Fascinating video! I use a Behmor and found that the Swiss Water processed decaf beans can race past 1st crack straight through to 2nd crack if you roast them like you would a regular coffee bean. I dry the decaf beans on P4 until about 30 s before the fan comes on. Then I back off to P3 for about 1 minute before going back to P5. This ensures you have a controlled rate of rise. I watch the "A" temperature carefully and back off on the heat (P4) once A reaches 320°F. I let the A temperature rise a little slower on P4 until it approaches 350, when I drop it to P3. I maintain the roast in the 355°F range for about 2 or minutes depending on how dark I want my roast.
Fantastic video! It's so interesting to see how the expansion is different between the two. It would be awesome to see a side-by-side with decafs that were processed using different methods. I'd love to see: 1) Solvent (methylene chloride), 2) Solvent (ethyl acetate), 3) Swiss water method, and if possible, 4) super critical C02. It would be really interesting to see how structural changes from these different processes affect expansion, color change, and oil seepage. Keep up the great work!
Fantastic video and narration, Tom! Wow, I just LOVE this! What a great idea to do this. I do find your newest SWP method, if I get it right, makes some very good tasting coffee. So happy that the earlier methods (banana skin oils, CO) are history. I will listen and watch this more than once. I learn more every time I watch. Thank you!
Thanks for this analysis. I roast Sweet Maria's decaf exclusively. My take-away from your video is that the decaf beans roast faster and due to the SWP process have less gas discharge. These decaf beans in the video are toward the espresso end of the spectrum -- very dark with some carbon taste -- not my preference. I never get oil in my decaf beans during roast because I don't let the process go that far.
Hi, I interpreted Swiss Water's decaffeination method differently than you. You said that they filter the caffeine with the GCE and then re-introduce the caffeine lean GCE back into the coffee beans with is like a sponge that absorbs back the soluble compounds. But, when I read it, I am thinking that first they use pure water to extract all the solubles and caffeine. Then they use their carbon filters to remove the caffeine. The end product is GCE water with coffee solubles and is caffeine lean. Then this GCE is used to soak new green coffee beans, and because this caffeine lean GCE already has all the solubles in the water, it doesn't extract the same solubles from the new green coffee, it only extracts the caffeine. In the same way that 0 TDS water extracts too much soluble from coffee beans, we add minerals to increase the TDS which only allows certain solubles to be extracted, my guess is that this is how Swiss water extracts only caffeine using their caffeine lean GCE.
This is great, the first video I pulled up the presenter burnt the batch to hell, the beans were 100% oil covered, highest setting on a behmor. It was helpful in a way, I guess.
I can't do caffeine anymore. Let's say the cup is half full. I don't like to change my process because I absolutely love the choices I have when roasting in the past. It's over... FUCK
I roasted my first batch of decaf last night and it had me a nervous wreck, hahaha. Even for all my preparation I think I blew it. Do decafs have a similar percentages of weight loss when roasted, compared to their caffeinated counterparts? The batch I roasted came in around 11% weight loss (125 grams in, 111 grams out) which seems low compared to 14-15% weight loss with most of my roasts. Is this normal? Thanks for this video and all you do!
That sounds pretty normal. Most folks get around 11-13% loss but every coffee is different. In the end, as long as it tastes good, you didn't blow it! Just pay more attention to the sounds and smells instead of color changes and you should be good.
@@SweetMariasCoffee I appreciate the reply. First crack was REALLY hard to hear (which I expected but didn't really grasp until I was in the moment) and not as steady as what I'm used to, so I ended up just sort of gauging it by time and some guesstimating. Guess I'll find out soon enough how it tastes and know what to expect next time. Thanks again!
Fascinating video! I use a Behmor and found that the Swiss Water processed decaf beans can race past 1st crack straight through to 2nd crack if you roast them like you would a regular coffee bean. I dry the decaf beans on P4 until about 30 s before the fan comes on. Then I back off to P3 for about 1 minute before going back to P5. This ensures you have a controlled rate of rise. I watch the "A" temperature carefully and back off on the heat (P4) once A reaches 320°F. I let the A temperature rise a little slower on P4 until it approaches 350, when I drop it to P3. I maintain the roast in the 355°F range for about 2 or minutes depending on how dark I want my roast.
Fantastic video! It's so interesting to see how the expansion is different between the two. It would be awesome to see a side-by-side with decafs that were processed using different methods. I'd love to see: 1) Solvent (methylene chloride), 2) Solvent (ethyl acetate), 3) Swiss water method, and if possible, 4) super critical C02. It would be really interesting to see how structural changes from these different processes affect expansion, color change, and oil seepage. Keep up the great work!
Fantastic video and narration, Tom! Wow, I just LOVE this! What a great idea to do this. I do find your newest SWP method, if I get it right, makes some very good tasting coffee. So happy that the earlier methods (banana skin oils, CO) are history. I will listen and watch this more than once. I learn more every time I watch. Thank you!
So educational. I greatly appreciate your work. Thank you for the good content
Thank you. I requested such a video and am ecstatic you took the time to produce it.
Thanks for this analysis. I roast Sweet Maria's decaf exclusively. My take-away from your video is that the decaf beans roast faster and due to the SWP process have less gas discharge. These decaf beans in the video are toward the espresso end of the spectrum -- very dark with some carbon taste -- not my preference. I never get oil in my decaf beans during roast because I don't let the process go that far.
Hi, I interpreted Swiss Water's decaffeination method differently than you. You said that they filter the caffeine with the GCE and then re-introduce the caffeine lean GCE back into the coffee beans with is like a sponge that absorbs back the soluble compounds.
But, when I read it, I am thinking that first they use pure water to extract all the solubles and caffeine. Then they use their carbon filters to remove the caffeine. The end product is GCE water with coffee solubles and is caffeine lean. Then this GCE is used to soak new green coffee beans, and because this caffeine lean GCE already has all the solubles in the water, it doesn't extract the same solubles from the new green coffee, it only extracts the caffeine.
In the same way that 0 TDS water extracts too much soluble from coffee beans, we add minerals to increase the TDS which only allows certain solubles to be extracted, my guess is that this is how Swiss water extracts only caffeine using their caffeine lean GCE.
This is great, the first video I pulled up the presenter burnt the batch to hell, the beans were 100% oil covered, highest setting on a behmor. It was helpful in a way, I guess.
I can't do caffeine anymore. Let's say the cup is half full. I don't like to change my process because I absolutely love the choices I have when roasting in the past. It's over... FUCK
I roasted my first batch of decaf last night and it had me a nervous wreck, hahaha. Even for all my preparation I think I blew it. Do decafs have a similar percentages of weight loss when roasted, compared to their caffeinated counterparts? The batch I roasted came in around 11% weight loss (125 grams in, 111 grams out) which seems low compared to 14-15% weight loss with most of my roasts. Is this normal? Thanks for this video and all you do!
That sounds pretty normal. Most folks get around 11-13% loss but every coffee is different. In the end, as long as it tastes good, you didn't blow it! Just pay more attention to the sounds and smells instead of color changes and you should be good.
@@SweetMariasCoffee I appreciate the reply. First crack was REALLY hard to hear (which I expected but didn't really grasp until I was in the moment) and not as steady as what I'm used to, so I ended up just sort of gauging it by time and some guesstimating. Guess I'll find out soon enough how it tastes and know what to expect next time. Thanks again!
I'm going to have to do this soon and I'm scared to death 😑
Don't be scared. Let us know if you have any questions. We are here to help.