Coffee inspires creativity—this is merely an overflow of that. A bit of my coffee journey in the form of doodles and sketches.
January 13, 2013

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Another Portland coffee bites the dust. I used the last 30g of Water Avenue’s Oak Aged Sumatra to serve some out-of-town guests this morning.

I had a bit of trouble explaining the coffee to them—I’ve never tried an aged coffee, nor have I ever had a significant conversation with anyone who has an opinion on the matter.

Water Avenue recommends using a press for the coffee, and calls it one of their “grand experiments.”

Coffee is aged in Virgin White Oak, then roasted, which, according to Water Ave. “opens up a gigantic spectrum of subtle flavors locked away in this bean.”

I’m not sure how I feel about this coffee, but would recommend it to anyone who likes a more “traditional” tasting coffee—something roasted a bit on the darker end of the spectrum, and most likely enjoyed with an after dinner dessert.

An interesting experiment by the folks at Water Ave, to say the least.

I’d love to hear some opinions on aged coffee—I truly know nothing about it.

Posted by: 15 Comments »

Categories: Coffee

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15 Responses to Oak Aged Sumatra

  1. James Tooill says:

    I haven’t had this particular coffee but I have two thoughts that might foster conversation.

    I might be biased coming from the Bourbon capital of the world, but oak is beautiful and the flavor can work well with coffee. Oak can give sweetness, fullness, smoke, spice and vanilla which are all reflected in the range of coffee flavors. I’ve had Oak Barrel-aged cold brew from the Toddy booth at CoffeeFest that was quite good. It’s also possible to extract oak flavor in to the brewing water and then brew with the flavored water. That technique still needs more experimentation and I’d love to hear if anyone else has played with that.

    Secondly, most all of our coffee is already aged. Just not intentionally. Lot’s of roasting operations are aging their greens in burlap or jute bags and eventually giving us all kinds of distracting and unpleasant ‘baggy’ flavors. GrainPro slows that problem, but oak barrels seem like a storage solution that could produce positive flavor developments. Can we import coffee in a bags woven from sugarcane stalks? I really don’t know, but now I’m going to order some of this Water Ave. Coffee.

    • Ben says:

      Really interesting thoughts, James. Thanks for sharing. I guess you’re right in a sense, that most of our coffees are unintentionally aged. Unfortunately, for this coffee, I wasn’t able to try a non-aged Sumatra side by side, so I missed out on being able to compare it with something.

      Would love to hear your thoughts on the coffee–I would like to try an oak aged coffee that was roasted a bit lighter than this one was.

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Ben Blake

I want to learn everything there is to know about coffee. I have an amazing wife, a great family, and a beautiful white husky, and I love coffee.