Nakoda13
New member
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
Sent from my iPhone using Tapatalk
Whiskey barrel coffee
- Thread starter Nakoda13
- Start date
coffee771
New member
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:
Musicphan
Well-known member
Green coffee... usually they let it sit for about a month and rotating regularly.
Nakoda13
New member
- Thread starter
- #4
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!!
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!!
Seb
Member
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 
Seb
Member
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.
Nakoda13
New member
- Thread starter
- #9
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
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
Seb
Member
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: [email protected]
Séb
Nakoda13
New member
- Thread starter
- #11
Sad news about Okanagan
Just send me an email instead of a PM, easier for me: [email protected]
Séb
That's funny mine too, doesn't take long in those small barrels!!
Will do
Musicphan...What does this do to the drum...wouldn't it leave a residual of whiskey flavor on future batches? How much alcohol is actually absorbed into the coffee? If there is a fair amount of alcohol it would ignite when dropping coffee over 400 degrees..I have sold my fair amount of "flavored" coffee over the years...I always add the flavor after I roast. Just curious how this worked.
Musicphan
Well-known member
Topher - I have actually never done it... I did extensive research on the process and decided my biz volume couldn't justify the barrel expense. From my understanding is that there is no residual flavoring in the barrel. Its simply a tiny bit of flavoring the green picked up pre-roast. From what i tasted, its a very nuanced flavor addition. The one I enjoyed the most was from a wine barrel vs. spirit barrel. There are a bunch of people out there doing some type of barrel aging of green. Check out Dark Matters in Chicago... they are doing some interesting barrel aging.
Thanks Musicphan...I will definitely will check it out. I have something coming soon that is pretty crazy...actually a lot of new crazy stuff in the near future...I will post on it when we release it.
Similar threads
