“Personally, I prefer smelling this coffee over drinking it, but it certainly generated a lot of interest,” she adds. “People were really interested in it, and it sold very well as both retail bags and by the cup. “I roasted a few batches of barrel aged coffee a few years ago,” Nanelle says. Typically, this practice results in fruity, fermented and more “funky” flavour notes which are often indicative of the product which was previously made in the barrel. “You want the green coffee to absorb some of the flavours of the barrel,” he tells me.Īs green coffee is highly susceptible to a number of environmental conditions, the wood of the barrel will influence the flavours in the coffee. He explains the purpose of barrel ageing coffee. Steven Restrepo is the Head of Coffee at Café de Colita. This involves placing green coffee inside of barrels which have been used to manufacture beverages such as whiskey, wine, rum, and other alcoholic drinks. What about barrel aged coffee?īarrel aged coffee is another form of flavoured coffee. Nanelle, meanwhile, believes that infused coffees are mainly created when you add ingredients or flavourings during processing. “Coffee can be infused when it’s green, or after roasting, or even once the coffee is ground.” “Infusion can happen during fermentation, when the coffee is drying on patios, during storage, or in barrels,” he adds. We must be able to detect the presence of these ingredients or flavourings in the final beverage. “These could be essential oils, spices, acids, herbs, fruits, vegetables, or any other ingredient. “It’s the addition of particular ingredients and flavourings,” he tells me. Saša explains his definition of an infused coffee. In 2021, Saša wrote two articles for Perfect Daily Grind: one about issues with infused coffees and the other answering common questions about infused coffees.
He is also the 2015 World Barista Champion and an expert in fermentation processing techniques – particularly carbonic maceration. Saša Šestić is the founder of ONA Coffee and Project Origin. “The answer is not always so clear because what we define as a flavoured coffee can differ greatly, it doesn’t necessarily make a conflicting opinion incorrect.” Comparisons to infused coffees “For many coffee professionals, the difference between adding natural and artificial ingredients is more of a sliding scale,” she explains. “However, I think adding certain ingredients, such as cinnamon sticks, to the fermentation tank during processing results in a flavoured coffee,” she adds.Īnother important point that Nanelle raises is whether the ingredients added are natural or artificial. “In my opinion, altering the flavour of a coffee by adding yeast strains or controlling the levels of oxygen during processing doesn’t create a flavoured coffee. “It’s when you add other separate ingredients to either green or roasted coffee in order to create a new flavour,” she says. She explains what she considers to be a flavoured coffee. She is also a roaster and green buyer at Torque Coffees. Nanelle Newbom is the Sales West representative at Equal Exchange. There are no formal industry terms for these coffees, so definitions are largely down to personal opinions. It can be difficult to define exactly what infused and flavoured coffees are. You may also like our article on issues with infused coffees. Read on to find out what they had to say. To learn more, I spoke with three coffee professionals. This is when producers purposefully introduce other ingredients when processing coffee so that the green beans absorb or take on certain sensory attributes.īut as part of the broader discussion on how these coffees can fit into the specialty sector, it’s important that we differentiate between the two. From anaerobic fermentation to carbonic maceration, these experimental processing methods help to enhance coffee flavour – and even create new ones.įlavoured and infused coffees are also part of this conversation. However, now more than ever, there are a seemingly endless number of ways to process coffee.
In certain Asian countries, other processing methods such as wet hulling (or Giling Basah) and Monsoon Malabar have also been in use for decades. Traditionally, coffee is processed using washed, natural, and honey processing methods. There’s no doubt that experimental processing methods have changed the trajectory of specialty coffee.
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