I understand decaf beans stale alot quicker than regular beans. I do plan on single dosing 18g in mini mason jars and putting them in the freezer. Then grinding the beans frozen in my Niche Zero for espresso.
drdre89 I was thinking about freezing 18g doses of regular and decaf coffee in small ziplock bags so I can switch between the two since I don’t drink a huge amount - can’t really manage 2 bags on the go at once. Guess this could work.
@dfk41 put me onto the Extract’ssugarcane decaf a few months ago and it is without doubt the best decaf we’ve had. And by some margin. My wife has stopped drinking caffinated coffee and has this instead
4W5
I used the same when the other coffee drinker was trying to avoid caffeine for a few weeks. They were really good! I used them for espresso and they produced a great smooth and sweet cup.
So do you guys think sugarcane decaf is superior to Swiss Water / Mountain Water process ?
drdre89
Ethyl Acetate (from fermenting sugarcane, or artificially produced) is one of the two chemical processes to decaffeinate coffee (the other is Methyl Chloride) below is a very good article on decaffeinating coffee
https://coffeeconfidential.org/health/decaffeination/
DavecUK Ethyl Acetate (from fermenting sugarcane, or artificially produced) is one of the two chemical processes to decaffeinate coffee (the other is Methyl Chloride) below is a very good article on decaffeinating coffee https://coffeeconfidential.org/health/decaffeination/
DavecUK Ethyl Acetate (from fermenting sugarcane, or artificially produced) is one of the two chemical processes to decaffeinate coffee (the other is Methyl Chloride) below is a very good article on decaffeinating coffee
I think this is a really good and concise explanation of the main processes and makes the Swiss Water Process appear to be the one that, in theory, will retain the most flavour. I haven’t come across many small batch roasters that have a Swiss Water offering - I need to do some searching. The thing that concerns me most about SWP is that there is only one processing plant in the world that does it and it’s based in Canada - and that’s a long round trip for an Ethiopian bean!
Neighbourhood Coffee’s '(I can’t get no) Caffeination’ is delicious.
I’m not sure I’ve ever had a decaf coffee with as much flavour/complexity as regular coffee, but I did have Cartwheel Coffee’s Legoman decaf over Christmas and really enjoyed that. It’s got a citrussy edge which may not be for everyone though…
Mutepost I think the CO2 process can also result in some really good coffees.