Clout Red Wine Barrel-Aged Coffee 12 oz
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Clout Red Wine Barrel-Aged Coffee 12 oz: Coffee Profile and Brewing Guide
Clout Red Wine Barrel-Aged Coffee combines Colombian Arabica with the aromatic environment of freshly emptied red wine barrels before roasting. The 12-ounce format provides enough coffee to dial in multiple brew methods and observe how the barrel character shifts with extraction. It is coffee first, but with a sensory direction built around dark fruit, oak and a dry wine-like finish.
The barrel-resting step gives this coffee a different profile from both conventional Colombian coffee and syrup-flavored coffee. Wine and coffee naturally share descriptors such as berry, acidity, fermentation and tannin, so the process creates a useful tasting overlap. Brew it carefully and evaluate fragrance, aroma, body and finish rather than looking for a single dominant note.
Coffee Details
| Origin or composition | Single-origin Colombian Arabica |
|---|---|
| Process or roast | Green coffee rested in freshly emptied red wine barrels before roasting |
| Tasting direction | Dark berries, oak and subtle wine-like tannin |
| Format | 12 oz roasted coffee |
Flavor, Acidity and Body
Dark berries lead the cup, supported by smooth body and a measured oak-like depth. Subtle tannin can appear as structure or dryness in the finish. If extraction is pushed too far, that dryness may become astringent; if the brew is under-extracted, the fruit may seem sharply sour. A balanced recipe should keep the berry character lively while allowing Colombian sweetness to anchor the cup.
Brewing Recommendations
Start pour-over near a 1:16 ratio with a medium-fine grind and controlled agitation. Automatic drip works well around 60 grams per liter. For French press, use a coarse grind near 1:15 and decant after four minutes. Espresso can begin around a 1:2 ratio; use puck preparation and grind adjustment to manage flow before changing dose or temperature. Taste the beverage yield at more than one temperature.
Dialing in the cup
- Record dry dose and water or beverage yield so the recipe can be repeated.
- Correct under-extraction with a slightly finer grind or more contact time.
- Correct bitterness or astringency with a coarser grind or lower extraction.
- Use drawdown and shot time as diagnostic feedback rather than fixed quality targets.
- Change one variable at a time and taste again as the coffee cools.
Who Should Choose This Coffee?
This 12-ounce bag fits wine enthusiasts, adventurous coffee drinkers and anyone interested in processing-driven flavor. It also works well in a comparative tasting beside Clout’s bourbon, rye or single-malt barrel-aged coffees.
Format, Rest and Storage
Choose the available bean or grind format for your equipment. Whole bean offers the greatest control over grind distribution and extraction. Store the bag sealed in a cool, dry cabinet away from sunlight and strong odors.
Equipment Pairings and Related Coffee
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Frequently Asked Questions
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