Decaf's slow rise from afterthought to order
Launch library · evergreen read
For a long time, ordering decaf here meant accepting a noticeably lesser cup, an afterthought squeezed reluctantly through a machine mostly optimised for the real thing. That reputation has shifted considerably as more cafes invest properly in quality decaf beans. Older machines dedicated solely to decaf, once a rarity, are now considered a reasonable investment by plenty of serious cafes.
Baristas increasingly treat a decaf order with the same care as any other, recognising that plenty of regulars choose it for entirely practical reasons, sensitivity to caffeine or simply an evening habit, rather than any lack of genuine enjoyment of coffee. Staff increasingly ask clarifying questions about a decaf order with the same care they would apply to any other drink.
The change has been gradual rather than dramatic, but it reflects a broader local expectation that a coffee should be judged on flavour first, regardless of whether the person ordering it wants the caffeine that traditionally came attached. This shift reflects a broader, gradual local expectation that no order should ever be treated as a lesser priority.