It will be stronger than a normal coffee, but it still won't have any caffeine.
There is a distinction between flavor and caffeine content. Decaffeinating does change the flavor but that doesn't mean you can't make it strong.
this post was submitted on 10 Jan 2024
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Decaf coffee (or tea) will still have more than zero caffeine. Allowable amounts vary between US and EU, but multiple repetitions of the process are needed to achieve either 97% or 99.9% caffeine free respectively.
A single pass through a decaffeination process can result in leaving up to 20% of the original caffeine content.
All the decaf coffee I've tried has less flavor than normal. The soaking process to decaffeinate it presumably also removes some of the flavorful compounds. If I use 3 shots decaf it ends up tasting close to as flavorful as using 2 shots of normal.
As strong as in what? Flavor or caffeine? I doubt three shots of decaf have as much caffeine. If you mean flavor, you know people like just the flavor of coffee right? That's why they're drinking decaf in the first place.
I’m convinced the “ugh, decaf, what’s the point?” people don’t actually like coffee lol.
I used to spout this when I was in my early 20's and had no fucking clue about the acute anxiety and palm-sweatiness of being 30 and over-caffeinated
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Most places serve coffee that tastes like warm milk with a hint of beige, by default.
Adding an extra shot is your best hope of it actually tasting like coffee, regardless of caffeine content.
What fucked me up was not figuring out that this all assumes it's going to be mixed with some "base", like milk or water instead of being drinken as just coffee.
I was thinking I'd lost it because I couldn't understand how having more coffee made it stronger lol.
this all assumes it's going to be mixed with some "base", like milk or water
As opposed to what? Dry crushed/ground coffee beans?
As opposed to drinking your coffee black
Black coffee is still mostly water. Also, if you add water to whatever you call black coffee, it’s still black coffee, because it’s mostly water.
Black coffee is still mostly water.
??
I'm sorry but do you not understand what I mean or are you being nitpicky or what is going on here? I've never ever heard anyone adding water into regular (drip, french press) coffee. You either drink you coffee black or you add milk/creamer into it.
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🎶 The best part of waking up....
Is chewing your Folger's like nuts. 🎶
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Doey it change the taste of the coffee? If I order a coffee with a shot of espresso it's because I like strong tasting coffee.
This is probably it.
Decaf has about 3% of the caffeine, and espresso tends to be stronger in flavor than a standard drip.
maximum of 0.3% in the EU
https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A01999L0004-20131118
It says max. 0.3% caffeine content in the coffee dry matter. Roasted Arabica beans have around 1.5% caffeine (although it may vary significantly), meaning that decaf may have as much caffein as 20% of regular coffee.
It's going to be weaker in caffeine content but still stronger tasting. This is ideal if you are trying to reduce daily caffeine intake or just like the taste of strong coffee.
Some people still need a kick of espresso but don't want/need 3 shots worth in a single drink.
Generally they're seeking a specific level of coffee flavor. My spouse does this and its specifically to balance the flavor ratios of the drink.
If the third shot is regular they're likely just managing caffeine intake while maintaining flavor. My spouse also does this.
I'm not a coffee drinker, but help me understand, What is a shot? caffeine? If so, wouldn't a decaf "with an extra shot" just be one shot? since originally it would have no caffeine, but they want to add one shot.
It’s a shot of espresso which is only about 2oz (60ml). A normal serving would be one or two shots.
I’m guessing people are ordering a latte or cappuccino or something similar which is milk and coffee. The extra shot will make the drink have a stronger coffee taste.
Edit: here’s more than you ever asked to know about espresso drinks lol:
A single shot of espresso is only around 20-25ml. A double shot is the most common amount you’ll get when ordering a drink at a coffee shop, and 60ml is on the high end of that. Here’s even more about this topic specifically: https://youtu.be/F4wrUP4c5P4
I don’t really understand either. Caffeine wise, I’d think decaf + a shot = 1 shot, not 3.
Seems like it's being used as a measurement of amount of coffee, not caffeine. Normal size is "two shots" and decaf (normal size, so "two shots") with extra shot (of more decaf) would be "three shots".
