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  • smoked coffee?

    we are currently building a smoke house for meats and sausages.. and the idea occurred to me, how would it be to smoke coffee beans?


  • #2
    Re: smoked coffee?

    my intuitive answer is "smoke em if you got em".

    You thinking post-roast? Like to give smokey flavour to something you couldnt roast too dark? Might give a new quality to lighter roasts, but then theres a pretty big variety in the type of smoke - maybe some work better than others... if youll have it all set up anyways, why not give it a shot?

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    • #3
      Re: smoked coffee?

      hmmmm, ya never know, worth a try i suppose, you could pioneer it!, charbucks would love it if you could vanilla and caramel smoke the beans!

      What sort of timber were you thinking of using?

      Let us know how ya go

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      • #4
        Re: smoked coffee?

        It is still possible to buy some commercial roasters that are wood fired

        have a bit of a read here http://www.home-barista.com/coffees/...ee-t13190.html

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        • #5
          Re: smoked coffee?

          Hey, I think its worth a try but only if you were to cold smoke em post roast.

          I dont think wood fired commercial roasters are used to introduce flavours into the coffee, though perhaps Im mistaken. The one and only Ive tried was certainly no great shakes.

          Of course, when you roast, you can develop smoky coffee flavours by minimising the airflow at certain stages.

          Good luck with it!

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          • #6
            Re: smoked coffee?

            Not saying it is a good thing either I am sure the degree of smoking will depend on timber and drum design and airflow path.

            SNIP from a wood fired roasters site "For over 1000 years, coffee was roasted with wood. Not until the last 100 years or so have other heat sources, such as natural gas, or electricity, been used. The artisan process of wood roasting allows the roastmaster to create profound effects on the final product, on the basis of which wood has been selected, as well as the time and temperature of the roast. The greatest effect comes from the wood smoke as it comes in direct contact with the coffee as it roasts, imparting subtle flavor characteristics not found in gas- or electric-roasted coffees. "

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            • #7
              Re: smoked coffee?

              Originally posted by 7176727D757F6A7A7D74130 link=1271338843/5#5 date=1271375146
              For over 1000 years, coffee was roasted with wood.
              They must be privy to some information most of us dont have, given that the history of coffee dates back 800 years.

              And of course it was roasted with wood. Gas and electricity were used exclusively back then for heating and lighting the great pyramids. ;D

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              • #8
                Re: smoked coffee?

                Be kind it was a US coffee roaster site ;D

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                • #9
                  Re: smoked coffee?

                  ok will give it a crack once the smoke house is finished..

                  post roast is best? i assume pre wouldnt really work..

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                  • #10
                    Re: smoked coffee?

                    Originally posted by 4B5E4F5A493B0 link=1271338843/8#8 date=1271390030
                    ok will give it a crack once the smoke house is finished..

                    post roast is best? i assume pre wouldnt really work..  
                    Do tell us how it went.

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                    • #11
                      Re: smoked coffee?

                      Originally posted by 2F282C232B213424232A4D0 link=1271338843/5#5 date=1271375146
                      Not saying it is a good thing either   I am sure the degree of smoking will depend on timber and drum design and airflow path.

                      SNIP from a wood fired roasters site  "For over 1000 years, coffee was roasted with wood. Not until the last 100 years or so have other heat sources, such as natural gas, or electricity, been used. The artisan process of wood roasting allows the roastmaster to create profound effects on the final product, on the basis of which wood has been selected, as well as the time and temperature of the roast. The greatest effect comes from the wood smoke as it comes in direct contact with the coffee as it roasts, imparting subtle flavor characteristics not found in gas- or electric-roasted coffees. "
                      Lol i just have to say this.

                      Got wood? ;D

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