Barrel Aged Coffee By www.BuyOrganicCoffee.org Think of liqueur coffee with the aroma but
without the liqueur and you will get barrel aged coffee. The Washington Post published
an interesting article about roasted coffee that is stored in a barrel previously used
for liquor and comes out with some of the aroma and taste of the previous occupant of
the barrel. Here is a little of what they have to say about barrel aged coffee. The aroma alarmed me. It filled my car with
the sweet, woody burn of whiskey, as if Hank Williams were riding shotgun with an open
bottle in his hand. But I had nothing stronger in my to-go cup than coffee freshly made that
morning at Qualia, the Petworth micro-roaster and java-slinger. Really, I swear. I don’t
start with the hard stuff until, you know, noon. This was a cup prepared from Qualia’s
Baby Rye Rye, a reserved line of Colombian beans that are aged for about two weeks in
a charred oak rye-whiskey barrel, then roasted and rested.
The short version of the article is that roasted coffee beans stored for a couple of weeks
in a barrel previously used for whisky or wine comes out with some of that aroma and
taste in addition to the natural taste and aroma of the coffee. Roasters have tried this
with green coffee beans which are very absorbent. Unfortunately, green beans soak up too much
of the residual alcohol which imparts an ashy flavor when roasted. Barrel aged coffee takes
time to prepare and there is never very much and the cost reflects this fact. Coffee with Something from the Barrel Added Some months back we wrote a series of articles
about coffee with a little alcohol added. The best known for many people is Irish coffee.
Start your organic Irish coffee with Panama Mountain Grown organic coffee or coffee from
Colombia. You can order organic whiskey from http://www.graigfarm.co.uk/ if they do not
have any at your local liquor store. Use organic brown sugar and organic whipping cream. Because
of all the cooler ingredients you will be adding make sure that you start with hot coffee
poured into a pre-heated glass. For each cup of organic Irish coffee use the following: • Coffee mug (A glass mug is traditional.)
• Tablespoon • 4 ounces of hot coffee freshly ground
and brewed organic coffee • 1 ounce of organic, preferably Irish,
whiskey • 2 teaspoonful of brown sugar
• 1 ounce of organic double cream whipped just lightly The Steps
• Have everything ready. • Warm your coffee mug.
• Put the brown sugar into the glass and then add the hot organic coffee.
• Stir until the sugar dissolves. • Add the whiskey and stir again.
• Add the cream by pouring gently over the back side of the tablespoon so that the whipped
cream sits on top of the coffee. • A little cinnamon and or nutmeg sprinkled
on top of the whipped cream are an American addition to this treat and are optional. Alternatives to barrel aged coffee and Irish
coffee include the following. Espresso Martini
Eggnog Latte Rüdesheimer kaffee
Bronx Bomber Enjoy your coffee with any of the liqueur
coffees, alcohol added and let someone else drive. Or go with barrel aged coffee and a
hint of the strong stuff but no significant amount of alcohol so that you can still be
the designated driver. For more information about high quality and
organic coffee, visit www.BuyOrganicCoffee.org.