Spirit Cooled coffee is inspired by the Vietnamese street roasting method of cooling roasted beans by tossing them on a tarp under a stream of high-octane spirits. Over the years, we have experimented with different kinds of liquor. Three really stand out: bourbon, vanilla (homemade), and rum.
First, Nicole expertly roasts the coffee beans and pours them on the cooling table. Next she douses them with spirits, agitating the batch so it cools fast. A high level of coffee sugars develop, giving you a great, smooth coffee.