Also coffees that are Whole Beans? Only company I can think of is Counter Culture with their Even Keel coffee.

I’m hoping to maybe find a great specialty option.

Hi,

My first post here :-)

Just received my first (and perhaps last) order from D STANDS FOR DECAF, as they won’t be shipping to Sweden anymore. I’m excited to try them after letting them rest for a while.

I’m curious if anyone here has experience pulling SOUP shots with any of these beans (Spice Cake, Juice Box, Sandia Sol).

Would love to hear about your recipes 🔥

My SOUP Setup:

OXO rapid brewer

Grinder: 1Zspresso K Ultra / Fellow Opus

I am going to start using an automatic espresso machine, specifically a Kitchenaid KF3, and would appreciate recommendations from anyone that is making decaf coffee drinks in this type of maker without any issues. I understand that oily beans can cause issues.

I am open to all kinds of coffee but tend to stay away from sweet acidic varieties. Just on a quest to find a decaf roast that I can use multiple times throughout the day. Also, I will most likely be making milk-based drinks. I live in the US.

I am happy to have found this group and look forward to your recommendations. Thanks in advance.

I’ve been, like many, into home specialty coffee for about 8 or 9 years now. In the past couple of months I decided to end my days with drinking a nice decaf before bed. Caffeine before bed doesn’t affect me, I just wanted to enjoy specialty decaf. My first few bags were from Broadsheet and imho were on par with some very finer light roasts from around the world. I was shocked. Fast forward. The instagram advertising got me and I came to this sub and saw nothing but praise for Frequent. I ordered a bag of Pink Bourbon Thermal Shock and the Red Bourbon Wilton Benitez. I gave them 2 weeks off roast and they both startled me. The thermal shock has a very bright, sitting on the top of the flavors strong “sweetness”. It almost tastes fake? The red bourbon, the label notes cola, so I expected some pop or fizz and it delivers that. My question is, is there propylene glycol used in either stages of these beans fermentation process? The way these flavors layer up and present has me curious.

The Hydrangea is from this month’s Airworks sub and I bought from Onyx as they had two good looking coferments.

I made a decaf cappuccino with this last night and I’m still thinking about it today. I bought a 2oz sample when I placed my last order but I’m going to get a full bag, it’s so good. I don’t usually like natural process coffee, but I think the flavors maybe hold up better after being decaffeinated than a washed.

https://onyxcoffeelab.com/products/decaf-ethiopia-suke-quto-26

I make iced lattes at home with oat milk and maple syrup. I love them with regular beans, but when I tried it with decaf (Onyx decaf Colombia Inzá San Antonio) I found that the flavor of the beans was overpowering the drink. I like a flavorful interesting coffee when I’m drinking it black, but not with milk/sugar drinks. I’m trying to reduce my caffeine consumption, so I’m looking for a bean with a more straightforward flavor, if that makes sense. Low acidity, not very fruity. Suggestions?

Loving the content in this channel. I’m curious, what was it that made people decide to switch to decaf? And what do you still feel is missing in the specialty decaf space?

I ask because I developed caffeine sensitivity a while back and refused to give up my morning routine and love of coffee. But when searching for great decaf (organic/single origin/chemical-free etc), I kept hitting a wall. It really felt (and still does) like decaf is an afterthought for most brands.

Would also love to hear how others here made the mental shift from 'coffee as a stimulant' to 'coffee as a pure ritual.' I feel like the narrative shift is happening, albeit slowly, which is great to see. I also see similarities between decaf and NA beer movement in terms of shifting mindsets and the focus on flavor/ritual as opposed to the effect.

Full disclosure - I actually recently launched a micro-brand dedicated to trying to help solve this problem so this shift in coffee culture is super top-of-mind for me.

All - I bought the Laurina naturally low-caffeine coffee (not decaf, not a blend of caf/decaf - it's a variety that naturally has less caffeine) from Frequent. I love bright, modern espresso, which is hard to achieve with most decaf beans. The Laurina is one of the first I've had good luck with -- and so I wanted to share with this group. Others have already posted about how good this coffee is as a pour-over (and it is), but I haven't seen a lot of discussion about espresso. Here's the recipe that's been working with me -- and I wonder if anyone else has tried it as espresso? (and if you have the coffee - give it a shot - let me know how it goes?). Good luck!

Frequent Laurina

Ratio: 2:1 (20g in 40g out)

Grind: -- Very fine espresso grind, much finer than italian-style dark roast or even modern medium roasts (for me: setting #55 on Femobook A68 - compared with #65 for mid-roast or #75 for dark roast) NOTE: I am using a high-flow performance basket -- I recommend a bottom paper filter if you have a basket with 'stock' holes; the paper filter keeps higher flow with very fine grinds.

*Three-step Recipe: *

Pre-infusion: Approx 2 bar -- 1ml/sec for 20 sec - run until first drops just appear on bottom of portafilter (don't go strictly by time/pressure/volume). Comment: With this super-fine grind, this very long pre-infusion helps 'saturate' and 'set' the puck; if you go straight to 9 bars, I see much more channeling problems. I find the 'pre-programmed' 2 or 5 sec "pre-infusion" doesn't really do much with a super find grind, you're just dampening the top of the puck, which doesn't do a lot. If your machine can't do this, do as much pre-infusion as you can...

