While third-wave coffee has popularized light roasts, single-origin beans, and precise brewing methods, a bold new trend is quietly emerging in the roasting world—smoke-infused coffee. This unconventional technique, inspired by centuries-old traditions and modern culinary experimentation, is redefining what coffee can taste like. 

What Is Smoke-Infused Coffee Roasting?

Unlike traditional roasting, where beans are heated in a drum or fluid-bed roaster, smoke-infused roasting introduces aromatic wood smoke during or after the roasting process. This method imparts deep, smoky flavors—reminiscent of peated whiskey, smoked meats, or even campfire-roasted coffee—while preserving the bean’s natural characteristics. 

How It Works

1. Post-Roast Smoking – After roasting, beans are exposed to cold smoke (like applewood, hickory, or mesquite) in a controlled environment. 

2. Simultaneous Roasting & Smoking – Some roasters use hybrid machines that introduce smoke during the roast, allowing deeper flavor penetration. 

3. Barrel-Aging – A few avant-garde roasters age smoked beans in whiskey or wine barrels for extra complexity. 

Why It’s Catching On (Quietly)

Unmatched Depth – Smoky notes add a bold, savory layer to bright or chocolatey coffees. 

Culinary Appeal – Chefs and mixologists are using smoked coffee in cocktails, rubs, and desserts. 

Nostalgic & Experimental – It evokes ancient methods like Ethiopian “Bunna Qela” (open-fire roasting) while feeling cutting-edge. 

Who’s Doing It?

A handful of niche roasters are pioneering this trend: 

Smokeyard Coffee (Oregon, USA) – Uses Pacific Northwest alderwood smoke. 

Blacksmith Smoke Roasters (Sweden) – Specializes in Nordic-style smoked light roasts. 

Wildland Coffee Co. (Australia) – Smokes beans over eucalyptus for a uniquely Aussie twist. 

Should You Try It?

If you love Islay Scotch, smoked paprika, or lapsang souchong tea, this might be your next coffee obsession. Critics argue it masks terroir, but proponents say it enhances it—when done right. 

The Future of Smoke Roasting?

As drinkers seek bolder, more adventurous flavors, smoke-infused coffee could become the next big niche—or even a mainstream trend. For now, it remains a well-kept secret among roasters pushing boundaries. 

Would you try a smoky espresso? The debate is just beginning.