Is there any alcohol in Shirley oak barrels for coffee beans? Can I drive after drinking a bucket of brewed coffee beans?

Everyone abides by the principle of "don't drink, don't drive, don't drink". In the coffee, there are also some coffee that exudes a strong alcoholic flavor, thinking that it is not special coffee with alcohol, and some even worry that driving will be regarded as drunk driving. Yes, the coffee beans processed in oak barrels were given to everyone in the street before.

When we drink coffee beans with a strong alcoholic flavor, we don't actually brew or add alcohol when roasting, but use wine barrels to ferment coffee beans when the beans are processed. For example, San Jose, Colombia, and Shirley and Litchi orchid, which are common on the front street, are coffee beans processed in oak barrels.

The earliest wine barrel processing is the San Jose estate in Colombia, the owner of the San Jose estate, in addition to the coffee estate, will also be engaged in the production of rum oak barrels and the production of rum. Once his wife Monsalve Botero had an idea when she was helping to fill the distillate into a barrel to ferment. If the coffee beans were fermented in the finished oak barrel, could they also produce the same flavor as the wine?

The process for the owner of San Jose to deal with the coffee is to carry out a regular washing process to remove the peel and pulp of the coffee, and then put it into the water to ferment for 20 hours to let the residual pectin fall off. Then put into the oak barrel of rum for more than 8 years, leave the beans in the barrel for three months, roll once a day, and evenly absorb the aroma of the wine. During this period, the coffee beans in the bucket will be sampled every 30 days to ensure the degree of fermentation and whether the wine is fully absorbed.

Similarly, sherry coffee beans are fermented in sherry whisky oak barrels and litchi orchid is fermented in brandy oak barrels. Therefore, many guests like to drink sherry coffee because of the aroma and "smell" of sherry.

Therefore, the smell of coffee beans with alcohol is to absorb the aroma of blue oak barrels, not the aroma of alcohol. If some friends are worried, you can understand the characteristics of alcohol, alcohol is a very volatile substance, as long as exposed to the air, the surface area is large enough, basically within half an hour will volatilize, wipe in the hand volatilization speed is more, about 10 seconds. And the rate of volatilization will increase at high temperature. When coffee is roasted, the temperature can often soar to more than 180 degrees, even if there is alcohol, not to mention that there is no alcohol at all. Therefore, when drinking oak barrel-treated coffee, you can safely drink or drive.