Smoked Coffee? Yes indeed!

[Brian Moriarty]

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!

 

[Mike Coffman]

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.

 

[Gary H. NJ]

Very cool. Send me a cup!

 

[Bob Sample]

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

 

[Jim Lampe]

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

 

[Wolgast]

Can almost smell them beans! Very cool!

 

[Bob Garnache]

me likey!

 

[Arwin]

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

 

[Sean S.]

interesting.

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