After a century of baptism
The increasingly skilled barrel aging has always been a source of inspiration for chefs.
From sugar and chocolate to sauces and apple juice.
And now
Whisky buckets give Starbucks coffee a distinctive flavor.
The collocation of highly malleable raw coffee and barrel aging technology
It looks not bad.
Duane Thompson, of the Starbucks beverage development team, said:
"our daily work
Is to tap the infinite potential of coffee.
Combine non-traditional experiences with skills.
It starts with coffee beans and is loyal to coffee beans. "
"consumers are looking for
A sensually immersive experience.
And this is exactly what whisky barrel aged coffee can provide. "
800 pounds of Starbucks Sulawesi beans (unbaked)
Poured into the Woodinville whisky distillery:
American oak old whisky barrel.
After a few weeks,
The coffee beans completely absorb the flavor of whisky.
The Starbucks team repeatedly twirled the barrel
To ensure that all coffee beans are in full contact with oak barrels.
Roast aged coffee beans.
Although this high-temperature baking process will volatilize a lot of alcohol
But still can't resist the aroma and flavor of the overflowing whisky.
In addition
Starbucks Bakery, Seattle, USA
Also launched exclusive vanilla barrel aging syrup.
This "aged coffee" comes in two flavors.
They are "aged cold extract coffee" and "aged cream coffee".
Slowly pour the vanilla syrup in the crystal bottle
Sulawesi coffee is aged in whisky casks with large ice cubes.
"Cold extraction treatment
To volatilize more of the caramel flavor of the barrel.
With the sweet smell of vanilla, the aroma lingers.
The taste is rich and not complicated. "
It is reported that this "aged coffee" is only available in the Starbucks boutique baking room (Starbucks Reserve Roastery & Tasting Room) in Seattle, USA.
