Re: Decaf - Mocha Java
Short answer would be is its because the beans dont come from Andy!
I guess that the natural caffeine in the bean contributes to the chemical reactions taking place during roasting, and once thats removed, must surely change the chemistry. I think theres no question that decafs have improved out of sight in the past 6 or 7 years as we have better access to decaf that uses the Swiss Water process, and I think, better bean selection for the process itself.
Originally posted by YeeZa link=1199584929/0#14 date=1208306436
I guess that the natural caffeine in the bean contributes to the chemical reactions taking place during roasting, and once thats removed, must surely change the chemistry. I think theres no question that decafs have improved out of sight in the past 6 or 7 years as we have better access to decaf that uses the Swiss Water process, and I think, better bean selection for the process itself.

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