How to Flavour Roasted Coffee Beans

Q: How much flavour concentrate should I use for coffee beans?

Start with 10% flavour concentrate in your finished PG-based flavouring solution. Depending on the flavour and desired intensity, you can gradually increase the concentration up to 40% . Always test a small batch first, as flavour concentrates can vary in strength.

Q: How much flavouring solution do I apply to coffee beans?

Apply approximately 20 mL of finished flavouring solution per 1 kg of roasted coffee beans . Apply the solution gradually as a fine mist while the beans are continuously moving to help achieve an even coating without pooling.

Q: When should I flavour roasted coffee beans?

Apply the flavouring after roasting , while the beans are still warm at around 50–70°C . Avoid applying the solution to extremely hot beans, as excessive heat can affect the flavour.

Q: How long should flavoured coffee beans rest?

Allow the flavoured beans to rest for approximately 12–24 hours before grinding and brewing. This gives the flavour time to develop and allows you to evaluate the finished result.

Q: What should I use to dilute flavour concentrate for coffee beans?

Use food-grade propylene glycol (PG) as the diluent for your finished flavouring solution. Start with a 10% flavour concentrate solution and adjust the concentration according to the flavour and desired intensity.

Apply your chosen flavour concentrate while the beans are warm, mix thoroughly for even distribution, then allow them to rest so the flavour can develop before grinding and brewing. This application is suited to coffee roasters and businesses developing flavoured roasted coffee beans.

What you'll need

✦ Freshly roasted coffee beans
✦ Accurate measuring equipment
✦ A clean, food-safe mixing vessel or tumbler
✦ Your chosen flavour concentrate
✦ Food-grade propylene glycol (PG)
✦ Fine-mist food-safe sprayer or suitable application method

Step by step guide

Build

Start with freshly roasted coffee beans while they are still warm, around 50–70°C. Weigh your beans and prepare your finished flavouring solution by diluting your chosen flavour concentrate with food-grade propylene glycol (PG).

Flavour

Place the warm beans into a clean, food-safe mixing vessel or tumbler. Apply approximately 20 mL of finished flavouring solution per kilogram of beans as a fine mist while the beans are continuously moving.

Finish

Continue mixing or tumbling for approximately 2–5 minutes, ensuring the flavouring is evenly distributed without visibly wet areas or pooling. Allow the flavoured beans to rest for 12–24 hours before grinding and brewing.

How much flavour concentrate should I use?

Start with 10% flavour concentrate in a PG-based flavouring solution. Depending on the flavour and desired intensity, the concentration can be gradually increased, up to 40% flavour concentrate.

Starting point
10 mL flavour concentrate
+ 90 mL food-grade PG
= 100 mL finished flavouring solution

Application rate: Apply approximately 20 mL of finished flavouring solution per 1 kg of roasted coffee beans.
Always test a small batch first, as different flavour concentrates can vary in strength.

Ground and roasted flavour beans ready to be ground

Tips for best results

✦ Test a small batch first
✦ Start with freshly roasted beans
✦ Measure accurately
✦ Allow the beans to rest
✦ Apply flavour while the beans are warm, around 50–70°C

Roasted coffee flavour ideas

✦ Vanilla
✦ Caramel
✦ Hazelnut
✦ Chocolate
✦ Cinnamon
✦ Butterscotch

Flavours we recommend trying

Classic flavours like vanilla, caramel, hazelnut and chocolate are a natural match for coffee.

Frequently Asked Questions

Roast your coffee beans normally, then allow them to cool to around 50–70°C. Apply a measured PG-based flavouring solution as a fine mist while the beans are continuously moving. Tumble for approximately 2–5 minutes to distribute the flavour evenly, then allow the beans to rest before grinding and brewing.

Start with 10% flavour concentrate in your finished PG-based flavouring solution. Depending on the flavour and desired intensity, you can gradually increase the concentration up to 40%. Always test a small batch first, as flavour concentrates can vary in strength.

Apply approximately 20 mL of finished flavouring solution per 1 kg of roasted coffee beans. Apply the solution gradually as a fine mist while the beans are continuously moving to help achieve an even coating without pooling.

Apply the flavouring after roasting, while the beans are still warm at around 50–70°C. Avoid applying the solution to extremely hot beans, as excessive heat can affect the flavour.

Allow the flavoured beans to rest for approximately 12–24 hours before grinding and brewing. This gives the flavour time to develop and allows you to evaluate the finished result.

Use food-grade propylene glycol (PG) as the diluent for your finished flavouring solution. Start with a 10% flavour concentrate solution and adjust the concentration according to the flavour and desired intensity.