LMSC There isn’t really any difference between normal vs decaf coffee except we grind on the finer side. Every other parameter is constant.

I beg to differ on this one. They way caffeine is taken out (mainly extraction) means that anything that have similar solubility, e.g. essential oils, some fatty acids, etc., that are contributing to the “sweetness” of the shot are gone with the caffeine, whence the decaf beans are kind of depleted.

I suppose this is the price that one pays when drinking decaf. I personally am still going for full bodied (all the caffeine) coffee beans, but I am curious to try the decaf route.

Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

Contact me at: john_yossarian11@yahoo.com

      John_Yossarian Fair enough as I do understand the decaf process.

      But, I haven’t seen the need to change any of my brew parameters except the grind size.

      Anything that isn’t meant to be there, isn’t there. I aim to enjoy the decaf as they are!

      My comment was about the brew regime and not what’s in or otherwise in the decaf.

        @LMSC As long as you enjoy it, is what matters in the end.

        Current setup: ACS Vesuvius, Nuova Simonelli Mythos One. Past experience, Nuova Simonelli Apia 1 gr., San Remo Capri 1 gr., Bezzera BZ 35e, Fracino Heavenly. Anfim Super Lusso.

        Contact me at: john_yossarian11@yahoo.com

        • LMSC replied to this.

          It stuck with me as soon as I tried it 2.5 years ago. The main intent in our case is avoiding normal coffee after 2 pm as it does mess up with our sleep pattern, though. :-)

          If the requirement is decaf, the perceived merits of full-caf are pretty moot.

          There certainly are tasty, sweet decafs out there, though definitely much less choice in beans compared to full-caf, but the good decafs I have had have not been below average compared to typical, full-caf offerings.

          Ultimately, we still steer the flavour balance & strength the same way, caffeine or no.

          MediumRoastSteam try removing the disk from the Niche. You’ll get more full-bodied shots, but will lose out one clarity. Give it a go.

          Will give it a try. Just curious. Why did Niche add in the disk and how does it affect the grind? It obviously grinds slower with less popcorning, but what is the impact on the grind, and thereby the taste of the shot.

              MediumRoastSteam try removing the disk from the Niche. You’ll get more full-bodied shots, but will lose out one clarity. Give it a go.

              Will give it a try. Just curious. Why did Niche add in the disk and how does it affect the grind? It obviously grinds slower with less popcorning, but what is the impact on the grind, and thereby the taste of the shot.

                JHCCoffee - My personal experience and findings after experimentation was that the disk gives marginally more clarity, at the cost of texture and mouthfeel.

                I don’t know the exact mechanics and what happens to the particles of coffee when the disk is used or not, but, my understanding is that as the disk controls the flow of beans feeding into the burrs, it produces a more uniform grind than if one did not have the burrs. But that’s just me regurgitating what I’ve read in the past. I don’t own a microscope of have any interest in finding out :-)

                  JHCCoffee

                  Find a coffee that offers what you want and extract it properly.

                  Not all will offer complexity, not all will offer full body. With your equipment, you can force a full-bodied shot with a low ratio but that will mean a low extraction and lack of complexity, and probably also a lack of clarity.

                  If it’s sweetness, complexity, and nuance you want then use a longer ratio. You’ll probably want a roast on the lighter-medium end of the spectrum too. If you want body then get a coffee from an origin known for it e.g Guatemala, Nicaragua, El Salvador or Asian coffees.

                    It’s the decaf beans that’s the problem. I was on decaf for months and found it very hard to hit that sweet spot. It’s alot harder to dial in and get good flavour.

                    I’ve gone back to regular medium to darker roast caffeinated beans and it’s been easy to get that nice sweet rich chocolatey flavour in both espresso and milk drinks.

                    Remember the darker the roast the less caffeine is in the bean. So I would recommend to try a darker roast caffeinated bean if you want less caffeine.

                      I think the decaf should be judged on its’ own merit and comparing it with the normal beans can colour the judgement.