Napa Valley experiment is first to develop wine-infused coffee

A new Napa Valley experiment has resulted in the first coffee that successfully infuses coffee beans with wine.

Molinari Private Reserve, which is made in the heart of the famous wine-making region, started initially as a unique experiment between founder Rick Molinari and coffee roaster John Weaver – a one-time master roaster for Peete’s Coffee.

The wine-infused coffee is the result of two and a half years’ work; each regular and decaffeinated blend is made from carefully selected coffee beans that are rehydrated to a specific liquid percentage using a special house-made red, created exclusively for Molinari by local Napa wineries.

It is then dried and roasted for a ‘rich, full-bodies coffee with a blueberry note’, the brand said. The company that roasts the coffee is Wild Card Roasters.

Molinari Private Reserve coffee grounds can be prepared in a variety of ways – including latte, espresso, French press, cold and black. The addition of milk, it said, makes the wine more pronounced, while the French press emphasises the blueberry essence.

The coffee will be available at a number of coffee and wine venues across the Napa Valley in California.