A couple weeks ago, Madeline Hayes, the Community Manager for Rockford, IL-based Fire Department Coffee, reached out after stumbling upon my post on roasting bourbon-infused coffee.
As it turns out, Fire Department Coffee has a whole line of spirit-infused coffees, and she was gracious enough to send me a sample. Never one to say no to free coffee, I quickly replied and mere days later a package was on my doorstep containing two bags of Fire Department Coffee’s spirit-infused roasts.
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.
Be excellent to each other.
