boar_d_laze wrote:How about hazelnut? Peppermint for the holidays? Barbecue sauce? Sour cream and onion?

BDL

I think you just invented flavored coffee! Oh, wait...

Precisely.

No one who participated in this thread is allowed to make fun of his wife's taste in coffee. Not ever. Besides, as everyone knows, wine barrel-aged coffee tastes like chicken.

BDL

So I had one more success! The kenya I conditioned turned out wonderful! It became extremely winey, which was not a prevalent flavor before. Im pretty sure it had more body as well. I very much prefer the conditioned coffee to the original. I still ran into the same problem though, the wood messed with the moisture content to much, and the coffee becomes woody tasting as it cools.

I too have made a wonderful improvement on a Full City Plus roast of Mount Matutum Arabica. Conditioning works for sure. The more subtle the better! Just like using spices in cooking!