Your roaster doesnt know what hes talking about.
I was talking to my roaster and he said he has to carry decaf for those who want it, but does not recommend it.
he said between the 2 methods of removing 98% of the caffeine, the water washed method is what he chose as he did not want to get involved in Chemicals, fair enough.
according to him it is really no longer coffee and you can not get much if any crema from the shot.
thoughts and other opinions please.
Your roaster doesnt know what hes talking about.
Buy a bag of CS Decaf Wow from Andy and see for yourself. As many whove tried it have commented, it if wasnt for the lack of caffeine effect, you wouldnt know you arent drinking decaf. I agree with them.Originally Posted by 650B4B4748260 link=1341528404/0#0 date=1341528404
I think you need to visit a different cafe C-man. Im not sure your current guy is feeding you correct info. Good decaf can provide good coffee; short blacks dont deteriorate that quickly (but the flavour does change as it cools, not necessarily for the worse)
Yup, agreeing with others, Decaf Wow is excellent, and behaves pretty much exactly like "real" coffee, also tastes just like "real" coffee. The only discernible differences are that the roast looks really dark and theres no caffeine hit.
This has been my experience to the T.Originally Posted by 4D4555425054534255270 link=1341528404/3#3 date=1341531141
I get just as much crema in a shot as regular coffee.
Has been great for learning some basic espresso technique without sending me off the rails...
Ive never really had a good go with decaf, but have just started and I am pretty amazed by it: great crema, nice flavour... you really couldnt tell it was decaf from look and taste. (Im using Di Bellas decaf - have to try Decaf WOW soon!)
Heres a pic of my effort last night. Looks bit washed out... crema looked a little darker in real life.
Crema definately not an issue - see my attachment, Im pouring a 100% crema shot from Decaf WoW!!* :DOriginally Posted by 036D2D212E400 link=1341528404/0#0 date=1341528404
Made to order for your thread, what service ;)
C-man, tell your roaster to learn to adjust his/her grind. As well as the Decaf WOW, Ive tried several great Swiss Water method decafs which beat the #@$ out of many full strength blends as far as taste and crema go.
To be fair....Ive tried coffee on the Sunshine Coast and hinterland and havent had much luck.
WOW! thanks guys, fantastic replies!!!!
I am now convinced and will order some,
Does Andy post green beans or only roasted ones?
Yes.Originally Posted by 127C3C303F510 link=1341528404/8#8 date=1341606069
Go to BeanBay where you have a choice of how you pay and how they are sent for both greens and browns.
In my experience they arrive by post in Sydney the day after ordering.
It may take a little longer for the postal pony to arrive in Qld.
Be aware though, Decaf is a very different beast to roast, there is a quite a learning curve to it (two roasts down, first was severely under roasted, the second Ill find out tonight).
From memory Andy recommends roasting to just prior to second crack, ie roasted by temp not colour. This is relatively easy to achieve if you use a data logger in your roasting setup as the the cracks occur at consistent temperatures.
Originally Posted by 0F09150B0E110D0C620 link=1341528404/7#7 date=1341574777
yes, we only have Costa Noosa and poineer roasters up here
not so spoiled for choice like you guys in the cities.
Talked briefly with the roaster again today (while he was super busy), I told him about the Great decaf you guys are talking about and told him it was a blend, he thinks that maybe why his single Origin Decaf does not work because it is not blended,
he also agrees that decaf needs to be roasted differently.
does it need a different grind as well?
But now I have him looking into it.
Just like any different bean/blend you'll probably have to grind it differently.
In my (admittedly very limited) experience first crack generally happens (working from memory, my logbook is at home) ~180C, and second crack ~210C.
Second batch I ignored the smoke and kept going, this time I *did* get what sounded like first crack, at about 220C, rolling at 225C which seems rather high, and it looks like some of the beans have gone through second crack too... Didn't get around to trying it yet though, maybe tonight.
Also there are a few naturally low decaf beans around that I've seen.
If you interested, I've arranged a social gathering up on the Sunshine Coast. http://coffeesnobs.com.au/showthread...s-Get-Together
My roaster does quite a dark roast for the decaf and It's does not taste bitter or burnt at all! And when I say dark, i'm talking almost black and oils.
I use a bead thermocouple precisely for the reason that the junction on a probe type has significant heatsinking in the form of the body of the probe and as a consequence will read lower than "real" temperature, you're actually seeing something akin to the average temperature of the whole probe but within one setup it is going to be consistent, bead types also react faster to change (for the same reason).
I've noticed with the Decaf WoW that if you have a lower rate/ramp going into first crack you may only get a handful of pops and they are quite spread out
Guessing that the rolling cracks were second crack - try taking it 30-60 secs lighter than that point based on time & temp.
The first roast was under-done, but still tasted OK (to my complete and utter surprise), this one tasted sour (suggestive of being underdone) when I first tried it but on a whim I bumped the temperature on my Silvia's PID up 2 degrees, and whaddayaknow pretty smooth (just a shade of brightness but I prefer lighter roasts anyway), balanced and very, very tasty It would seem that it likes a higher extraction temperature than most of the other beans I use.