I did a quick search and didn't see anything posted about decaf espresso. Ive tried several specialty roaster decaf beans and always find that the espresso shot is bordering on acrid or way too acidic. The beans i have tried have had different processing methods too, so thinking maybe its just decaf beans?
If i drink with milk or add some water for a long black its ok, but as a shot, they have generally been unpleasant.
I have tried, with some success, letting the first 5g of a 40-45g (19-20g dose) shot pull into ta separate glass (and discarded) and that has definitely helped to create a more balanced shot, but texture does suffer because of that.
Any advice?
If i drink with milk or add some water for a long black its ok, but as a shot, they have generally been unpleasant.
I have tried, with some success, letting the first 5g of a 40-45g (19-20g dose) shot pull into ta separate glass (and discarded) and that has definitely helped to create a more balanced shot, but texture does suffer because of that.
Any advice?

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