Putting aside blended coffee concentrates for a moment, (those with caramel, chocolate and so forth), finding a great all-round espresso or plain coffee is rare. Most are too bitter, harsh, burnt or simply artificial. What Juice Factory offer here, may well be the most perfect representation one could find.
Much like FlavourArt’s Dark Bean, this too is fairly bold, yet a much darker semi-bitter full-bodied espresso, complete with a shot or two of mild sweetness. In a solo taste test, it’s a lot smoother than FA’s, and presents strong aromatic and flavoured bakery elements, probably from Acetyl Pyrazine and or additional esters and compounds.
Unlike FA’s, there’s no dominant in your face alcohol, even though it’s there.
Test Batch Steeped for 2 weeks
Mixed at 1 & 2%
No Safety Data Sheets
This vapes far smoother than other bold coffees or espressos, which more times than not is a bonus. The dominant flavour is certainly espresso, but there’s a real roasted bakery element here too, far more than with FA’s version. The aroma, in particular, suggests a note of cookie and or biscuit (similar to Inawera’s biscuit) and butter may be playing a role here too.
I also get a nice level of nuttiness, blended with some sweetness, not too much but a perfect balance. By no means is this anything like an almond based or other nut coffee, it’s just nicely balanced, subtle yet there.
Although coffees can compliment many flavour profiles, the distinct bakery elements of this flavour make it well suited to bakery, dairy and dessert vapes. Sure, use it anywhere, but it’s excellent mixed with things like tiramisu, cakes, muffins, brownies, cookies, biscuit, ice creams and custards. Don’t forget the vanilla and cream.
I also use this coffee in many tobacco mixes, or fusions of tobacco that may include alcohols, like FA’s Jamaican Rum, TFA’s Kentucky Bourbon or Kahlua and Cream. At times, I may blend this with FA’s espresso.
Common pairings include- Creams, vanilla, caramel, butterscotch, chocolate, cake, cookie, biscuit, nuts, alcohol, and other mixed coffees. Here are some of my favourite concentrates for this coffee-
Percentages: Finding something suitable to blend with coffee is about as simple as it gets, but the trick more times than not, is getting percentages right. When experimenting start out low, perhaps 1 % and see how it works for you with cream/s and or other flavours. If you want a bold straight coffee base, go closer to 2 or even 2.5%. For an additive or subtle layer, stick closer to 0.25 to 0.5%
Acetyl Pyrazine, or AP can add a nice bakery, buttery, creamy taste with a little added sweetness. Start at 0.5% up to 1.5%..
Sweeteners: I dislike using traditional sweeteners, and prefer to get sweetness from other concentrates. If your mix with this flavour is not sufficiently sweet, look at supporting flavours such as creams-sweet creams or ice creams. Flavorah’s caramel is an excellent alternative, offering a solid brown sugar base. Juice Factory Maple is nice at around 3-4%. Also, FlavourArts marzipan can work very well.
Marshmallow: Although not a sweetener, it’s often used as one. TFA or Purilum’s version is your best bet here but keep percentages low as marshmallow can and will mute flavours when using over 1%.
Ethyl Maltol, or EM: Ethyl Maltol or EM, is sometimes used to add some sweetness to chocolates, as well as a bit of body. Keep percentages at 1% or lower as this can and will mute flavours and your overall mix. Start at around 0.25%-0.50%.
- If you find this too bold, make a 10 or 20 % dilution in PG
- Steeping isn’t always necessary here, but I’d give it a few days
- Due to potential gunking, avoid higher percentage mixes in eGo styled clearomisers, or on extra small coils
- If pairing with dairy and or dessert flavours start at 0.25 to 0.50%, let it steep a week and test. This percentage range is suited to subtle accents-nuances or as an additive.
FlavourArt Dark Bean espresso
An authentic Italian styled roasted, bold, earthy espresso. This one has fairly dominant alcohol notes and is an excellent coffee to use as a base, for general blending, or as an additive.
Purilum Caramel Coffee With Sweet milk
If you’ve ever had dessert type coffee at Starbucks or Gloria jeans, something thick with creams or ice creams, this is that flavour, and it’s very authentic and very yummy. It’s excellent used as a subtle layer or additive.
Whilst Juice Factory and FlavourArt’s espressos can be interchangeable, FA’s is bolder and has that fairly dominant alcohol element. This espresso is a tad smoother with a little more character, and I feel better suited for anything bakery or dessert based. Both are excellent, but I feel this one may have the advantage.