There's a decaf coffee example in the upcoming book where I made a note of something to keep in mind if I needed to use the coffee as French Roast. Well, I'm out of the coffee I was using for decaf FR now so I went back to that section of the book, decided on a profile change that I thought would improve the results I was getting, tried it out, and now I'm tasting that and the profile change had exactly the effect I was hoping it would. Now I need to rework a couple blends.
I'm thinking that it would be nice to have some videos coming out after the book is released that can be used as educational marketing materials and this gives me an excuse to talk more about decafs. A lot of the conventional wisdom around roasting decafs is outdated now that better coffees are getting decaffeinated and in light of ongoing process improvements, so what I did will look weird to a lot of people who haven't recently verified that their methods still apply.