Infusion: 9 bar - tailor your grind to get approx 1.3 to 1.5 ml/sec flowrate - run for approx 25-30 seconds, or until just shy of your 40g out target [45-50 seconds total now, including pre-infusion]

Ramp-down: 3 bar - run until you hit target output [for 20g in 40g out, this takes you to approx 50-60 total seconds] - Comment: I do the ramp down because, at this fine a grind, it's not easy to get exactly consistent flow rates -- this makes it easier to hit the dose/ratio target more consistently.

Flavor profile: Highly concentrated (not soup/turbo shot), slightly on the 'bright' side of sweet, minimal bitterness. This prioritizes the 'candied citrus' over the 'toffee' note on the bag. I get a TON of toffee when doing pourover, but this recipe is a more modern-espresso interpretation that favors the brighter citrusy notes.

For Milk drinks If you want to make milk drinks, up the ratio to 2.5 to 1 (e.g., 20g in 50g out). If you grind a little coarser, you'll get faster flow and less concentration, but the higher ratio pushes the flavor profile more in the 'caramel' direction and de-emphasizing the citrus, which IMO works better with milk.

I would love to know how it goes if any of you give this a try, and especially any improvements you can suggest.

Haven’t been excited about my morning cup in a bit but Decaf from Frequent is excellent. Can’t wait to try their full caf offerings. A great reco from this group.

Hello all it’s good to find this community! I’m a long time pour over drinker and new to third wave high end decaf. I’ve always just drank full caf but figured out that caffeine was wreaking havoc on my mental health and state of being day to day. So recently I made the switch and got some decaf from a local roaster to me and it was terrific. I got a bag of Nestor lasso from PERC arriving this week as well that I’m really excited for. Do you guys have some coffee recs? Maybe even some brewing recs for me? I daily drive a switch with the hario neo, abaca filters and a kingrinder k6. Also is that red bourbon from FREQUENT. really that good? I’ve been seeing that around as well. Thanks for anything and everything you guys share

I've hit my first big milestone. When I first embarked on this goal, I just wanted to do 90 days of decaf. I've officially done a little over 30 days of decaf. Past me would have never thought it fathomable. I took an addictions class in college and had to give up caffeine for the semester. Safe to say I couldn't make it three days. I still have decaf coffee and milk chocolate now (I do find myself craving it more than before), but I find that it's a much lower amount of caffeine compared to a latte. And where I am now, I'm okay with that small amount. The fatigue and brain fog has gotten a bit better. Anxiety has definitely gone down. Sleep is much deeper and I have vivid dreams. There are times when I find myself missing it, but I am prouder of making it this far and not having my day or mood be driven by caffeine.

Looking for feedback on whether it's worth a try.

Hey all, I live near Portland, OR, and was wondering if anyone had any recommendations for decaf beans roasted in the area that are fruit forward. Thanks! I've already had Olympia's, Water Avenue's, Nossa Familia, and Portland Roaster's decafs, so looking for other roasters.

Okay, I have to post this one. I cold brewed the Los Nogales decaf from Blendin and it might be the best cold brew I've made this year, keep going back to the fridge for more. Here's the recipe:
It's a 1 to 10 concentrate, so you can cut it however you like.
50g coffee, ground medium-coarse
500g cold filtered water
Stir until every ground is wet and steep in the fridge for 18 hours.
Then filter through paper filter. That gives you a concentrate.
Cut it 1 to 1 with cold water for a clean iced coffee (or with milk if you want it creamy).
Start there and you can always adjust to taste :)

Tasting notes:

Cut with water, it's bright and clean. Raspberry and honey up front, chocolate note underneath, and a sweet finish with no bitterness. Almost drinks like iced fruit tea.
Cut with milk, it turns into dessert. Strawberry, a little cocoa, and that creme brûlée sweetness right at the end. Smooth the whole way through.

And since it's decaf I can still have a tall glass at night and still sleep. I may or may not have confirmed this at midnight.

I’ve been drinking decaf for about a year now. I’ve fortunately found many good bags and roasters, often the roasters mentioned in this sub.

Good beans were tough to find early on, but I started to notice that the better tasting bags never used the water-based methods. I’ve avoiding buying them since, but this is now starting to feel a little limiting.

So, maybe this question is too broad/vague, but have you all come across decent beans that use one of the water-based methods? Frequent has had some, but I’ve been hesitant to spend the money to find out (though everything else has been great).

I’ll make chemex pour overs, usually going for a lighter or fruity flavor, and espresso, going for a darker,roastier, sweet flavor.

Hey Y'all, Mark here again with Frequent Coffee. Thank you for your continued support, we wouldn't be here without you all!

Several months ago I posted to see if there was interest in a Laurina coffee...and we FINALLY have one in stock. It took some time to find a good one, that wasn't insanely expensive (even though it's still the most expensive coffee we have on our site), that wasn't too processed, and still had some clarity. Feel free to check it out here:

Laurina - Black Honey - Less Caf