Decaffeinated Coffee has been always looked at like the black sheep of the coffee industry. Perhaps not as much as Robusta, but it’s not exactly loved like those juicy beans of caffeinated dreams.
I was there too. I used to be that kind of barista going “Decaf, uh? Ew.” Well, let me tell you something. I was wrong.
Let me tell you a story. Around November 2019 I had some health checks I was told that caffeine was not an option for quite a while anymore. I remember looking at the doctor like he had just told me the biggest heresy I could have heard. I was a full time AST at the time, so when we talk about not drinking coffee, well that was a problem.
Anyway, long story short I left my then job, went to become a Manager and slowly reintroduced those delicious caffeinated beans back into my system. Fast forward to not long ago again, I had to cut out coffee again. So the sensible thing to do this time, to not miss out on a tasty cup of joe, was to put my bad judgment aside and try out decaf again.
I can tell you that I am not regretting it.
Decaffeinated Coffee can be tasty.
There are loads of roasters out there, that make sure that their coffee gets decaffeinated in a proper way. They make sure that their coffee is acid free and have multiple QC Controls before the coffees are released.
In the past few months I had some banging coffees. And they weren’t all fully caffeinated.
The industry, in my opinion, should help normalise decaf coffee for the rest of us. And who better than us baristas, trainers to spread the world?
I am not saying normalise the “half-caf” orders, I still think that makes no sense (sorry). But we need to stop stigmatising it and celebrate the fact that others can enjoy coffee without having the same buzz as us.