A premium edition for 2025 — Whisky Coffee French Oak.
This new coffee joins our infamous Whisky Coffee, crafted for those who love speciality and refinement in their brew.
Direct Trade: West Ugandan Single Origin
Barrel Aged: 6 months in a Thomson Whisky French Oak barrel, then roasted fresh
Tasting Notes: Apricot, 80% Dark Chocolate, French Oak
Included: Recipe card & 50ml Vanilla Bottle
THE PROCESS
We start with our Ugandan beans sourced through our direct trade relationship, and pour it into a freshly emptied Thomson French Oak barrel.
Over the course of months, the beans age in the sealed whisky barrel, slowly absorbing ambient moisture, aromatic oils, and residual whisky character left deep in the wood grain.
Temperature and humidity are monitored throughout to keep the ageing steady and controlled.
Once matured, the coffee is roasted to highlight the complex flavours developed in barrel, creating Big Whisky Vibes with layered notes of Apricot, 80% Dark Chocolate and French Oak.
It’s a process crafted by time and refined by character.
Best Brew method
V60 or Plunger
V60 Recipe
Ratio: 1:15
Coffee: 20g
Water: 300ml
Bloom: Pour 40ml of water, swirl to saturate grounds, and let sit for 30 seconds.
Main Pour: Slowly pour remaining water in a steady stream, aiming for the center. Pour from a height so the stream breaks into droplets—this helps with agitation.
Brew Time: Target a total extraction of
2 minutes 30 seconds
Plunger Recipe
Brew Ratio: 1:15
Coffee: 20g's (3-4 Tablespoons)
Water: 500ml
Temperature: Off the kettle
