I'm enjoying (really!) a Costa Rican Decaf as an Americano.  As I pulled
the shot I noticed lots of crema, then when I poured the hot water in
via the wand on the SM5K the cup developed a head on it that looked like
a well chilled beer.  I don't get this reaction from the high octane
version and wonder if it has something to do with the extraction
process. 
The taste quality of the decaf is very close to that of a regular Costa
Rican.  The flavors are distinct enough that I could identify it as CR
in a blind taste test I think. 
So THANKS AGAIN TOM!!!!  You're still my hero!
-- 
~John~ loving life in the slow lane