Smoked Coffee? Yes indeed!

I'm a Homeroaster, and this article had me intrigued.

http://www.saveur.com/article/...k/Where-Theres-Smoke

I realized that I'm not able to duplicate the process that these small commercial coffee companies do with their wood fired roasters, but I figured that if I imparted some wood smoke and roasted at a lower temperature for a longer period to reach my desired roast it was worth a shot.



I used the Flavor Dome http://www.ribolator.com/smoker-box.php stainless steel smoker box from Rib-O-Lator and set it on the hot side of my roaster and used these Oak aging chunks from a French Oak barrel of Syrah.



Got them smoking and slow roasted the beans - a blend I call *** Izit? because its anyones guess what they are.

I also roasted a pound of Sweet Maria's Liquid Amber Espresso blend (my favorite) and it is fantastic!



26 minutes later, the beans roll into 2nd crack and they hit the bucket cooler, I let them rest for 3 days and have one of the smoothest cups of dark espresso I have yet to roast!



Proving the naysayers wrong that it can't be done!

Great job Brian! Trying to put Starbucks out of business?? As a person who was raised and lived most of his life in the Columbia Basin, I found that there is almost as many coffee houses as there are mini breweries on the coast.. And to be honest, I probably visited most of them at one time or another.

Very cool. Send me a cup!

Well I love seeing new things on the grill and I would love a cuppa.

L?ve to taste that tomorrow 'bout 7 am!

Can almost smell them beans! Very cool!

me likey!

Very interesting! Can you tell me more about the roasting?

interesting.

in the commercial coffee trade any type of smoke flavor is a bad defect.