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I have recently had to give up my one vice, hard care, foot to the floor caffeinated coffee for health reasons (I guess that somewhere between 5 and 30 espresso a day has taken its toll)
Now I am managing the 12 step programme well and living on a diet of herbal teas and decaff coffee, but I still crave the really great roasts that you don't seem to get with decaff.
So my question is this.....which is the best for home presses (ie Illy etc), which is the best of the 80,000,000 coffee houses in this fine land that does the best decaff and where can you get a good coffee blend to grind or get it already ground to get the really good flavours but without the caffeine ?
Any help would be grand.
I'm currently trying the fairtrade decaf from here:
http://www.origincoffee.co.uk/acatalog/origin_coffee.html
Pretty good, but I'm no coffee expert!
Nick
Never met a decaff that I liked either I'm afraid. The process of extracting the caff seems to trash the flavour.
Go for quality not quantity. I have 2 proper wallops first thing, and then no more for the rest of the day. Much better than any decaff.
Otherwise try Hasbean for real coffee, decaffinated.
[url= http://www.hasbean.co.uk/brands/Decaffeinated-Coffee.html ]ClickyBeany[/url]
Thanks Nick
But this is exactly what I mean, why is there 20 different types of coffee and one ubiquitous version of Decaff ????
Why can't coffee makers actually do something interesting with decaff ? Is it something to do with the process of removing the caffeine that you wind up with a one size fits all decaff ??
Scott, I wish I could, I think I need to completely purge my system before I can go back to it, its a long a yucky story.
Hasbean looks like a good option, have you tried any of the decaffs ?
Monmouth Coffee shop do a very good decaf. Their site is under construction but this marketing blurb was lifted from the newsletter linked on the site.
This coffee is grown in the Aceh region of North Sumatra and processed by Swiss Water. Aceh coffee is full-bodied with lots of flavour and comes through the decaffeination process well. The coffee is grown in the highlands around Lake Tawar and processed close to Takengon. The Aceh region is a rugged yet beautiful part of Sumatra. The coffee trees grow with very little intervention on behalf of the farmers and the trees look to be in an almost semi-wild state. We currently use the Gayo for the decaffeinated espresso in our shops and find that it has a pleasing sweetness in a straight espresso as well as complexity when taken with milk. Brewed through filter the coffee has a depth and robustness not usually associated with decaffeinated coffees.
How much of this is true I've no idea as I don't have the taste buds, but it has got a lot of flavour.
ever looked at the decaffing process ? i sometimes feel its worse than just taking the caffiene hit - i went cold turkey 3 weeks ago for racing reasons !
I know nothing about DeCaff coffee..
but tea..
Tetley's DeCaff tea... it does the job and tastes quite nice (still doesnt give the first thing in the morning kick I require - so for the first cup.. its full fat)
The decaff process is just boiling water isn't it?
Yeah, come on Trail Rat, spill the (decaff) beans !!!
http://en.wikipedia.org/wiki/Decaffeination
only one boiling water decaff plant exists apparently
basically most decaffs are done by covering it in chemicals to strip out the caffiene then the coffee is washed !
Yeah, just read that. Glad I drink full-caff 🙂
Nasty, I guess Swiss Water method is it then !
good luck finding one ! - let me know if you do - that doesnt cost the earth anyway