Smoked Campfire Coffee
If you are a coffee fan, are already doing a cold smoke and have some extra space, try smoking course ground coffee.
1 lb. medium roast Colombian coffee; freshly coarse ground (use more or less – the amount is up to you)
For this you will need to use the “cold smoke setup”, and keep the cabinet temperature below 70 degrees F.
Cold smoking prevents any of the essential oils for leaching out.
If you have jerky racks, use them. The smaller grid helps support the cheese cloth better than the regular racks.
Line the bottom of the rack with a couple of layers of cheesecloth, and spread the freshly ground coffee evenly.
Place in the smoker and apply 1 – 3 hours of smoke; depending on your particular taste.
Then brew however you usually do.