Choosing a decaf for espresso

Not every decaf plays nicely under pressure. Here’s what to look for.

Roast level

Aim for medium to medium-dark. Very light roasts can taste sour and thin as espresso — especially when they’re decaf.

Origin

Brazilian, Guatemalan and Honduran decafs tend to be reliably chocolatey and easy to work with. Kenyan and Ethiopian decafs can be lovely but are pickier.

Decaffeination method

CO2 and sugar cane methods often keep more body, which helps an espresso feel substantial. Swiss Water works well too — just don’t expect a big, syrupy shot from every bag.

A quick starter rule

If in doubt: medium roast, Brazilian, CO2 or sugar cane process. That combination is very hard to make taste bad.