Derboesekoenig Posted January 10, 2019 Author Share Posted January 10, 2019 https://alehorn.com/2016/02/08/mead-for-the-morning-cask-conditioned-craft-coffee/ I think a pinot noir would be interesting Link to comment Share on other sites More sharing options...
nKostyan Posted January 11, 2019 Share Posted January 11, 2019 I have a strong suspicion about the effects of aging coffee in barrels. If we are talking about fermentation, the grain should be wet, but then they should age in a warm place and must be constantly stirred and ventilated by analogy with the fermentation of cigar tobacco leaves. Link to comment Share on other sites More sharing options...
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