Hey coffee friends, and welcome to our February Café Session! Somehow, we’ve already made it through the shortest (but somehow still exhausting) month of the year. Between the Super Bowl, Valentine’s Day, and the absolute chaos of the 4 Nations Face-Off, February really packed in the drama. Let’s be honest—most of us didn’t even know that tournament was happening until the final game, and then suddenly, everyone was a die-hard hockey fan. It got a lot of attention in the second-to-last matchup, but not just for what happened on the ice—wild times.
Now, as we head into March, the weather seems to be turning a little… maybe? Possibly? It’s Denver, so we could be in for blue skies and patio weather or buried under a foot of snow by next week—only time will tell.
This month, we’re diving into two coffee mysteries: What’s the deal with coffee aged in whiskey barrels? Does it actually taste boozy? And how do baristas manage to remember all those complicated coffee orders without completely short-circuiting? So grab a cup, settle in, and let’s get into it. Here’s to March, whatever it decides to be!
Oh boy, this question brings back some memories—though not necessarily good ones! I vividly recall my first experience with barrel-aged coffee at a previous shop I worked at. Let’s just say it didn’t go over too well. First things first: if you’re nursing a hangover, I do not recommend this style of coffee as your go-to revival method.
A former colleague of mine—one of those true coffee purists who taught me a lot—once brought in a small, mysterious bag of coffee. In the specialty coffee world, a tiny bag usually means a rare or unique batch, so naturally, my curiosity was piqued. He told me it was coffee that had been aged in a whiskey barrel, and I was intrigued. The timing, however, was not ideal—I was recovering from a particularly long night out, and my stomach was already protesting my life choices.
The moment we opened the bag, the aroma hit me—these beans smelled exactly like whiskey! After brewing a cup with an AeroPress, we took our first sips. Surprisingly, while the whiskey scent was strong, the taste was much more subtle. There was a faint whiskey undertone, but it wasn’t nearly as intense as the smell.
So, what’s all the hype about? Whiskey barrel-aged coffee is appreciated by some for its complexity, but it also has a lingering aftertaste that can throw people off. The first sip starts with rich coffee notes but finishes with a whiskey-like flavor that doesn’t sit well with everyone. The process itself is fairly straightforward, but the final taste can vary widely depending on the type of barrel used and how much exposure the beans have to the whiskey. Typically, unroasted green coffee beans are aged in a whiskey barrel for two to three weeks before being roasted as usual. The whiskey is there purely for flavor—similar to how hazelnut or vanilla beans are infused with their respective flavors.
While whiskey-aged coffee might not be for everyone, it’s definitely not just a marketing gimmick. If you enjoy bold, layered flavors and a bit of experimentation, it might be worth a try! But personally? I’ll stick to something a little less… haunting.
Ever heard the phrase "practice makes perfect?" That applies here too. The more you do something—whether it’s throwing a football, shoveling snow, or making coffee—the better you get at it. Remembering drink orders is just part of the job when you work in the service industry. Some of my friends who are baristas, bartenders, or servers have the best memory of anyone I know. It’s like an odd little association game—we see a regular’s face and instantly recall their usual drink before we even know their name. In fact, I’ve had entire conversations with coworkers that sounded like, “You know, the two pumps of vanilla nonfat latte person?”
It also becomes second nature to repeat orders in our heads to make sure we get them right before handing off the drink. There’s this viral post online about servers mentally tracking every request from their tables—only to lie down at night and suddenly realize they forgot someone’s side of ranch. That moment of panic? It’s a shock to the system! Baristas feel that too. It’s ingrained in us to juggle multiple orders at once, and any slip-up, no matter how small, sticks with us.
Honestly, this skill helps us power through a busy line. That’s why I used to tell our regulars to wave a white flag if they were planning to change their usual order—otherwise, we’d probably have their drink halfway made before they even reached the register! Especially during the morning rush, it’s a huge relief to see a familiar face and already know exactly what they want. It keeps the line moving, minimizes wait times, and makes for a smoother experience for everyone.
So, while it might seem like some kind of barista superpower, it really just comes down to repetition, quick thinking, and a whole lot of caffeine!