Decaf Espresso - Page 3
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- Posts: 1302
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Since my last mention of decaf I have changed policy, drinking nearly as much or more decaf than caffeinated coffee. It does stale quickly, very quickly. I am currently using a decaf Brazil from Sweet Maria's, its actually the cheapest decaf they offer. It is very good, chocolatey, nutty, but simple. It produces plenty of crema and the extractions are hard to point out as decaf.
LMWDP #366
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- Posts: 13
- Joined: 11 years ago
may i ask if any of the good folks here tried SightGlass decaf coffee beans?
i have a bag here but i won't get to using it till maybe early next week.
i've tried, so far (newbie here), all decaf: La Colombe, Groundwork, and will get to SightGlass soon.
The crema i've been able to achieve thus far is minimal. the color of the crema is also lighter than what appears to be desirable from all the videos i've watched online and at the competent coffee bars around town. Then again, i'm a complete newbie and i just got my Quick Mill Silvano and my Baratza Vario, so maybe a good part of it has to do with my technique.
i've tried to be very careful about this: small adjustments in the grinder settings, observing the "5 second to start/30 seconds to stop" timing rule of thumb, 204 degrees, 2 ounces of espresso with 4 ounces of hot water (Americano), etc.
note: i only drink Americanos (or Americani) so by the time i add hot water to the 2 ounce of espresso, the crema is reduced even further. however, i do observe carefully the amount of crema when the espresso is first done so i have a basis by which to compare each cup's crema amount/color.
i have a bag here but i won't get to using it till maybe early next week.
i've tried, so far (newbie here), all decaf: La Colombe, Groundwork, and will get to SightGlass soon.
The crema i've been able to achieve thus far is minimal. the color of the crema is also lighter than what appears to be desirable from all the videos i've watched online and at the competent coffee bars around town. Then again, i'm a complete newbie and i just got my Quick Mill Silvano and my Baratza Vario, so maybe a good part of it has to do with my technique.
i've tried to be very careful about this: small adjustments in the grinder settings, observing the "5 second to start/30 seconds to stop" timing rule of thumb, 204 degrees, 2 ounces of espresso with 4 ounces of hot water (Americano), etc.
note: i only drink Americanos (or Americani) so by the time i add hot water to the 2 ounce of espresso, the crema is reduced even further. however, i do observe carefully the amount of crema when the espresso is first done so i have a basis by which to compare each cup's crema amount/color.
- drgary
- Team HB
- Posts: 14345
- Joined: 14 years ago
Decaf can produce fine crema. For more crema try coarsening your grind. You may need to adjust dose to get the flow rate you want.
Gary
LMWDP#308
What I WOULD do for a good cup of coffee!
LMWDP#308
What I WOULD do for a good cup of coffee!
- pizzaman383
- Supporter ❤
- Posts: 1730
- Joined: 13 years ago
Another reason for thin, light crema is old coffee beans. I pull exclusively decaf. If the beans are fresh I get thicker, darker crema. If they are old then it is thin and fairly yellow.
Curtis
LMWDP #551
“Taste every shot before adding milk!”
LMWDP #551
“Taste every shot before adding milk!”
- Rikinwa
- Posts: 141
- Joined: 11 years ago
FYI, CG says that Deep Cello is gone.....
I too enjoy decaf.
My favorite chocolate bomb is Whirling Dervish Decaf from Batdorf and Bronson
My favorite nuanced blend (so far) is Asterisk Decaf from Olympia Coffee Roasters
Both are local here in Oly, WA.
I plan to try some Raven's Brew next....
Rick
I too enjoy decaf.
My favorite chocolate bomb is Whirling Dervish Decaf from Batdorf and Bronson
My favorite nuanced blend (so far) is Asterisk Decaf from Olympia Coffee Roasters
Both are local here in Oly, WA.
I plan to try some Raven's Brew next....
Rick