Are co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔 In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on "coffee flavour manipulation: what's acceptable and who decides?" and break down the hot topic from farmer to café to consumer. We talk through the four major stages of coffee flavor manipulation: Co-fermented coffees at the farm Barrel-aged / infused green coffee at the roastery Traditional flavored coffees (hazelnut, vanilla, caramel, etc.) And finally… syrups in lattes at the café Along the way we hit questions like: Is co-fermenting coffee with fruit really that different from adding hazelnut syrup? Why do we celebrate "Skittles-like" competition coffees but mock customers who want flavored coffee? How can farmers use co-fermentation to increase cup scores and income? Where should small café owners start if they want to offer "special" coffees without confusing customers? How do you clearly explain the difference between co-fermented, infused, and flavored to your guests?  We also share our own experience with: Templeton Rye barrel-aged coffees Experimenting with citrus/orange Running flavored coffees for wholesale And how we'd advise a new café owner trying to navigate all of this. If you're a coffee shop owner, roaster, or coffee nerd trying to figure out where you stand on flavor manipulation, this one's for you.

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