If you’re intrigued by smoky, complex coffee flavors, you don’t need a professional roaster to try it—just some creativity and basic tools. Here’s how to experiment with DIY smoke-infused coffee at home. 

Method 1: Cold-Smoking Already Roasted Coffee

(Best for beginners—no roasting skills needed!)

What You’ll Need:

Freshly roasted coffee beans (medium or dark roast works best) 

A cold smoker, smoking gun, or grill setup (even a stovetop smoker works) 

Wood chips (applewood, hickory, cherry, or mesquite for different flavors) 

An airtight container (mason jar or vacuum-seal bag) 

Steps:

1. Lightly smoke the beans – Use a smoking gun or smoker to expose the beans to smoke for 2-5 minutes** (too long can make them bitter). 

2. Seal & rest – Immediately transfer the beans to an airtight container and let them absorb the smoke for 12-24 hours. 

3. Grind & brew – Use these beans in espresso, French press, or cold brew for a smoky kick. 

Pro Tip: Start with a small batch (50g) to test smoke intensity before committing to a full bag. 

Method 2: Smoke-Infused While

Roasting (For Home Roasters)
(Advanced—requires a roaster or grill setup) 

What You’ll Need:

Green coffee beans

Popcorn popper, drum roaster, or grill (with smoke capabilities) 

Wood chips or smoking pellets

Steps:

1. Preheat your roaster (or set up a grill for indirect heat). 

2. Add wood chips – If using a drum roaster, place a small smoker box inside. On a grill, use soaked wood chips over charcoal. 

3. Roast as usual – The smoke will infuse into the beans as they develop. 

4. Cool quickly – Stop the roast at your desired level (smoke pairs best with Full City+ or darker roasts). 

Warning: Too much smoke can overpower the coffee—start with a light touch! 

Method 3: Barrel-Aged Smoked Coffee (For the Adventurous)

(Aged smoky coffee—like whiskey-barrel beans, but bolder!)

What You’ll Need:

Smoked coffee beans (from Method 1 or 2) 

A small charred oak barrel or jar with wood chips 

Optional: A splash of bourbon or rum to coat the barrel 

Steps:

1. Place smoked beans in the barrel or a jar with oak chips. 

2. Age for 3-7 days, tasting daily until desired flavor is reached. 

3. Remove & brew – Expect deep vanilla, spice, and intensified smoke notes. 

Best for: Cold brew or espresso martinis! 

Brewing Tips for Smoked Coffee

Espresso – Enhances chocolatey notes; pairs well with milk drinks. 

French Press – Maximizes smoky, full-bodied texture. 

Cold Brew – Smooths out harshness while keeping the smokiness. 

Final Thought: Start Small & Experiment!

Smoke-infused coffee isn’t for everyone, but if you love bold, unconventional flavors, it’s a thrilling DIY project. Try different woods (applewood for sweetness, mesquite for intensity) and roast levels to find your perfect balance. 

Would you try it? Let us know how your smoky coffee experiments turn out! ☕