What will coffee beans taste like when they pass through the oak barrel?

The spices we smell in wine, such as toast, wood, coffee, chocolate and even licorice and cinnamon, are all from oak barrels. Therefore, oak barrels play an indispensable role in the blessing of wine flavor.

It is for this reason that many coffee manufacturers use oak barrels in the process of roasting coffee beans in order to extract more oak flavor. If you like wine and coffee, be sure to try this kind of coffee beans that have encountered oak barrels.

In the process of making roasted coffee beans, coffee beans will absorb all the smell around them. In order to avoid absorbing odors, coffee producers generally take two ways to solve this problem. One is to roast coffee beans quickly, and the other is to turn miscellaneous flavors into ideal aromas. Many coffee producers prefer the latter because the flavor of coffee can be sublimated. Now, some manufacturers are even more ingenious, putting raw coffee beans into all kinds of oak barrels to absorb the unique aroma of old oak barrels.

Wine oak barrel

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Put coffee beans in oak barrels that have aged wine and you may get an unexpected surprise. In particular, those fragrant coffee beans, put in aged Cabernet Sauvignon oak barrels, may get Cabernet Sauvignon flavor and increase the depth and richness of the coffee beans; if you put the coffee beans into the bucket after Merlot, it will make the coffee beans have a softer and round style.

Rum oak barrel

Known as the "wine of pirates", rum is made from sucrose and aged in oak barrels. The remaining rum flavor in the oak barrel is a perfect combination of the bitterness of the coffee itself, making the final coffee with attractive aromas of raisins, caramel, toffee and spices.

Whisky oak barrel

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Whisky wines passing through oak barrels have aromas of caramel, vanilla and wood. Similarly, such an attractive aroma can also be found in coffee beans. After the whisky wine has been aged in a barrel, the coffee beans can also be put into the barrel to give off the unique aroma of whisky.