Sláinte – Whiskey Barrel Aged Coffee

Acidity

Mouthfeel

Sweetness

Bitterness

Best Brewed With

About the Farm

Barrel ageing takes coffee beyond conventional processing by introducing another source of flavour development. Coffee is rested in barrels previously used for spirits or wine, allowing it to interact with aromatic compounds retained within the wood. The character of each lot changes with the coffee, the barrel and the time spent ageing—bringing anything from fruit and spice to oak and distinctly boozy notes into the cup.

Despite these flavours and aromas, barrel-aged coffee is non-alcoholic. The process is about the aromatic character imparted by the seasoned barrel, not the addition of whiskey, rum, wine or any other alcohol to the coffee. For us, the goal is to find the point where the character of the barrel comes through without overpowering the coffee itself.

• Direct Trade
• Quality Focused

Black

Best Brewed With

50g
Coffee Dose

400ML
of water

1:8 ratio of
Coffee to water.

25°C (room)
Temperature

12-18 hours
Brew time

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15g
Coffee Dose

240ML
of water

1:16 ratio of
Coffee to water.

92-96°C
Temperature

2-3 min
Brew time

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20g
(approximately 3 heaped tablespoons)

200ML
of water

1:10 ratio of
Coffee to water.

95°C
(approximately 1.5 minutes after boiling)

3-4 minutes
Brew time

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15g
Coffee Dose

225ML
of water

1:15 ratio of
Coffee to water.

93oC
Temperature

2:40 min
Brew time

View Detailed guide