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In praise of mixing coffee beans (lemmy.ml)

submitted 1 week ago by [email protected] to c/[email protected]

20 comments fedilink hide all child comments

I have been discovering the joy of mixing different types of whole bean coffees before preparing them in my French press. I find that as long as you don’t do something crazy like mix a very light roast with a very dark roast you can end up with a lot of extra depth and roundness to the flavor. Thoughts? Am I insane? A heretic??? Have you tried it?

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[–] [email protected] 5 points 1 week ago

I'm going to stray from the crowd here and sing the praises of ethyl acetate (EA or sugarcane) decaffeination. In my experience, it's produced the most consistently "good" decafs. I've had plenty of good SWP beans, but sometimes they result in a more muted flavor. I have yet to have an EA decaf where I've felt that it was lacking for any reason other than roaster error (the roaster being myself). Some of my EA roasts have been so good that my friends have expressed skepticism about it actually being decaf.

That being said, I think if you purchase from a roaster who really takes pride in their decaf, they're unlikely to source a SWP (or really any decaffeination method) that doesn't result in a tasty, flavorful cup. Nobody in specialty coffee sets out to make a roast that a customer doesn't like. That being said, I would avoid any roaster who doesn't openly advertise which decaffeination method was used. To me, it signals either lack of pride in the end result or a lack of care in sourcing.