What It Really Means When A Coffee Is 'Infused'

Coffee captivates with its complexity; after all, the drink features more flavor compounds than wine. Factors like the origin, type of fermentation process, roast, and brew influence the cup's palate. Plus, there's the possibility of infusion, which means mingling other ingredients with coffee beans during processing.

First of all, note that the method is experimental, so there's discrepancy as to what count as infused coffee. Most often, the technique takes place during the fermentation stage. This step — which all coffee undergoes – is when yeasts break down the sugars in beans. Infusion often refers to the addition of fruits and spices during this stage, which interact with the yeasts and sugars in complex ways and delicately impacting the coffee's flavor.

However, infusion can also signify a more heavy-handed approach, such as laying beans in a spice-soaked bath or adding essential oils right before roasting. The subsequent coffee tastes boldly of the infused ingredient. While this technique can result in delicious coffee, it's also generated some controversy. Some producers don't offer transparency, marketing the coffee's unique flavor as a tasting note rather than an external infusion. As a result, the lack of distinction regarding infused coffee has turned into a contentious issue.

Even without infusion, the taste of coffee covers a broad range. The flavor notes on the bag provide an idea of the bean's flavor. Over the last several decades, producers have modified coffee processing and fermentation to tailor the final flavor. In its traditional format, coffee processing leaves varying amounts of the original fruit intact and controls the presence of oxygen. Some processors even develop and alter the yeast strains, which causes new flavors to arise. 

Coffees infused through fermentation elevate the process to a new level. They match the yeast with additional ingredients — often spices (such as cinnamon) or fruit — to naturally add flavorings. When it functions properly, the technique impresses consumers and does well in coffee competitions. Unlike ingredients added during brewing, the flavors appear intrinsic to the coffee. This can also happen later in processing, such as when roasters add flavors to already-fermented but unroasted green coffee beans. Plus, there are other flavor-altering techniques, such as barrel-aging coffee. The issue that arises is that it's tricky to delineate when infusion becomes flavoring. Producers may mark a flavor as a tasting note when it's in fact an external additive.