I never order decaf coffee from Tom because we don't drink it, but I  
have a crowd of guests coming soon, many of whom are decaf-only  
people.  Any recommendations for favorites on the currently available  
list that have a wide appeal?  I'd like to be able to brew it, as  
well as pull shots to make lattes and cappucinos.  Thanks!
Alison

Alison,
Look in the archive for Sept (last month) under the subject "top 
decafs". You even get a recommendation from Tom.
Chad
On Tue, 10 Oct 2006 5:42pm, Alison Pfeffer wrote:
<Snip>

I am enjoying a wonderful Guat Santa Elena Decaf made in a moka pot with 
one day rest. Oh yum. I don't know how it is for milky espresso drinks.
vicki
Alison Pfeffer wrote:
<Snip>

Assuming the decaf Guat is close in character to a regular Guat it should
cut through the milk in caps just fine. Couple of keys are not roasting too
dark to preserve varietal character (City+ to Light Full City) and pulling
the shot at a higher temp to accentuate the Guats acidity which will shine
through the milk, likely 204 to 206f range. At least that's how I'd do it,
YMMV.
Kona Konnaisseur miKe mcKoffee
URL to Rosto mods, FrankenFormer, some recipes etc:http://mdmint.home.comcast.net/coffee/Rosto_mod.htmUltimately the quest for Koffee Nirvana is a solitary path. To know I must
first not know. And in knowing know I know not. Each Personal enlightenment
found exploring the many divergent foot steps of Those who have gone before.
<Snip>

I suspect these beans are too dark.
Even though I didn't hear even a snap of second crack when I pulled the 
roast, the beans look much darker today then they did initially. I even 
have some oil--not a lot, but I really thought I wouldn't have any at 
all. As I said, I didn't hear any second crack noises at all, and I 
didn't have the smoke I usually get at the verge of second either.
I have no idea if this is just how some decafs roast, or if I fell 
asleep at the roaster and just missed the things I usually look for.
vicki
miKe mcKoffee wrote:
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African Highlands, Komodo Blend, Sulawesi Toraja, Nicaragua  
Matagalpa, Guatemala Huehuetenango, Ethiopia Sidamo--all are great  
decafs for brewing; and Donkey blend for shots.
On Oct 10, 2006, at 7:30 PM, Alison Pfeffer wrote:
<Snip>
Sandy
www.sandyandina.com
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African Highlands, Komodo Blend, =
Sulawesi Toraja, Nicaragua Matagalpa, Guatemala Huehuetenango, Ethiopia =
Sidamo--all are great decafs for brewing; and Donkey blend for =
shots.
On Oct 10, 2006, at 7:30 PM, Alison Pfeffer =
wrote:
I never order decaf coffee from =
Tom because we don't drink it, but I have a crowd of guests coming soon, =
many of whom are decaf-only people. =
 Any recommendations for favorites on the currently available =
list that have a wide appeal?  =
I'd like to be able to brew it, as well as pull shots to make =
lattes and cappucinos.  =
Thanks!
Alison
homeroast mailing listhttp://li=sts.sweetmarias.com/mailman/listinfo/homeroastTo change your personal list settings (digest =
options, vacations, unsvbscribes) go to http://=sweetmarias.com/maillistinfo.html#personalsettings =
  
=
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On 10/10/06, Vicki Smith  wrote:
<Snip>
I believe it was our host who answered a similar question a few months
back.  Decafs will show oil at lower roast levels and sooner after
roasting than regular coffees because of the decaf processing.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)

On 10/10/06, Alison Pfeffer  wrote:
<Snip>
In the currently available decafs, I only have experience with African
Highlands. It is VERY good. I am sure the others are also good, it is
just that AH Decaf was the first decaf we ever tried and we like it a
lot. Most regular coffee drinkers will not be able to tell that it is
a decaf. (This is undoubtedly true of many if not all of the others.)
I only have experience brewing as drip, Aeropress and french press and
AH Decaf is fine for all those.
Also - Decafs usually roast a little faster than regular coffee -
typically about 85% of the total roast time required.
Safe Journeys and Sweet Music
Justin Marquez (CYPRESS, TX)