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  • Adding nuts to greens to infuse flavour

    I was talking about nutty flavour profiles with a colleague today and he casually asked if you could add almonds or hazelnuts to beans to bring out a nutty flavour.

    I've never heard of this before, but surely it would have some effect? (Not necessarily good of course)

    Perhaps pop some roasted hazelnuts in a bag of greens for a week before roasting? Or, pop some raw nuts in the roaster alongside the greens?

  • #2
    I'd be a bit skeptical about how much flavour would carry over and survive through the roasting process...

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    • #3
      Originally posted by Jonathon View Post
      ..., or pop some raw nuts in the roaster alongside the greens?
      Or just add some to "blend" before you grind ?
      "Flavoured" coffee ,..( chile, choc, cinnamon, spices, etc)... are not uncommon ...made by adding the extras to the PF just before before the brew.
      Adding "pre ground" flavorings to the PF keeps the grinder free of mixed tastes.

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      • #4
        Originally posted by Jonathon View Post
        I was talking about nutty flavour profiles with a colleague today and he casually asked if you could add almonds or hazelnuts to beans to bring out a nutty flavour.

        I've never heard of this before, but surely it would have some effect? (Not necessarily good of course)

        Perhaps pop some roasted hazelnuts in a bag of greens for a week before roasting? Or, pop some raw nuts in the roaster alongside the greens?
        May as well throw a bar of chocolate in the roaster while you're at it

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        • #5
          I've bought "flavoured" beans before... smells great, but no taste....

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          • #6
            Originally posted by blend52 View Post
            Or just add some to "blend" before you grind ?
            or maybe not http://coffeesnobs.com.au/general-co...ut-coffee.html

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            • #7
              Originally posted by blend52 View Post
              "Flavoured" coffee ,..( chile, choc, cinnamon, spices, etc)... are not uncommon ...made by adding the extras to the PF just before before the brew.
              I've had to fix the results of someone experimenting trying to make a liqueur coffee....by pouring the booze into the bean hopper then running the grinder (Compak K6). Turned all the grounds into mud, which set like concrete in the grind chamber. Took a big hammer and an hour of swearing just to dismantle it so I could clean out all the congealed crap.

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              • #8
                Just to throw it out there, volatile scents aren't the same as flavours. It might work, but I very much doubt it will come across at all as a nutty taste.

                For funzies, I once left a vanilla bean in a bag of coffee beans for a week while they rested. Tasted beyond awful, despite that they smelled delicious. Ever trying eating flavoured chapstick? Same deal. Smells great, tastes... not so (allegedly) :P

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                • #9
                  Originally posted by Dragunov21 View Post
                  Just to throw it out there, volatile scents aren't the same as flavours. It might work, but I very much doubt it will come across at all as a nutty taste.

                  For funzies, I once left a vanilla bean in a bag of coffee beans for a week while they rested. Tasted beyond awful, despite that they smelled delicious. Ever trying eating flavoured chapstick? Same deal. Smells great, tastes... not so (allegedly) :P
                  Ok so it tasted bad, but clearly worked in that it infused the flavor in to the beans. What if you did this with something that complements the flavour of the coffee.

                  Not saying I know what that would be, and unfortunately I've barely got the time to do 1-2 plain roasts per week, so experimenting will have to wait.

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                  • #10
                    I don't think that the flavour compounds you'd find complimentary are something that can be absorbed through the air is all.

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                    • #11
                      Here we go again!!

                      If you really want flavoured coffee, buy some good liqueur and put a small dash in the cup. Much better than any alternative. Next best (on the way down) is one of the coffee flavour syrups.

                      There are a few threads here on this topic already. A search should show you some of the favourite combinations.

                      Greg

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                      • #12
                        I've found a thin slice of banana, (approx 2mm thick) placed on top of the puck after tamping make an interesting taste change, just lock the PF in as normal, the banana will squish nicely into the shower screen and release all of it's it's flavour during extraction.

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                        • #13
                          Well, I've found a more humane way to make Kopi Luwak, pretty much along the lines of Yelta's idea, with the help of a domestic cat.

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                          • #14
                            I have brought beans to the start of 2C, then dumped them into a hot frypan which had some cognac in the bottom, and rapidly stirfried them for another 15-30 seconds of 2C, then cooled rapidly with a fan. My father liked them but I never actually tried any.

                            This would take a lot of experimenting, but with some large nuts could you add them to a small roast in a coretto and then pick them out afterwards?

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                            • #15
                              Originally posted by barry o'speedwagon View Post
                              well, i've found a more humane way to make kopi luwak, pretty much along the lines of yelta's idea, with the help of a domestic cat.
                              bahahahhaa

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