Have you come across this? While this technique has been around for a little while now, it is still considered new and experimental on the coffee scene.
That's right, we are talking barrel aged coffees. So what exactly is it? How do they do it? Should you be trying it? And is it here to last?
Let's dive in, answer these questions and I will give you my impressions of a few that I have tried and how I have been using them.
What is it? Well, as the name suggests, these types of coffees are aged in used barrels. Be that wine, rum, whiskey ect. Essentially the possibilities are endless to what could be used. The mission here is to age them so they take on some of the characteristics of the barrel it's self and the product that used to be kept in it. How do they do it?
The bean is processed as it would be if it wasn't being barrel aged (be that natural, washed, honey ect). The green beans are then placed into the barrels and closed up for a period of around 2-4 weeks, however some people have been known to leave them in there far longer, imparting a stronger more intense flavour. The pourous nature of the coffee bean then starts taking on the flavours of the barrel and it's previous contents.
What to expect?
The notes picked up are very dependent on the barrels used but as a general guide expect some of these:
Whisky Cask: oak, pine, caramel, whisky, smokey, straw, grains, vanilla, earthy, tobaccos.
Rum Cask: Caramelized sugars, cocoa, oak, dark rum, vanilla, clove, cinnamon.
Wine Cask: Fruit forward flavours, cherry, blackberry, blueberry, raspberry, stewed fruit, oak, cabernet, shiraz acidity, dark chocolate, date, spices.
Keep in mind there is no limit to the flavours you may find in these types of coffees. The combination of roast profile, processing method, variety of coffee, origin and what/how long it is aged in will create a unique flavour profile different to every coffee, however the above should give you some insight into what to expect from each method.
Is it right for you?
Now this question is really up to you, as we know tastes is definitely subjective, yet I will give some insight into the people I find, whom seem to enjoy these coffees (yes, I am one of those said people).
If you enjoy those classic flavours from whisky, runs or wine then you will most probably love these types of coffee. Every coffee you try is different, but most of the barrel aged coffees I've tried really have an alcoholic feel to them (almost like you have put a touch of whisky ect in the drink), if you like boozy feels, espresso Martini's and/or Irish coffee, you will love this. Also if you enjoy those woody, spice, vanilla and oak feels these will be right up your alley too. These coffees tend to be high on complexity and are more for the adventurous pallet then the simple one. My advice is if you need to add sugar to your coffee, this may not be the right stuff for you and is definitely more suited toward black coffee.
That being said, I don't think we should exclude anyones tastes and if you enjoy it like that, have at it.
Will this trend last? Only time will tell, but over the past 5 years I have seen more and more of these coffees entering the market and frankly I love that. In a world where we are constantly pushing the boundaries of coffee, and looking for new ways to enjoy our beverage, I think we will see more and more infusions with beans. In my mind this is only the tip of the iceberg, the possibilities are endless. How I am using barrel aged coffee? The way you choose to use this coffee may be dictated by the flavour profile, but also the roast profile of the coffee. For me, I like to try coffees with different methods regardless of their recommended profiles. For example I love running filter roasts as espresso. The fruit forward and pointed acidity is fantastic in some cases. This does take some technique and experimentation to get the best from the coffee. If this is something you are interested in, keep an eye out for my upcoming post on lighter roast coffee. I have been experimenting with a cafe/bar, I am working with currently and it has been really interesting pairing these unique coffees with coffee cocktails. We are currently playing with it in a proper Irish coffee cocktail.
For those that are interested in having a go at this (which I highly recommend). Ingredients - 60ml Irish whiskey, - 120ml freshly made long black using a whisky casked Colombian single origin double espresso, - 15ml of small batch coffee liquor, - 15ml brown sugar syrup - 10mm foam of chestnut liquor infused aerated cream or similar. Method - Warm a rocks glass with hot water. - Build in rum, sugar syrup, coffee liquor and coffee and stir. - Float cream on top to around 10mm thickness or just over. - Touch up with small flame torch to even out cream.
All credit to the alcohol side of this recipe goes to the very talented Lucas from Glass Half Full Bartending. Let me say this man knows his stuff, if you are into a good cocktail and also whiskey, check out his Instagram page @ghfbartending for some very cool cocktails.
I have also brewed some as cold emersion brew and are playing with it as an element of a cold brew old fashioned.
In an aerocano and espresso martini style crossover drink. Also a classic espresso martini, let's be honest the possibilities for cocktails are endless and I love that.
It's uses are far greater than just cocktails though. Try brewing whiskey casked coffee cold brew style, bringing out chocolates as well as oak, vanilla and spice that creates a beautiful soft flavour profile with low acidity and bitterness.
Espresso is truly unique with these coffees and picks up a really intense flavour from the barrel aging, I love serving this as a dessert coffee. Try using this in a tiramisu, if you are a lover of this dessert like I am. I have come across many filter roast versions and it creates a very unique and complex flavour profile that I think all coffee lovers need to try. My favourite for filter is wine cask as those flavours pair so well with a natural coffee and really elevates a pour over to the next level.
Below is a picture of a rum barrel aged Colombian coffee that I have been brewing as flash brew. This highlights the citrus acidity naturally found in this Colombian coffee, layered with notes of vanilla, spice and rum, I serve this with a wedge of orange, and it has a balance of citrus fruit flavours with the boozy depth of rum on the nose and finish in the mouth.
My impressions & conclusion For me the answer to coffees like this is use your imagination. These are experimental coffees, the best thing you can do with them is have fun and maybe discover a new drink, that we will all be talking about one day.
Personally I love that people are trying new things with green beans. As a roaster and barista, giving me a chance to experiment and discover new flavours is exactly what the industry needs to keep advancing. Like I always say, having rules and guides in coffee are important, however it is just as important that we break these rules sometimes too. If we get too caged in by the rules, we will never discover anything new, and modern coffee will stop advancing. That is something I never want to see. Stay caffinated, have fun with it and I hope you enjoyed the read. Lars xx
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