The interest in third wave coffee produced by small batch, specialty coffee roasters, has often been compared to interest in micro-breweries for beer. Apparently the comparison inspired some real world experiments with coffee and America’s other favorite type of drink – alcohol. A number of different roasters have experimented with coffee beans aged in various barrels from cabernet to whiskey, according to an article in the Washington Post.
The aged coffee beans are either brewed into hot coffee or turned into a unique cold brew coffee beverage. The batches are small, and take a great deal of time to produce, but roasters see the product flying off the shelves, despite mixed reviews about the taste. Some customers love it, but some third wave coffee connoisseurs are not fans of this new alcohol-aged coffee.
