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No. Not starting to roast...at least not yet. Rather, infusing beans with flavor from the syrups I create. See my thread in the the roasting forum.

This sounds very different from what I initially thought to do, yet I see your logic. But, after roasting, wouldn't even a partial break set the beans on a bit of a downhill spiral in terms of flavor? Why is infusing the raw beans pre-roast a bad idea?

This is what I was thinking, only just doing a partial roast or some sort of preheat with the beans so that as they go into the barrel the heat will cause a quick initial infusion. But I'm uncertain if that would harm the beans in any way.

Absolutely, how fortunate for us both. I will send them imediately along with another deal you cannot refuse. My rich Irish uncle just died and left me a huge inheritance. Only problem is, I need someone in Ireland to receive the check, and transfer it to me through their account, as they...

I was not thinking of filling the barrel again with syrup, but just dumping beans into the barrel and placing the endback on the barrel. I can't do this with raw beans and roast them later? It's ok either way, I'm learning here.

Hi all. This is only my second post on this forum. I'm a maple syrup producer in western PA. A very popular offering of mine is a product called "Bourbon Barrel Aged Syrup"...pretty self explanitory. Upon emptying my barrels of syrup, my next goal is to refill those barrels with hot coffee...

Hello all. I'm a Western PA maple syrup producer. I'm developing some new products and coffee and teas are on my agenda as the next entries. Looks like a great forum. Clearly I have lots of reading to do. Thanks for the great forum.