Decaf Swiss Water Decaf and espresso.

Discuss flavors, brew temperatures, blending, and cupping notes.
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redbone
Posts: 3564
Joined: 12 years ago

#1: Post by redbone »

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.
Between order and chaos there is espresso.
Semper discens.


Rob
LMWDP #549

nuketopia
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Joined: 8 years ago

#2: Post by nuketopia »

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.

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redbone (original poster)
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Joined: 12 years ago

#3: Post by redbone (original poster) replying to nuketopia »

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