HomeRoast Digest


Topic: irish cream coffee (7 msgs / 179 lines)
1) From: Peter Zulkowski
With all the wonderful coffee experiences we have available to us 
because we buy from Sweet Maria's, it seems almost... well weird to be 
looking for another taste.
We were talking about coffee yesterday, and a friend, who used to live 
in another part of the country, commented that in her town there was a 
roaster that would supply here with beans that tasted like Irish cream.
Do any of you know of a coffee that tastes like this?
How do they get beans to taste like something they are not?
I know about the flavored creamers, and semi clear liquids that can be 
added after the coffee is brewed, but what I am looking for is flavoring 
before grinding.
Thanks to all for your help,
PeterZ
Enjoying a nice fresh cup of Harrar Horse # 30, here in LHC.
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2) From: Silvia Marsh
I'm not sure what I would flavor beans with (before roasting) that I
wouldn't worry about messing up the roaster...now, if you were using a pan
or somesuch, maybe.
There are some essential oils that could probably be used to flavor, but I
would wonder about their volitility at high temperatures. Maybe vanilla
beans? I'm sure it's been tried...*goes to google that*
Silvia
(just brewed up some of the Peru Norte Especial, and it's very very good. No
unexpected flavors that I can detect, no odd and exotic notes; just good
tasty coffee. :))
On 1/29/07, Peter Zulkowski  wrote:
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3) From: Eddie Dove
Peter,
Other than the fact that they exist, I don't know much about them, but there
are flavorings that you can add to the beans right after they have been
roasted.
Eddie
On 1/29/07, Peter Zulkowski  wrote:
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-- 
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4) From: Leo Zick
Just came back from mexico, where they have no problem adding brandy,
kahlua, irish crème, whisky, or anything else you want in your coffee. =
Why
try to 'flavor' your beans? You go through the trouble to buy and roast =
them
fresh, so do the same and add flavor right from the source into each =
cup. :)

5) From: Donald Varona
Basically they add flavoring to the beans after they are roasted.  Because coffee is such an intense drink, the added flavorings tend to be overpowering and lingering-- not to mention almost always artificial.
In addition, since the flavorings have to stand out, they overshadow the varietal distinctions.  No need to use high-priced rare coffees.  Even cheap coffees work here and are often used.
A similar effect can be accomplished by adding flavored syrups post-brew.  I would recommend these as they can be applied to individual cups and they don't taint the grinder or brewing apparatus.Their only drawback might be the added sugar, though sugar-free types might appear due to sufficient demand.
(Sent from my handheld)

6) From: Floyd Lozano
Here's an article by cupper extraordinaire, Ken Davids, on the flavoring of
coffees, and some tastes thereof.http://www.coffeereview.com/article.cfm?ID3On 1/29/07, Donald Varona  wrote:
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7) From: Casey Jones
Yep, I've got a bottle of Jameson right next to my machine.
Cheers!
On 1/29/07, Leo Zick  wrote:
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Why
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 :)
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ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>


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