Project Whiskey Coffee commences

Project Whiskey Coffee commences with a wonderful barrel infused with whiskey/double IPA beer.

 

One month in and I'm already getting impatient...this better be good

One month in and I’m already getting impatient…this better be worth it!!!

Coffee liqueur showcased at a local event further excites me at the idea we can have something unique. This gentleman Jeff Taylor has been kind enough to try my coffees to use for his future liqueurs

Coffee liqueur showcased at a local event further excites me at the idea we can have something unique. This gentleman, Jeff Taylor has been kind enough to try my coffees to use for his future liqueurs.

Everybody seems to be waiting for this mystery concoction. We are in Month 4

Everybody seems to be waiting for this mystery concoction. We are in Month 4.

Ok, Month 5 is upon us and I go to Home Depot to purchase a jig saw and cut open a whole in the top. Gonna use this barrel as a displayer of smaller bottles of this coffee cold brewed. The smell is intense, rye whiskey, toasted caramel mixed with that familiar scent of unroasted coffee. We roast a small batch tomorrow AM...stay tuned.

Ok, Month 5 is upon us and I go to Home Depot to purchase a jig saw and cut open a whole in the top. Gonna use this barrel as a displayer of smaller bottles of this coffee cold brewed. The smell is intense, rye whiskey, toasted caramel mixed with that familiar scent of unroasted coffee. We roast a small batch tomorrow AM…stay tuned.

The beans have taken a pinkish hue due to the residue left in the barrel. A few pieces of the charred sides of the barrel have mixed in with the beans. Most will burn off in the roasting process leaving an additional smoky component to this Brazil Cerrado Mineiro Fazenda Santa Lucia. The theory is simple...green beans are extremely absorbant and with all the intense flavor left in this barrel that was used to make a whiskey/double IPA beer, the coffee will hopefully start as a coffee and finish like a whiskey. Sadly, without the alcohol. You can't have everything folks!!

The beans have taken a pinkish hue due to the residue left in the barrel. Charred sides of the barrel have mixed in with the beans. Most will burn off in the roasting process leaving an additional smoky component to this Brazil Cerrado Mineiro Fazenda Santa Lucia, on it’s own has an incredibly creamy, nutty flavor profile. The¬†theory is simple…green beans are extremely absorbent and with all the intense flavor left in this barrel which was used to make a whiskey/double IPA beer, the coffee will hopefully start as a coffee and finish like a whiskey. Sadly, without the alcohol. You can’t have everything folks!!

A slightly different start to the morning as I could not decide what I wanted to drink....so I had both. Today is the day we roast up some cray cray coffee!!!

A slightly different start to the morning as I could not decide what I wanted to drink….so I had both. Today is the day we roast up some cray cray coffee!!!

So, the coffee at this point is close to first crack...after that it'll be touch and go. I feel a light medium roast is a good way to go for this first batch

So, the coffee at this point is close to first crack…after that it’ll be touch and go. I feel a light medium roast is a good way to go for this first batch.

The batch is done and the sight and smell is incredible. Some customers are curious because of the familiar scents wafting through the roaster....

The batch is done and the sight and smell is incredible. Some customers are curious because of the familiar scents wafting through the roaster….they ask ” did you add some sort of brandy?” I smile. This is gonna be great.

This freshly roasted mystery coffee is done....now we cool it down and transport this precious cargo back to my house so I can start cupping this bad boy. Within 10 minutes of leaving it in the plastic bin, it smells like butterscotch and Soody later says it smells like Amaretto. I like that description better but both are very true. Stay tuned as we brew some coffee tomorrow.

This freshly roasted mystery coffee is done….now we cool it down and transport this precious cargo back to my house so I can start cupping this bad boy. Within 10 minutes of leaving it in the plastic bin, it smells like butterscotch and Soody later says it smells like Amaretto. I like that description better but both are very true. Stay tuned as we brew some coffee tomorrow.