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Thread: Green bean infusion

  1. #1
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    Wink Green bean infusion

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    Yesterday at work my boss told me she was interested in trying out aged coffee: coffee stored in old wine/whiskey barrels for a certain amount of time, so they take up certain flavors from the barrel. Apparently these "aged green beans" are quite expensive and my boss said she wanted to try out experimenting herself with a barrel and some beans.
    That same night I saw my friend, who is a winemaker, and we started talking about this subject. He's got plenty of oak barrels and is willing to lend us one for experimenting. We we're worried about beans getting moldy due to the high humidity in the barrels and decided to do some homework (googling).

    Today I thought "what the heck, I'll try something myself" and grabbed an empty glass jar, anout 200 grams of India Tiger Mountain green beans and 2 shots of Jack Daniels "Gentlemen Jack". I'm letting the beans soak up all the whiskey overnight and put them out for drying in the sun tomorrow, after which I intend to roast them and see if this "infusing" has a great deal of impact to the end-taste.

    I tried Googling on this subject but wasn't able to find much (mostly commercial ads/stories from roasters websites).
    I wonder how you fellow CS'rs think about this matter. Any input is appreciated.

    Cheers!

  2. #2
    Senior Member fatboy_1999's Avatar
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    Hope the infused alcohol doesn't make them just burn up real fast when you roast them.

    Personally it sounds like someone is trying to invent a process to fix a problem that doesn't exist.

    I think that I will stick with syrups to add to the coffee AFTER the coffee has been made if I really want an 'infused' flavour over and above the coffee taste.

    Good luck.

  3. #3
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    Quote Originally Posted by fatboy_1999 View Post
    Hope the infused alcohol doesn't make them just burn up real fast when you roast them.
    That's a bit of my concern too. But i hope with drying them first before roasting, the alcohol will have evaporated.

    Quote Originally Posted by fatboy_1999 View Post
    Personally it sounds like someone is trying to invent a process to fix a problem that doesn't exist.
    I hear you. I don't think it's a matter of "fixing a problem" though. I see it more as a gimmick.

  4. #4
    Senior Member matth3wh's Avatar
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    Quote Originally Posted by Ernieman View Post
    I see it more as a gimmick.
    looks like a gimmick
    sounds like a gimmick
    tastes like a gimmick

    I've seen beans with tasting notes of boozy fruit but this is taking things to the next level ;-)

  5. #5
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    Behmor Brazen - $249 - Free Freight
    Rum Raisins...
    Roasting went normal. Chaff turned out a bit darker than usual and started glowing/lighting. No very particular smell during roasting.
    Cooled down the beans, and wow, there it was. A smell of rum raisins. Grounded beans smelled (what do you expect...) even stronger and the cup was actually not bad. Rummy taste, sweet. Not necessarily something I'd choose in a bean, but certainly not hideously bad tasting.
    A gimmick, yes, but a nice one. Can add a little "value" to sell to the general public as a holiday present.



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