Barrel Aged Coffee http://buyorganiccoffee.org/1551/barrel-aged-coffee/ 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 previous 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.

1. By
www.BuyOrganicCoffee.org

2. Think of liqueur coffee with the aroma but
without the liqueur and you will get barrel
aged coffee.

3. 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.

4. Here is a little of what they have to say
about barrel aged coffee.

5. 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.

6. 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.

7. The short version of the article is that
roasted coffee beans stored for a couple of
weeks in a barrel previous 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.

8. 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.

9. Barrel aged coffee takes time to prepare and
there is never very much and the cost
reflects this fact.

10. Coffee with Something from the Barrel
Added

11. 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.

12. 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.

13. 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.

14. For each cup of organic Irish coffee use the
following:

15.  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

16. The Steps

17.  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.

18. Alternatives to barrel aged coffee and Irish
coffee include the following.

19. • Espresso Martini
• Eggnog Latte
• Rüdesheimer kaffee
• Bronx Bomber

20. Enjoy your coffee with any of the liqueur
coffees, alcohol added and let someone else
drive.

21. Or go with barrel aged coffee and a hint of
the strong stuff but no significant amount of
alcohol so that you can be still be the
designated driver.