barrel aged... coffee?:eh:

[WooTeck]

http://www.deathwishcoffee.com/products ... ffee-beans" onclick="window.open(this.href);return false;" rel="nofollow

[ranger_ric]

OK Now I have heard of everything,
However if you brew me a cup I will try it...

[bearriver]

Big Bad Baptist is an imperial stout with generous amounts of coffee, aged in oak barrels. It's a top notch brew. Barrel aged coffee sounds very promising.

However, I don't get how this works. Putting dry whole beans into a barrel doesn't seem like an effective way to extract flavor into the beans. I'm going to go put two bourbon barrel sticks into a mason jar with some coffee beans right now. Sticks are cut to T-pee's specs. They say it takes 45 days. We'll see...

[jedneck]

Big Bad Baptist is an imperial stout with generous amounts of coffee, aged in oak barrels. It's a top notch brew. Barrel aged coffee sounds very promising.

However, I don't get how this works. Putting dry whole beans into a barrel doesn't seem like an effective way to extract flavor into the beans. I'm going to go put two bourbon barrel sticks into a mason jar with some coffee beans right now. Sticks are cut to T-pee's specs. They say it takes 45 days. We'll see...

I bet the sticks will pick up some flavour from the coffee though. I might have to try this then use them to age a rum. If I get time to do it.

[bearriver]

Indeed, they probably will.

I got the perfect ferment working off right now to try it on. It's got heaps of dark roasted coffee, cocoa, molasses, caraway, and chocolate rye. The still room is smelling lovely.

[WooTeck]

I was thinking whisky barrel aged coffee then use the barrel for an imperial stout.

Good idea with the mason jar bear. May give it a go when I move in to the new place come May

[Bagasso]

However, I don't get how this works. Putting dry whole beans into a barrel doesn't seem like an effective way to extract flavor into the beans.

The way I understood it, they place the beans into the barrel with liquor then roast the liquor out of the beans.

After aging our green coffee beans in freshly poured oak barrels we were able to draw out much of the spirits flavor and through a slow roasting process, those unique liquor flavors remained.

Might be a good idea to condense whatever is comming off. They might be loosing a chance to double their product line.

[WooTeck]

However, I don't get how this works. Putting dry whole beans into a barrel doesn't seem like an effective way to extract flavor into the beans.

The way I understood it, they place the beans into the barrel with liquor then roast the liquor out of the beans.

After aging our green coffee beans in freshly poured oak barrels we were able to draw out much of the spirits flavor and through a slow roasting process, those unique liquor flavors remained.

Might be a good idea to condense whatever is comming off. They might be loosing a chance to double their product line.

ahh that kinda makes sense. all though i dont think they get soaked in liquor but the un dryied beens brimming with mosture as the dry out in the barrel should take in juce and flavours from the "freshly poured oak barrels".

id guess that a light slow roast simmilar to the way you make crystal grain will alow the beens to hold on to the floavour while drying it out. or not.

ether way im not tempted to get a bag and have a taste.

[Bagasso]

ahh that kinda makes sense. all though i dont think they get soaked in liquor but the un dryied beens brimming with mosture as the dry out in the barrel should take in juce and flavours from the "freshly poured oak barrels".

Green coffee beans are actually dry. 12% moisture content from what I googled so, about the same as regular beans, lentils or garbanzos.

They are called green because they actually have a green tinge before they are roasted but they don't have much moisture.

[WooTeck]

Interesting then I'm back the wonder of how the flavours get in there

[Bagasso]

Interesting then I'm back the wonder of how the flavours get in there

Here you go:
http://www.deathwishcoffee.com/blogs/ne ... ffee-aging