Aged coffee

Aged coffee is the latest industry buzz phrase on everyone's lips. Joseph El Khoury, beverage innovation manager - Lebanon, Africa & Levant at Monin, gives us the lowdown on this trend that's definitely one to watch.

The process

The coffee-aging procedure takes place between six months and three years. It is regularly monitored, and the beans are rotated to distribute moisture and prevent mold and rot. As green coffee ages, its characteristics change. If it is stored in a cool and dark place, it loses some of its acidity. On the other hand, the flavor of coffees stored in warehouses in hot, humid, tropical port cities can change dramatically and rapidly.

Coffee delivered for roasting soon after harvest and processing is called a new crop, whereas coffee that has been stored in warehouses for a period before delivery is called an old crop. The differences between new and old crops may be minor. New crops may be better because they are brighter and taste fresher, while old crops may taste dull or woody. At times, roasters combine old and new crops of the same coffee, aiming at a more complete version of the same flavor profile.

Aged or vintage coffees, however, are a different matter. Traditionally, aged coffees — which may have been held in warehouses for anywhere from three to 10 years — are superb: sweet, full almost to a fault, syrupy but clean-tasting.

Coffee and old coffee are not the same thing. Old coffee will taste boring and lifeless. Aged coffee will typically start with a coffee that is high in body and low in acidity. The idea is to bring the flavor out — not to create a new flavor.

IFP chilling aged coffee

This is a unique coffee-aging method that originated and grew popular in Japan.

Under this process, green coffee beans are aged in constant temperature and humidity conditions above initial freezing point (IFP). The process is considered slow; at 75 percent humidity, it takes between 18 days to two months to age green coffee beans.

A new hit: barrel-aged coffees

Combining alcohol and coffee in one delicious drink is an age-old pastime. Over the last few years, the combination has become more and more popular. Today, baristas and bartenders everywhere are playing with the potent pairing. The newest trend for mixing coffee and alcohol is barrel aging — putting fresh green coffee in barrels previously used to make whiskey, gin, rum, wine and other varieties of liquor. Barrelbarrels

Traditionally, aged coffees — which may have been held in warehouses for anywhere from three to 10 years — are superb: sweet, full almost to a fault, syrupy but clean-tasting

aged coffee beans can be brewed hot or cold and sipped. They can also be blended into fresh, new cocktails, exploring new depths of distilled flavors.

Adding a unique product such as barrelaged coffees to a menu encourages customers to veer slightly away from their usual order. It also increases brand engagement and gives baristas something interesting to sell — or upsell.

can be expensive USD 150 - USD 300 on average) and their quality is hard to control. After the barrel is constructed, it is charred and sent to a distillery or winery. After a barrel is used to impart its flavors and aromatic compounds — those dreamy vanilla or caramel notes — on an alcohol, the spirit-maker usually discards it in favor of a fresh barrel before making the next batch of hooch. But for a brewery or a coffee roastery, these barrels are full of spirited goodness and are a hot commodity.

A wealth of flavors

Examples of barrel-aged coffees include: bourbon barrel coffee, a full-bodied and balanced cup with notes of dark chocolate, charred wood, oak tannins and hints of vanilla from the barrel-aged bourbon; rum barrel coffee, which boasts a flavor of molasses and toffee inflected beans with hints of raisin and warming spices; beer barrel coffee, which has chocolaty notes from porter barrels, and herbal flavors from IPAS, all sporting hints of yeastiness; wine barrel coffees, which boast a bold, distinct flavor; and gin barrel-aged coffee, which is aged with botanicals of juniper, citrus peels, verbena, cucumber and lavender from the distillation process. The result is a balanced cup with notes of florals, citrus, oak, and a lingering spicy finish. Gin barrel-aged coffee is a favorite among baristas.

Rum aged coffees are best in espresso, while whiskey works best in the French press.

As for gin-aged coffee, it’s just as amazing as a cold brew option. Such coffees are a great option for Arabic countries or markets seeking non-alcoholic or low-alcoholic alternatives.