Brewing adjustments for decaf
How to adjust brewing parameters for decaffeinated coffee to account for its unique physical and chemical properties.
- Coffee Basics Nerds
- 1 min read
Article 9 of 12 in Decaffeination & Soluble Coffee/
Why Decaf Brews Differently
- Decaffeination alters bean cell structure and moisture content.
- Beans are often more brittle, roast faster, and degas less.
- Result: Decaf can taste flat, bitter, or thin if brewed like regular coffee.
Key Brewing Adjustments
1. Grind Size
- Decaf often benefits from slightly coarser grind.
- Prevents over-extraction from more soluble, fragile beans.
2. Dose & Ratio
- Some brewers increase dose slightly (by 0.5–1 g per cup) to enhance body.
- Maintain standard brew ratios (e.g., 1:15–1:17) but adjust to taste.
3. Water Temperature
- Use slightly cooler water (90–93 °C / 194–199 °F) to avoid extracting bitter notes.
- Especially helpful with darker-roasted decafs.
4. Brew Method
- Immersion methods (French press, AeroPress) often bring better body and sweetness.
- Pour-over methods can highlight clarity but risk thinness.
5. Espresso Adjustments
- Use longer preinfusion to saturate puck fully.
- Lower pressure profiles (7–8 bar) can reduce harshness.
- Consider slightly higher brew ratios (1:2.2–1:2.5) for balance.
Sensory Tips
- Expect less aromatic brightness; focus on sweetness, chocolate, nutty depth.
- Specialty decafs (Swiss Water, CO₂, sugarcane) retain more origin character—highlight with careful brewing.
Summary
Decaf coffee requires brewing adjustments due to structural changes from decaffeination. Coarser grind, lower temperature, careful dosing, and immersion-friendly methods help unlock sweetness and body while avoiding bitterness or thinness.