Hello All, I've been homeroasting for the past 6-8 weeks with good success except for one thing: My wife gets "jittery" when she drinks coffee that is "full caffeine". In the pre-homeroasting days, I would buy equal amounts of regular and decaf beans from the food co-op, and grind a 50-50 mix. The wife was happy. In homeroasting (I use a hot air popper for now), does anyone have any tips or experiences about roasting decaf beans, the type of decaf of beans available, or blends of regular and decaf that they would be willing to share? Thanks!
Michael, All of the SM decaf beans are very good. I enjoy a good half-caff at time too. What I usually do is use a good Mexican decaf as it tends to be somewhat neutral, thus allowing the varietal flavor of the caffeinated coffee to dominate. Right now Tom is offering the Mexico Organic Oaxaca WP Decaf, which should do a fine job of dropping the caffeine level and giving good flavor. There is less time between 1st and 2nd crack in a decaf. You really need to be careful because decaf is darker by nature or better put, what the decaff process has done to it! Les On 6/14/07, Michael Purcell wrote: <Snip>
I found the Mexican Oaxaca to be very good with deep notes. it had a funny bitter finish, although, but i wasn't sure if that was because it was decaf or due to the finishing process or something else. mixing it with another bean may cover up or reduce that finish. when i roasted it, i needed to be gentle with the beans because i felt that they had a tendency to get scorched. the beans arrived darker than caf beans; so, it's hard to take visual cues from the roast. i needed to rely on time, smell, and auditory cues to follow their progress. also, i found that the beans were at their best after a week's worth of rest. hope this helps. happy day, On 6/14/07, Les wrote: <Snip> John Nanavati, DHI, CIT Plainfield, New Jersey
Michael, About 30% of our coffee diet is decaf. I especially like the Centrals, including Mexico, and some from further south. Of the current offerings, you won't go wrong with the Mexico Oaxaca or the Guatemala, and the Peru and the Colombia are very nice as well. Don't overroast, and you'll get lots of origin character from all of them. Tom's reviews are always spot-on. Larry On 6/14/07, Michael Purcell wrote: <Snip>
According to reliable research, Decaf causes flatulence and suspected ED. -ro On 6/14/07, Larry English wrote: <Snip> -- "When the theme hits the bass, I dance the Jig!" - -Virgil Fox at the Mighty Wichita (ex- NYC Paramount) WurliTzer- 1976
But it does improve one's sense of humor ... heh heh On 6/15/07, raymanowen wrote: <Snip>
Thank you all for the advice. My beginner's luck is still working. The Mexico Organic Oaxaca WP Decaf was the first first decaf bean I purchased from SM, along with the sampler pack for blending. So far, my homeroasting is progressing well. On 6/14/07, john nanavati wrote: <Snip> ... <Snip>