Specialty coffee is a super exciting, new industry. When it comes to experimenting and trying new things, farmers, roasters and cafés are immediately on the ball. Their goal - as well as ours - is to compete and, most importantly, stand out. One thing always stands out: As time goes on, the industry evolves greatly, becoming more "crazy" and inventive. The first thing that stands out here are the various processing methods with interesting names: Anaerobic Natural, Carbonic Maceration or Lactic Fermentation.
Another innovative idea is the so-called "barrel aging". It sounds simple, but there is more to it than meets the eye. This article tells you everything you need to know.
The idea of barrel aging is to give the coffee bean a woody, smoky aroma - and that extra touch. How is it done? Barrel-aging" uses barrels from the processing of whiskey, rum or wine. The barrels are filled with green beans, which are very susceptible to odors and absorb them like little sponges. Several weeks to a few months the whole process - that is, the maturation period - can take. In a rich, aromatic environment, the coffee absorbs rich, woody, intense and chocolaty notes.
Green beans are very porous before roasting. A fact that challenges many farmers and roasters to keep the coffee beans airtight in a clean room, where the beans are specially protected by jute bags lined with plastic. "Barrel-aging," on the other hand, seeks to harness the ability of green beans. Aromas of wood and spirits are intended to enrich the flavor profile of the coffee.
Among whiskey brewers, the process is referred to as "additive" barrel aging. Flavors from the whiskey barrel are added to the beans. But there are two other types: "subtractive" and "transformative." Whisky barrels are usually burned from the inside or covered with activated charcoal. The same principle as in a water filter. This allows certain unpleasant flavors to be removed or "subtracted " to purify the maturation. Finally, substances from the barrel can combine with substances in the coffee to create new compounds and thus new flavors. The coffee can thus not only absorb the flavors of the barrel, but also "transform" itself.
Another option is to actively use the processing methods of the beans. Barrel aging is particularly suitable for naturally processed coffees that have already undergone a fermentation phase. This generally results in a more invigorated, stronger coffee, often with similar alcoholic notes. Aging in a bourbon barrel, for example, would further enhance this note.
