[Homeroast] Sucky decaf

Tom & Maria - Sweet Maria's Coffee sweetmarias at sweetmarias.com
Fri Jun 25 14:54:17 CDT 2010

You are correct, definitely. Decafs are softer and they transfer heat 
more like a soft, low-grown coffee, even if they were originally a 
dense high grown coffee. So if you can master decaf roasting, you can 
also get optimal results from Kauai coffee grown at 50 feet above sea 

>One thing I've thought happens is the beans have been comprised by the
>decaf process and are more vulnerable to high heat. With high heat the
>oils are more easily drawn to the surface where oxygen can also
>replace the co2. After roasting you can see the oils slowly absorb
>back into the beans. This may produce the  tangyness you detect. You
>need to try to slow the roast (lower temp.) and treat the beans more
>gently. Of course this is tricky with an unmodified popper.
>On Fri, Jun 25, 2010 at 2:48 PM, Lynne <lynnebiz at gmail.com> wrote:
>>  Hi Greg -
>>  I think that's it (others w/experience w/both decafs and popperies can chime
>>  in). I've also had lots of sucky decafs in the past. I roast stove-top, and
>>  I improved my roasts when I made sure to extend the time. I found it tricky
>>  at first - I was afraid of baking the beans, but it got to a point where it
>>  didn't matter. Can't describe what mine ended up tasting like, (funky &
>>  unpleasant comes to mind).
>>  I remember some people mentioning that they used an extension cord that
>>  helped w/extending the roast. I'm sure others will have suggestions. I aim
>>  for at least 12 minutes for all my roasts (decafs can overroast easier, too)
>>  - 14 is usually better for decaf. I only go as far as the end of first
>>  crack, as I hate dark roasts.
>>  Lynne
>>  On Fri, Jun 25, 2010 at 2:11 PM, Greg Knepp <response at kneppfamily.com>wrote:
>>>  Hi Folks,
>>>  I've been roasting for about 2.5 years with a Poppery.
>>>  For some time now, I've noticed that all of my decaf roasts have an
>>>  unpleasant tangy flavor to them, which overwhelms any other flavors in the
>>>  coffee. It makes all decaf regardless of origin or roasting time taste the
>>>  same; basically bad. If I significantly over-roast them, I can get them to
>>>  taste burnt instead of just bad. :-)
>>>  Caffeinated beans come out great at a variety roast levels.
>>>  After the first batch, the poppery roasts everything fast - probably 4-5
>>>  minutes to city or city+. I'm thinking maybe this has something to do with
>>>  my results.
>>>  Any ideas?
>>>  Thanks,
>>>  Greg
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