This weekend I was ready for another fresh batch of coffee; I picked out a bean (Ethiopia Kaffa from the Mitchiti Coop), opened my log book, and realized this was my tenth roast (I count double-batches as a single roast in my logs)!
To commemorate the occasion, I decided to make another alcohol-infused roast; you might remember the bourbon-infused coffee I wrote about a few weeks ago, and just last weekend I roasted up a batch of Rwandan coffee using OYO Honey Vanilla Bean Vodka from Middle West Spirits, my favorite local distillery. This time, I attempted to create a cocktail in my coffee, mixing the hot-out-of-the-roaster coffee beans with the ingredients for an Old Fashioned, my favorite classic cocktail.
