and another thing about decafs

I know that I’ve been really pushing the DCF’s lately. I really am not just trying to drum up sales as they have been moving pretty respectably. It’s just that the possibilities… they can be a definite game changer. On the average DCF’s make up roughly 20% of a lot of cafes’ sales (a little less, a little more in some cases), and I personally know of no one who is not serving a DCF though there probably is somebody. There are surely some decent and nice DCF’s to be had out there, but I really don’t think that anyone would say that they were spectacular. Water Method DCF’s are pretty expensive across the board as it is. If you are already going to be spending top dollar for a DCF, why not pay a little more for a top notch DCF. At least let me make the case for your DCF Espresso.

I’ve recently been playing around with some blends for DCF Espresso, the most successful of which has been:

2/3 Brazil Joao de Campos WP Decaf


1/3 Ethiopia FTO Shoye Sidamo WP Decaf

The shot is incredibly sweet, with a syrupy body and long but neat fruited finish. I know it smacks of hyperbole, but I really did see someone’s eyes pop right out of their skull (okay, but they got really really wide) when they tasted a shot of this blend. The capp was also spot on, definitely holds up in milk. I also tried the inverse of this blend, but the coffees were a little young out of the roaster still (2 days). The inverse blend was pretty salty, but you could see where after a few more days of rest a potent strawberry note would dominate. Just think of if your DCF Espresso drinks were truly at a level of your regulars. Your DCF customer base would be bowled over and with some word of mouth and even some clever promotion (I’m thinking puppet show in the town square, or as a guest on your local shock-jock’s drive-time radio show) You would be the Lebron James of the DCF scene. Anyways, it is an amazing shot, DCF or no. Check it check it out.

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