #66
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    If you don't get anyone to share, you could buy the 1kg and a pack of 250g one way valve bags from beanbay "other stuff" then split it into useable portions and freeze until needed. If you cant heat seal, gaffa or packaging tape would probably do a good enough job to keep them sealed in the freezer.

  17. #67
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    Great idea - thanks for the suggestion!

  18. #68
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    My notes on roasting: this was one of the easiest, if not the easiest slow roast (fry?) I've had so far with my stainless steel pan. FC at 13 minutes and took it off a few minutes later, quite dark as the one who will drink it prefers her coffee well done and with milk and sugar. I got a bit impatient and upped the heat to speed the FC which scorched a few but got the job done. Virtually no chaff. In fact I remember no chaff except a lone skin slowly floating to the side of the pan near the beginning of the process (perhaps blown over from a previous roast?).

    The beans presented dark and feeling less humid (if that makes sense) than usual, with an even bean size and shape (very flat, I remember noticing, especially compared to the Sidamo). I pulled a couple of beans out of my pan that had weird turquoise fungus in the middle. Need to take a photo next time I see one.

    Cupped immediately after the roast, it had the soft caramel tones of a Latin American washed coffee, muted as if a couple weeks old, not as typed as a Colombian, a little more boring (dare I say Brazil - maybe I just had bad ones). I couldn't taste much from the pourover, as it was too strong a roast for it neat. Would I buy this over an Ethiopian? No. Would I drink this? Yes, it is not the foul concoction that usually accompanies the word decaf. It will be interesting to see if it develops character this week - cupping right after a roast is counter-productive particularly on a strong roast. I might give it another go at very high heat (FC within 5 minutes) and see what happens - that brought out totally different flavours from the Colombian VG.

    Someone asked for a photo of the roast:

    decaf.jpg

  19. #69
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    So I have roasted decaf WOW on my Behmor twice now and it was with varied success. I suspect the last roast was too long. I have recently bought the Heatsnob and was wondering if anyone can give me the temperature or a profile even - if these can be shared ( not even sure if this is a possibility ) to which this bean should be roasted? Andy notes that it should be just to 2nd crack, but was looking to see if anyone has previous experience with this bean and the Behmor and Heatsnob that they could kindly pass on to me.
    Thanks.

  20. #70
    Life-long Learner DesigningByCoffee's Avatar
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    Quote Originally Posted by dadoffrosty View Post
    So I have roasted decaf WOW on my Behmor twice now and it was with varied success. I suspect the last roast was too long. I have recently bought the Heatsnob and was wondering if anyone can give me the temperature or a profile even - if these can be shared ( not even sure if this is a possibility ) to which this bean should be roasted? Andy notes that it should be just to 2nd crack, but was looking to see if anyone has previous experience with this bean and the Behmor and Heatsnob that they could kindly pass on to me.
    Thanks.
    Hi dadoffrosty

    I've found these beans to roast well using a pretty standard profile, but do like to be dropped a little earlier than most, like TC mentioned a few posts up. Most beans I drop from my corretto at around 223.5 – Decaf Wow I drop and 219-220 or so. What is hard about decaf is it is much darker naturally at these temps, so you can't go by the colour.

    My suggestion is that you hook up your heatsnob, roast a normal batch and note the temp when the very first snaps of second crack can be heard and you drop those beans – and then drop any subsequent decaf roasts 4-5 earlier.

    Cheers Matt
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