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Not used for espresso myself but I reckon the sugar cane processed stuff would be worth a try.
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I like James' Gourmet's offering.
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Square Mile’s has changed a bit recently but always solid.
I think the wet puck might be due to the decaf process getting rid of all chaff, like a natural, which always seem to leave a really sticky puck.
Have you tried to dial out the bitterness? If you’re used to using a normal coffee, a decaf would probably need very different parameters. So the usuals for getting away from bitterness; coarser grind, shorter time, lower temp even. -
Hi TW
Try a coarser grind, firm tamp and shorter extraction with the YB.
We use it in the cafe and I find the Columbia is more prone to this than the previous Guatemala SWP.
Also find it's better with a full 19-20g in the basket for a 20-25s extraction which on paper might be on the acidic side but it tastes better around the shorter extraction and starts to get too smoky after 26s. YMMMV!
Yes the puck is slightly soggier than the caffeinated espresso but it still knocks out fine.
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@NotThamesWater
Who roasts a good decaf bean for espresso?
In use YellowBourbon at the moment, and the puck gets really soggy when I pull a shot, and they end up bitter.