decafs are weird because i feel like they have fewer soluble compounds. Where with normal espresso the pressure usually drops and the flow increases as stuff gets washed out of the puck, with decaf pressure and flow always remains fairly constant throughout all of the extraction. But also, it has less CO2 bound so there isn’t much pressure buildup in the first place. So decaf extraction always starts out faster but does not accelerate.

Overall i find it doesn’t really matter. I’ll do the mostly the same as with other espresso, the extraction will behave wildly different but it’s still gonna be delicious. I might grind finer or go for a soup shot sometimes though