Question from a customer !

We had a really good question about how we actually make "Whisky Coffee" and I know in the home coffee roasting community it is a question that comes up from time to time, some people place beans in old whisky bottles for example and that works but this is how we do it, the secrets out !

"As regards the whisky in the coffee it took me a few tries to get this part of the process correct and I also tried all sorts of coffee combinations before I finally settled on the recipe I use today. Icelandic whisky is basically added / poured on to the hot coffee beans before they are fully cooled whilst the bean structure is still open and the bean is receptive to the whisky, if its done with cooled beans it doesn´t work and if the beans are too hot the whisky literally all evaporates. I add just at the right time where the beans are still able to lock in that flavor and indeed make new flavors via Maillard reactions whilst allowing that ethanol to evaporate" !

Thats our secret at Craig´s Coffee Company, enjoy !