Roasting Fundamentals: Decafs


The classic decaf flavors that most people think of are the overwhelming maltiness and in the worst cases the wet cardboard flavors of both aged and damaged coffees, but these flavors are generally either the results of the original quality of the coffee itself or the intensity of the decaf processing. When the right coffee is selected and the process is carefully monitored, a good deal of the coffee's characteristics should survive. A really great decaf shouldn't taste all too differently than before it was processed for decaf.

Oct 2000: Traditional Chemical Decaf?; Sweet Maria's in Print

Sun, 2000-10-01

Traditional Chemical Decaf?

Sweet Maria’s has deliberately avoided offering traditional chemical decaf ever since we started out in 1997. I researched the decaf methods and chose to avoid these coffees based largely on the fact that the decaffeination plant is a nasty place.

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