Decaf Swiss Water Decaf and espresso.
- redbone
- Posts: 3564
- Joined: 12 years ago
I've been toying with a few SWD from local roasters for evening espresso's but not achieving the same results vs my regular Arabica non-decaf beans.
Seem that I need less water volume with the same grounds vs regular coffee to achieve a "closer to" mouthfeel.
Any suggested tweaks here ?
Wife feels it's fine in her Americano but it's water stretched and she adds cream but no sugar.
Seem that I need less water volume with the same grounds vs regular coffee to achieve a "closer to" mouthfeel.
Any suggested tweaks here ?
Wife feels it's fine in her Americano but it's water stretched and she adds cream but no sugar.
Between order and chaos there is espresso.
Semper discens.
Rob
LMWDP #549
Semper discens.
Rob
LMWDP #549
-
- Posts: 1305
- Joined: 8 years ago
Decaf is its own beast unfortunately. They never pull as good a shot as hi-octane beans.
I like Blue Bottle decaf noir, when it is at its peak freshness after a rest. But it goes down pretty fast. Play with all the variables, grind, dose, temperature and pull time to see what you can get.
I like Blue Bottle decaf noir, when it is at its peak freshness after a rest. But it goes down pretty fast. Play with all the variables, grind, dose, temperature and pull time to see what you can get.
- redbone (original poster)
- Posts: 3564
- Joined: 12 years ago
Slowed down the pull and increased halt time after 1st drop. Got better but agree not like regular "hi-octane beans"
Between order and chaos there is espresso.
Semper discens.
Rob
LMWDP #549
Semper discens.
Rob
LMWDP #549