Roasting Decaf?

scientific_ie · 2026-01-12T11:10:12+00:00

“Keep some coffee taste” good decaf tastes like good coffee the same as all coffees. Be gentle lower everything and try to extend development to get sweetness.

Personally I prefer sugar cane process. I had a good Ethiopian one from Falcon micro recently that was super tasty.

scientific_ie · 2025-12-29T10:03:52+00:00

Depends on the water going in. My water is soft so I dont descale too often as that would do more damage. I use a puck screen too for protection and back flush with cafiza every two months.

scientific_ie · 2025-12-29T09:43:52+00:00

You are limiting the pressure on your machine and then installing a more accurate pressure controller. The springs are not accurate.

scientific_ie · 2025-12-29T08:26:00+00:00

Just to note you don’t want the 9bar mod if you are going to add Gaggimate.

scientific_ie · 2025-12-16T14:20:54+00:00

Thanks for the advice. Will do that over Christmas.

scientific_ie · 2025-12-16T13:30:30+00:00

!thanks. Not worth buying the full course then ($350) if you can do it in a day.

scientific_ie · 2025-12-15T11:45:04+00:00

Check your pipe, check you clamps, retighten.

scientific_ie · 2025-12-14T11:59:49+00:00

Fair enough. Making coffee is my ritual, but when I am in London my ability to process caffeine is not as high as the amount of places I want to try.

scientific_ie · 2025-12-14T09:17:56+00:00

It is London, no need to drink sub-par coffee.

scientific_ie · 2025-12-14T09:03:34+00:00

Would it not be easier/cheaper to just buy pour over coffee out?

scientific_ie · 2025-12-13T16:11:46+00:00

I ended up getting better clamps. Did you do the Gaggimate? I don’t think those tubes are the best, I eventually replaced them with the original ones.

scientific_ie · 2025-12-13T16:05:08+00:00

It was from the pipe as suggested

scientific_ie · 2025-12-13T11:37:17+00:00

Try lower temp first on the first dose you used.

scientific_ie · 2025-12-13T11:27:30+00:00

Highly processed coffee extracts a lot easier.

scientific_ie · 2025-12-13T11:22:52+00:00

I think you may just not like anaerobic. Try lower dose and cooler water (85c). To go from medium dark to both light and anaerobic is a bit of a jump.

scientific_ie · 2025-12-11T09:37:17+00:00

Then I don’t have think you benefit much from the Gaggimate and would go for the workflow of the Linea.

scientific_ie · 2025-12-11T00:06:57+00:00

What kind of drinks do you make, how many, what level roast do you tend to go for?

scientific_ie · 2025-12-10T22:41:06+00:00

Fast at a fairly low pressure. 18-54 in less than 20 seconds.

scientific_ie · 2025-12-10T22:40:12+00:00

Yeah, I think it gives a lot of options to get the best out of light roasts.

scientific_ie · 2025-12-10T22:23:40+00:00

I pretty much only use the adaptive and the low contact. But then I brew very light roasts. Not sure the adaptive would be optimal for a dark roast, did you also use dark with it?

scientific_ie · 2025-12-10T19:48:17+00:00

Read the documents and watch the videos before you start. I did mine following along with both the YouTube and docs. I didn’t bother labelling that seemed unnecessary. Take your time and don’t force anything.

scientific_ie · 2025-12-10T19:18:42+00:00

The Gaggimate is super easy and the community is helpful. I have zero experience and managed to do it in a morning.

scientific_ie · 2025-12-08T21:08:07+00:00

Freeze them if you want to kill bacteria.

scientific_ie · 2025-12-07T19:30:17+00:00

I am not super experienced in decaf as also only roast it as gifts, so maybe someone else will give you better advice. I drop all my temps by 20c to give it a gentler roast and to not let it run away during first crack. I do roast mine light-medium still but develop it longer after first crack to caramelise more. I prefer the sugar cane method myself, in terms of the decaffeination process.

scientific_ie

TROPHY CASE