At least that's what I was thinking happened. Not sure how it would change the taste or anything. Maybe it is shots of coffee in milk or something?
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Caffeine is a colourless, odourless, flavourless alkaloid that is a component of espresso coffee.
If you could magically remove all caffeine without removing anything else, you wouldn't be able to taste the difference.
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A 'shot' is a portion in coffee speak, like a shot of vodka is a standard measurement. A flat white has two shots of espresso as standard, for example. Decaf espresso/coffee would be one or two shots of decaf coffee, still won't have any (well, much) caffeine, just makes the flavour stronger.
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Follow-up question - each portafilter is two shots right? So if you end up adding an third shot to a coffee, what do you do with the leftover fourth one?
(Or do you have a smaller, single shot portafilter?)
All of the bar espresso machines I've worked with have an extra "handle"(I'm not sure how it's called in english) that's half as deep and has a single spout, so yes there is a single shot one, at least for the ones in italy, i don't know if it's the same for the rest of the world
Portafilters for a single shot is pretty standard equipment, but it's also a bit controversial among the snobs. A lot of baristas will stick to making double shots and just throw the second one away if nobody orders an espresso while it's still fresh. In a moderately busy bar excess espresso shots are not really a problem.
… just throw the second one away if nobody orders an espresso while it's still fresh. In a moderately busy bar excess espresso shots are not really a problem.
I used to hang out at a coffeehouse (in high school, I'd go with friends or alone - just to sit and read/write/draw) and the proprietors would always make a fresh pair of espressos for the one shot that would go into the latte or americano, then offer me the leftover shot of espresso (when it wasn't very busy and it would have gone to waste). But yep, two shots were made, every time.
It sometimes pays to be a regular someplace 😸
Well good to know; in all honesty it feels a little weird to see espresso as a snob thing when here in italy you see it everywhere, i literally just came from bringing a couple of cups of it to a couple of my frends working in the constrution site next to my house; it's kinda nice to see this differences
The difference between Italy and the rest of the world in terms of espresso culture is night and day. If you want a decent espresso in most of Europe you have to go to some hipster obsessing over every tiny detail - if you go to a random bar they will give you an espresso shot the size of a glass of milk. I always go for a lungo in Italy, but most espressos I get in other countries still feel a bit ridiculous to me.
On the positive side, the obsessive hipsters might actually be on to something - there's a lot of potential for flavour in the espresso that is generally not explored in Italy. Italian beans tend to be very dark roasted, meaning that the brewing of the coffee is very forgiving but there is less potential for more exciting flavours. Then again, people who want a fruity cup of coffee are arguably better off sticking to other extraction methods.
And there's certainly quality differences in Italy as well! Though I feel like it often boils down to the basics such as keeping the machine clean and preventing soap taste.
Sometimes I wonder if customer demand creates the over-extracted espresso you often see.
But when you go somewhere with barristas that give a damn, they'll extract correctly, because they're confident enough to discuss it.
I've still had no luck persuading my mum that filling half a cup with overrun is not how it's supposed to taste.
But when I do a 36g shot, "it doesn't taste right".
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You mean the basket. The portafilter holds the basket and is inserted into the group head. They can be bottomless (naked) or have spouts.
On to baskets. You can buy single/double/triple shot sizes (typically 7/14/21 grams) but you can also buy 18/20/22/24/25g baskets. You’ll find most serious cafes use 18/20/22g baskets. Barista’s almost always love to chat so don’t be afraid to ask questions. Just be nice and they’ll tell you just about anything you want to know about pulling espresso shots.
I've seen some shops put aside the extra shot if they know another customer has ordered one and they can serve it before it sits around too long. Otherwise, you can dose the portafilter with less coffee for a single.
There are people who order on shot espresso + one shot decaf. Source: personal experience.
Does it cost the same? Could just be the "no ice" concept... No ice, more actual drink. Maybe they feel like they're getting more of what they're paying for with an extra shot added.
I never really saw no ice as a cost saving thing, just as a “my drink won’t taste like water in 5 minutes” thing.
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