Recent sampling of decaf offerings as espresso - Page 2

Discuss flavors, brew temperatures, blending, and cupping notes.
walr00s (original poster)
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#11: Post by walr00s (original poster) »

lessthanjoey wrote:I actually came to dislike the Brandywine Yirg Decaf after getting more used to it
That's disappointing to hear, though I can certainly understand it, it's a different flavor from anything else I drink. Hopefully I don't wear it out too quickly. I'll line up an order of the Luna here in the next week or two. That and Four Barrel are next on my list

lessthanjoey
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#12: Post by lessthanjoey »

walr00s wrote:That's disappointing to hear, though I can certainly understand it, it's a different flavor from anything else I drink. Hopefully I don't wear it out too quickly. I'll line up an order of the Luna here in the next week or two. That and Four Barrel are next on my list
Sadly the Luna is gone, I got it right at the end of the run :(

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realdoctor

#13: Post by realdoctor »

A couple of additional comments about decafs from Italian roasters.

Caffe del Doge does a good decaf but it is hard to handle. It has the same tendency to be too acid that all non-dark roast decafs have. If it is pulled a little like a light roast espresso, the results can be very good. Long pre-infusion and a little ramp up in the pour.

Lavazza Dek (not Lavazza Decaffeinato in the light blue bag) used to be one of the best decafs around. It was one of Lavazza's best products in the commercial range. My experience recently is that it is uneven - sometimes still quite good, and sometimes not very good. This has been true of their entire range of coffees however. Their consumer coffees have gone from usable to roasted so badly that they can be throwaways even when recently produced.

Caffe Mauro. Again uneven. Basically a good decaf espresso, but some batches have off tastes that make them unusable. I would not order it from outside Europe, but it's worth trying if you can avoid significant shipping costs.

Cannizero decaf is interesting. Strong, dark, earthy taste. Not for everyone.

Lucaffe. If it is reasonably fresh and you don't mind a dark decaf, this is one of the best choices. usually quite reliable.

A strong opinion at the risk of offending some people. I have never tasted a drinkable decaf from a German roaster.

realdoctor

#14: Post by realdoctor »

A few more notes on Italian decafs.

The decaf from New York (Florentine roaster) probably is the best I have ever tried. Full, chocolate taste with a soft mouthfeel. It is hard to tell that it's a decaf if pulled well.

Another Florentine roaster that is good is Manaresi. They are a good value decaf; only about 2/3 the price of New York.

Finally, Barbera Sencaf produces a classic Neapolitan espresso. Dark, bitter enough to require sugar, but with a taste identical to a non-decaf southern Italian blend. This is a much darker roast than Kimbo or some of the others - black, oily beans. Pulled strong with a little sugar added, it is hard to beat for an after-dinner coffee.

pizzaman383
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#15: Post by pizzaman383 » replying to realdoctor »

Links, please?
Curtis
LMWDP #551
“Taste every shot before adding milk!”

realdoctor

#16: Post by realdoctor »

I buy coffee through Aromatico in Hamburg, but you can probably go to the roasters directly. Shipping from Germany to the USA seems to have become quite expensive, but you can check their website. They list roast dates!

www.caffenewyork.it

https://www.caffebarberashop.com/en/

https://www.manaresicaffe.com/

https://www.aromatico.de/

All around, New York is the best decaf espresso I have found. Barbera Sencafe is an exceptional Neapolitan style decaf. Like all Neapolitan coffees, it is better with a little sugar.

pizzaman383
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#17: Post by pizzaman383 »

Thanks for the links! Alas, Caffe New York doesn't ship to the USA.
Curtis
LMWDP #551
“Taste every shot before adding milk!”