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?
I usually only do it with a leftover bag, but it can give really good results. I’ve also ruined quite a bit of espresso shots this way, so it doesn’t always work out.
This can also be nice for people who want to cut back on caffeine, but not completely. Just mix decaf beans with regular beans.
Okay, can I hijack this thread to ask the question from some fellow coffee enthusiasts: Do decaf beans actually tend to suck? I would be interested in a decaf or half-caff blend but curious what the connoisseurs think… and sorry no I haven’t searched for a post on this in the community so feel free to downvote the crap out of me / take mercy on me and link one of it exists…
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.
I’ve had some very nice decafs but they’re definitely trickier to nail down.
I’ve found that the best decafs were decaffeinated using the Swiss water process, so I’d look out for that. I’d also keep in mind that decaf beans are more brittle, so dialing in the grind size can be a tad more fickle.
Decaf beans are harder to roast well (IMO) so it tends to be that the mass distributed ones won’t be great since they’re in less demand. You can find small locals that do decaf runs sometimes, or order green beans and do it yourself. Remember, darker means less caffeine, so if you’re pulling medium roast beans and have no good decaf source, try something dark that you can tolerate and see whether it helps
This is what blends are. I often will add a touch of medium roast to a dark roast to dial back some of the harshness, or add a South American medium roast to an African single origin to round out the acidity
We do this in my house with the last bit of each bag and refer to it as “Frankenbeans.”
I definitely do this sometimes for my morning pour over. If I have a boring dark roast, or a single origin that doesn’t have a ton of depth, I’ll substitute 10g of a light roast to brighten up the flavor profile. Some combos turn out to be amazing, though I usually still prefer a good quality single origin bean.
I don’t do it but I’m not opposed to it personally as long as the beans are within reasonably close roast levels.
I don’t understand how you can get good extraction with mixed beans of highly varied roast level; but if you can and enjoy the result then hell yeah; good on ya! Good coffee is life!
