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Making their separate ways to my doorstep are two coffee-related products that seem as if they might go together somehow.
First, Captain’s smoked applewood cold brew. I’m a fan of the company’s regular cold-brewed coffee, and when I heard they were dabbling in this sort of flavor infusion I knew I’d have to taste the results for myself.
ROASTe’s listing describes it as follows: “A first of its kind, this unique cold-brewed coffee uses a new cold pressing technique to infuse smoked applewood chips into the brew. Smooth with a hint of smokiness and an aroma comparable to apple cider.”
Captain’s Coffee President Andrew Russo adds that “…the coffee was created without syrups or sugars or anything else. The applewood chips act as an enhancer, similar to smoking BBQ. After putting them in a hot coffee solution to get the oils flowing, we bathe them in wet coffee grounds and then cold press the results out after 48 hours. It will be smoother than our traditional, smells like cider, and can easily be drunk black.”
Second, I’ve ordered a 375-ml bottle of Torani’s bacon syrup, which I’d long been morbidly curious about, through Reunion Island’s site.
Torani has this to say about its eau de porc: “Bacon enthusiasts will recognize the same savory, meaty flavor as authentic bacon in this salty, sweet syrup. Torani Bacon syrup adds savory bacon flavor to cocktails, lattes, sauces and more.”
Would a combination of the above two ingredients in, say, a maple bacon [non-espresso] latté work, or would the meat and smoke notes be overbearing? What else could I do with them? The smokiness of the cold brew makes me think of mezcal for some reason, so maybe tequila could join the mix in one experiment? Any suggestions from you all would be much appreciated.
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