What is the strange way to deal with wine casks? Introduction to the treatment of coffee oak barrel and wine barrel

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Wine oak barrels

Coffee beans in oak barrels that have aged wine may get unexpected surprises.

In particular, the aroma of coffee beans, put into the aging Cabernet Sauvignon (Cabernet Sauvignon) oak barrels, may get Cabernet Sauvignon variety flavor, and increase the depth and fullness of coffee beans; if the Merlot (Merlot) after the barrel, the coffee beans into the barrel, will make the coffee beans have a more soft and round style.

In the process of making roasted coffee beans, many coffee manufacturers use oak barrels in the process of roasting coffee beans, and the coffee beans will absorb all the surrounding aromas. In order to avoid the absorption of foreign flavor, coffee producers generally take two ways to solve this problem. One is to quickly roast the coffee beans, and the other is to transform the miscellaneous flavor into the ideal aroma. Many coffee producers prefer the latter because coffee flavors can be sublimated.

Green coffee beans are placed in various oak barrels to absorb the unique aroma of old oak barrels.

Rum oak barrels

Known as the "pirate wine" rum to sugar as raw materials, and after oak barrel aging, taste more fat and rich. The aroma of rum left behind in oak barrels and the bitterness of the coffee itself combine perfectly, resulting in a final brew with attractive aromas of raisins, caramel, toffee and spices.

Whisky in oak barrels

Whisky wines that have been oak casked have aromas of caramel, vanilla and wood. The same alluring aroma can also be found in coffee beans. After the whisky wine is aged in the barrel, the coffee beans are put into the barrel, which also makes the coffee emit the unique aroma of whisky.

Starbucks previously placed a selection of Sulawesi beans in oak barrels supplied by Woodinville Whisky Company, a local spirits distillery in Washington state, where they aged for weeks before roasting. Roasted coffee beans no longer have alcohol residue, but still retain the complex aroma of whiskey.

To coffee "brewed" in oak barrels. Whisky barrel aging technology is already widely used in the production of wine, beer, gin and even chocolate, and coffee may be the next popular drink affected by this technology.

Whisky barrel aging technology has been widely used in the production of wine, beer, gin and even chocolate, and coffee may be the next popular drink affected by this technology.

Aged coffee is made by placing unroasted coffee beans in used wine or spirit barrels and fermenting them for several weeks, during which time manual stirring is required to ensure that the surface of the coffee beans contacts the inner walls of the barrel evenly.

The original wine or spirit aroma in the barrel will be soaked into the coffee beans, and then roasted to remove the alcohol, while giving the coffee beans a "mixed earth and oak aroma" that traditional roasting methods do not have.