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  1. #1
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    Whiskey barrel coffee

    Wondering if anyone tried this coffee before, and do they put the beans in the barrels roasted or green?


    Sent from my iPhone using Tapatalk

  2. #2
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    I have not tried it, although after reading about it I want to. From what I understand, I think that they but the green coffee beans into the whiskey barrels. The beans are left to age and soak up the whiskey flavor that is left behind on the barrel wood.
    Last edited by coffee771; 12-30-2016 at 11:14 AM.

  3. #3
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    Green coffee... usually they let it sit for about a month and rotating regularly.

  4. #4
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    Great, the next question is the hole on my barrel is like a 2" hole, curious if they cut it out bigger to get beans out or they just fall out after, I will start a pic blog of it and see what happens.

    The barrel I have is a 23l barrel used for port, then rye whiskey was added. It smells fabulous.

    So here goes will post pics soon!!

  5. #5
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  6. #6
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    Here's 2 barrels used from rye whiskey and port! I put 10 lbs of Guatemalan huehuetanango and 10 lbs Costa Rica Tarrazzu in the other, the barrels smell great let's see what happens in a month!

  7. #7
    Seb
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    Since i'm a commercial winemaker i know Okanagan Barrel Works, i have some oak fermenter actually from them. I am also a small coffee roaster so i have some neutral alcohol aging since a year in a small 20L oak barrel and will very soon rack it to an other barrel for the same purpose and will put some green coffee in it just like you. I will try first for just 2 weeks and the next batch probably 1 month. My guess is that the first batch will absorb a lot of flavors so take care not to overexposed the beans. I may try first with a Brazilian or Guatamalan but later i want to try a Monsooned Malabar that is quite powerful already to see the effect. I'd like to bring to market a coffee that is exposed to oak "seasonning". I have access to a lot of barrels if needed

  8. #8
    Seb
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    Oh, BTW you can drill a bigger hole if needed. Just be sure you have a larger diameter silicon bung to seal it back again. In larger volume like a 220L barrel i would probably just put the barrel upside and open one head to fill and empty it.

  9. #9
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    Okanagan are out of business lady I heard, no one was buying his barrels he was only fixing everyone elses.
    Love it, people love my Monsoon malabar as well, I just wanted to try these two first, my barrels are very aromatic but they have been empty for a month prior, I didn't want them wet for the beans, I would like to chat more about this with you as well. Maybe pm you or something

  10. #10
    Seb
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    Quote Originally Posted by Nakoda13 View Post
    Okanagan are out of business lady I heard, no one was buying his barrels he was only fixing everyone elses.
    Love it, people love my Monsoon malabar as well, I just wanted to try these two first, my barrels are very aromatic but they have been empty for a month prior, I didn't want them wet for the beans, I would like to chat more about this with you as well. Maybe pm you or something
    Sad news about Okanagan We bough our one tons oak fermenter from them two years ago, they where nice to deal with. My barrel is drying since yesterday. The alcohol was smelling fantastic but taste awful with way too much tannin!!

    Just send me an email instead of a PM, easier for me: info@lecafecrema.com

    Séb

 

 
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