Short step by step on how to prepare a new oak barrel with liquor in order to make whiskey aged coffee. Note: I do not show how to roast the coffee in this video. This shows the process of aging the coffee in preparation for roasting barrel-aged coffee. I would suggest roasting light to medium to get the most flavor. I have done a few dark roast with my barrel-aged batches. It does taste good as well and smells even better. Yet I find that a city of full city roast taste the best (longer lasting flavor)
A more expensive approach to barrel-aged coffee is to purchase an already dried out whiskey barrel. There is very little work to do for this method. All you do is pour the green coffee beans into a new aged whiskey barrel (half full max). Then you turn or shake the barrel each day for 3 weeks minimum. You can then roast in small batches. If it is a home roast, I'd stick to 1/2 to 3/4lb batches at a time. Leave the green beans in the barrel until you roast them. I think you'll get more flavor when they sit there longer 5-7 weeks but not much more.
Any questions, let me know. (By the way: this is a hobby for me. I don't sell coffee to the public)
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