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Just one of a number of threads: https://coffeesnobs.com.au/forum/the...-is-really-wow
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Decaf espresso
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I regularly roast the green Decaf Wow. It is a bit trickier to roast, but I don't use any special recipes when drinking. I can taste a difference as an Espresso, but this is true with all the other single origins or blends I drink. It is perhaps not quite as full bodied as some others (which may be down to my roasting), but certainly not acrid or acidic.
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Im definitely keen to try it. But, still skeptical, since every specialty roaster has told me that their one is different and you cant tell its decaf. Do you use a different recipe for decaf? or a finer grind? or fairy dust?
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Decaf espresso
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?

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