But not with just any kind of coffee…
At first it was a crazy idea that Will Kreutz and his roaster Tim Doppler had. But after a few unsuccessful attempts and numerous tests, they finally succeeded and started their series of coffee specialities “matt OUNI Alkohol”, literally “with NO alcohol”. What is it all about? The idea is to macerate raw coffee beans directly in a locally sourced alcohol and to completely eliminate the alcohol during the roasting process. This way, only the aromas, without any foreign or synthetic additives, impregnate the bean. And it works like a charm. He focused on 3 compositions: the famous Kaffi Quetsch by Caroline Adam Van Langedonck from Kehlen, the Kaffi Whisky with DIEDENACKER spirit from Niederdonven and the Kaffi Gin with OPYOS gin. The beans are identical to those used in his “traditional” coffees: Sidamo, Ethiopia, Chiapas, Mexico and Cenfro Caffè, Peru. All 100% pure Arabica, Organic and Fairtrade.
But there’s more, isn’t there?
#LucHoffmann (master of the barbecue) has created a very special “spice blend” with the coffee specialties Roude Léiw, Kaffi Gin, Kaffi Quetsch and Kaffi Whisky (mat OUNI Alkohol).
And a group of friendly “tasters” had the pleasure of tasting them with the assorted wines, this past August 17th, at our host #DomaineHenriRuppert’s house and prepared by Luc, the BBQ master.
So the next step seems logical: To your ovens, chefs! He gave his 3 spice blends to 3 different chefs from 3 restaurants and he’s curious to know which menu they will surprise us with. Stay tuned!
