The thought of a "perfect" cup of 'Decaf' espresso might sound more like an oxymoron than a reasonable thought, but happy customers, means good business. When you think about it on a large scale, the decaf customers can amount to 10%, 15%, even 20% of drink sales in all. For people that do not do well with the caffeine in their drink, or want a drink later in the day without the buzz, it could be an option for them that would keep them happy, and buying more drinks.
In my time working as a Barista, I have actually found myself drinking an amount of 1/2, or even full decaf drinks. I enjoy my coffee, and sometimes have to ration myself, and that's where the decaf comes in. On the espresso machine it can be harder to pull that perfect shot of decaf espresso; but I know it is possible,as I have done it. It is totally possible to get that rich crema, with a full body.
I think that even though the process of decafination has been done, it is Our responsibility, not only to the customers, but the growers, and communities involved in the production of the beans, to get the best out of every bean. Decaffeinated, or not.
We use the Swiss Water decaf beans, roasted in house with just as much love, and dedication as the rest of our beans, out of respect, and hounor to all involved.
I want to know about other individuals experience with decaf espresso, in helping me make the best shots I can. A grind, dosage, extraction time, or any positive thoughts on improvements.
Dose anyone have an answer for the perfect shots they can share?
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