This article is about our understanding of decaffeinated coffees and why it is important for our customers. There are few ways of processing decaf coffees, and our favorite one is Swiss Water Processed Decaf, which is water is used in removing the chemicals. We understand that people drinks decaf because they cannot or don't want to consume caffeine while having urge to drink coffee, however, this does not mean that chemicals should be consumed instead of caffeine. Past one year we have been working Colombian Swiss Water Processed Decaf, which is acidic and sour. This coffee is very hard to roast due to the high density of the coffee. Therefore, this coffee is roasted little darker than usual. When this coffee is roasted medium it has sour taste with high acidity, where most people do not like.
The development time of decaf is little longer, it also depends on the type of roast, but for us at Bean Spot we roast our decaf as full city roast, unless customers request specifically. The development time is about 23% in Decaf, and the coffee gets really dark and it can also be noticed that some beans do have little oil. Regardless, of the some oil in the roasted coffees, the coffee does taste amazing.
Testing the roast profile
We usually cup it the next day, and we try it with espresso after 5 days. We test with many different types of extraction time at our grinder. The households do not have professional coffee machines, and the coffee machines at home has faster extraction time, therefore, as a roaster we always keep that in mind when roasting coffee. The coffee should taste good with 7 grams to 10 grams of coffee, and with the extraction time between 15 seconds to 33 seconds. Usually 15 second is too fast for extracting coffee, but that is about the time for most of the machines.