Decaf coffee has improved remarkably in the last few years with better processes, better farming and better roasting education. Roasting a good quality Decaf can be very rewarding and can even trick many drinkers into thinking it’s caffeinated. I recently enjoyed our Colombian Popayan Decaf as a Long Black and it was delicious! I’ve tasted many far worse Long Blacks that were caffeinated!
So to roast a cracking Decaf, what things do we need to keep in mind? Well, the overarching thing you need to understand is that Decafs go through additional processing to remove the Caffeine. Cheap and nasty beans are done with chemicals, but good quality beans (like ours) will use water and sometimes sugar cane. Because of this additional processing and stripping of Caffeine, the Green is darker in colour and has been made structurally weaker than normal green coffee. Here’s 4 things you will need to bear in mind:
Colour
Bean colour as an indication for bean development is a bit trickier because your Green is starting from a darker place and so will look darker than its development. So when you’re roasting you will need to aim for a Bean colour which is darker than what you would usually roast to in order to get the same level of development. You can also get more surface oils present in the days after roasting making it appear darker than it really is. This is normal and not necessarily an indication of a dark roast.
Weight Loss
You will also have less weight loss because there is less structure/moisture that will be roasted out.
First Crack
Because there is less structure to heat, your First Crack temperature will be a little lower than caffeinated green. The popping of First Crack will usually be more spread out and quieter instead of having an intense cluster of loud popping. This can make it harder to know when First Crack has properly started and ended, but our recommendation is wait until a few pops have gone off together close to one another to mark the start. Regardless of exactly where that is, just work out a clear indicator for you and that you can constantly identify. Even if your first batch is too light, you know that you can still find that same First Crack point and roast longer from there next time.
Roast for Body
Decafs can often have a lighter body and lighter flavours so doing a slower/longer roast will help to accentuate the body which will help cut through any milk. Either use a lower beginning temperature or heat setting to lengthen out that roast. I personally will also develop the Decaf a bit longer after First Crack to help give that fuller flavour and body.
If you keep these things in mind, and with a bit of trial and error, you’ll be roasting a delicious Decaf before you know it!
Are there any other tips that you think we left out? Leave a comment below!