Replies to This Discussion

Permalink Reply by Jason Haeger on September 1, 2011 at 8:55am

If it were substantially watered down, and only a tiny amount added through the same methods as flavoring coffee, I don't see why it wouldn't work.  That does not, however, mean that I think it's a good idea.

Permalink Reply by Matias Zeledon on September 1, 2011 at 9:17am

OMG, that will be so difficult to achieve, i mean, to control the density of the honey in the hot coffee will be insane, plus, how would they manage "to not make a mess".  if he does, he is very skillful artisan or he uses a commercial extract of very light honey that can be sprayed. This is a total mistery to me.

 

Now, as a producer of honey coffee, it sounds ridiculous.  And i am concerned that some people will buy this thinking it is the legendary and rare honey coffee.  The process of honey coffee requires a lot of skill and intensive labor as the mucilage left in the bean can easily ferment and spoil the taste.  It requires a lot of pacience, specially in our case because we sundry all the coffee we produce, so this turns into a 7 days period where something could go wrong. that is why it is so expensive.  We sell it as a super premium.

Permalink Reply by Jason Haeger on September 1, 2011 at 9:23am

+1  The title is misleading.  The title says "Honey Coffee", which I thought is the honey process that you're talking about.  The product itself is called "honey roasted coffee".. as in "honey roasted peanuts".  My guess is that his market is not your (or my, for that matter) market.  

Matias Zeledon said:

OMG, that will be so difficult to achieve, i mean, to control the density of the honey in the hot coffee will be insane, plus, how would they manage "to not make a mess".  if he does, he is very skillful artisan or he uses a commercial extract of very light honey that can be sprayed. This is a total mistery to me.

 

Now, as a producer of honey coffee, it sounds ridiculous.  And i am concerned that some people will buy this thinking it is the legendary and rare honey coffee.  The process of honey coffee requires a lot of skill and intensive labor as the mucilage left in the bean can easily ferment and spoil the taste.  It requires a lot of pacience, specially in our case because we sundry all the coffee we produce, so this turns into a 7 days period where something could go wrong. that is why it is so expensive.  We sell it as a super premium.

Permalink Reply by Mike McGinness on September 1, 2011 at 9:26am

Wouldn't expect it to be sticky, honey would likely be absorbed by the warm coffee unless using an extreme amount of honey. Then again could be wrong, not something I have or ever will do with my roasts anymore than I'd ever use any other flavoring agent. Good roasted coffees sing on their own and don't need crap added. Regardless wouldn't touch the defiled coffee with a ten foot pole!

Permalink Reply by Matias Zeledon on September 1, 2011 at 9:39am

You got it, mike.

@Jason, yes, definitely, we need to give a huge benefit of the doubt to a process like this.

Permalink Reply by James Spano on September 1, 2011 at 10:34am

Used 'honey coffee' in the title instead of 'honey roasted coffee' so it didn't show up in a search engine accidentally and make awkwardness for me for asking these questions. Trying in the most polite way to figure out if they are actually doing what they say they are.

Permalink Reply by jeremiah frazier on September 1, 2011 at 2:27pm

i tend to agree with prior post,and i would think the sugar content of the honey would caramelize and possibly burn (depending on application temp.) maybe if its diluted and the beans are then quenched w/solution.

otherwise it is just honey flavored coffee

Permalink Reply by b smyth on November 18, 2011 at 8:12am

If the honey could be dehydrated and finely powdered, you could toss your beans into one of those candy tumblers they use for jelly beans. But such a stunt would easily destroy the soul of anyone foolish enough to attempt it.