Maturing Coffee in old alcohol barrels

The age-old dilemma "Coffee or Drink" goes to another level.

The relationship between coffee and alcohol is very old, and has always been harmonious! There are many alcoholic beverages that go well with coffee, both hot and iced. Hot coffees with alcohol, such as Irish Coffee or "Pharisee's Coffee" have tens of years of history and are considered traditional recipes for some countries. On the other hand, Coffee Cocktails were a trend born in the last 20-30 years, combining iced coffees with lighter, summer drinks. Even in this area there are now classics, such as the Espresso Martini, while the caffeinated variations of famous cocktails (with the addition of espresso or more often, Cold Brew) are truly innumerable.

But what happens when the alcohol does not enter our glass thanks to the ingenuity of the barman or barista, but thanks to the patience and art of the coffee maker?

Alcohol – Infused Coffee: creating special and delicatessen blends

When we talk about alcohol-infused coffee, we mean coffee that has matured in old barrels that contained alcohol, absorbing the aromas and character of the barrel. As raw, green coffee does not come into direct contact with alcohol, it cannot be characterized as alcoholic, but it absorbs all its aromas and flavors that were never housed in the barrel, which even combine - or "contrary" - with the organoleptics. components of the coffee itself.

It is a fairly time-consuming process, as it requires several months to be done effectively, while at the same time it is also demanding, as it requires special equipment, know-how and experience, while there is always the risk of something going wrong or the results being unpredictable. Most producers who deal with this type of processing usually use single origin coffee, for a clearer flavor profile and easier control. The casks usually used are whiskey or rum casks, not excluding more sophisticated options such as gin or sweet wine.

The result is a completely different coffee, with a distinct taste and a very complex flavor profile, dominated, of course, by the notes of the alcoholic beverage and the aromas of the barrel. We may see such coffees available on the market as single origin, specialty options, or as components of a blend, which tames their intense character a bit.

Can we create our own alcohol infused coffee at home?

As easy as it may seem, creating an alcohol infused coffee is not simple. To begin with, our main obstacle is that the coffee is matured with green, unroasted beans, and not with roasted ones, which we usually have at our disposal. But even if we assume that we have raw green coffee (and the possibility to roast it), the ripening process is difficult to do at home. The beans are not matured in alcohol, but in the majority of cases in empty barrels that previously contained alcohol. Even if we had a cask of whiskey, brandy, or any such thing available, we would have to have a large amount of green beans available (about as much as a cask would hold) in order to be able to repeat the experiment.

Is there an alternative? Of course – we can experiment by immersing roasted beans in drinks of our choice, such as for example rum, whiskey or even a sweet wine, for fewer days of course. However, we must know that this process has nothing to do with the maturation that the relevant coffees on the market go through, and that there is a serious risk of having to throw away both the coffee we used and the drink, as factors such as humidity, temperature etc. can completely destroy the flavor we wish to achieve.

Three selections of Coffee matured in alcohol barrels from the Coffees.gr collection

Lavazza Qualita Oro Gran Riserva: A blend of 100% fine Arabica beans, which hides a secret: 5% of its beans have matured in old whiskey barrels, which endows the blend with a unique aroma and unique taste.

Caffe Lab Rum Barrique: Single origin, 100% Arabica coffee from the Caldas region of Colombia, from the Finca San Jose plantation. The coffee beans, after being hand-picked and cleaned, are aged for three months in empty Colombian rum barrels in order to absorb as many aromas and flavors as possible.

Caffe Lab Old Tom: Single origin, 100% Arabica coffee from the Alta Mogiana region of Brazil, matured for 60 days in Old Tom Gin barrels. It is a limited production coffee, the fruit of Caffe Lab's collaboration with the Winestillery, produced in small batches, with each package hand-numbered.

The next time you are wondering whether you want coffee or alcohol, an alcohol infused espresso may have the solution for you in a glass.