Purilum by Nicotine River have released some excellent flavours, this one being a fine example. If you’ve ever had a dessert coffee at Gloria Jeans or Starbucks, this is what to expect. It makes for a nice change to plain, bolder coffee vapes, albeit that I find this overly sweet. You may wish to look at toning it down, and or ordering up an extra shot or two of espresso. Juice Factory Espresso is a good fit here.
Although this is an excellent representation, and perfectly suited to dessert recipes (think Starbucks Frappuccino style with thickened cream or ice cream) it can be taken in multiple directions. As always, experiment and try something different.
It works really well as a blending layer or additive, adding richness, sweetness and character to bolder flavours like tobaccos and alcohol-based vapes. It’s certainly doable with bakery mixes, but more times than not I tend to keep percentages low, up to 1.5%.
Test batch Steeped for 2 weeks
Mixed at 2 & 4%
Solo Vape: 2-5%
No Safety Data Sheets
Diacetyl, Acetoin and Acetyl Propionyl free
A medium roasted bean with fairly low acidity, without being bitter or harsh. The coffee is certainly present, but it’s matched with a lot of sweetness from the creams-milk and strong caramel notes. The caramel is a cross between an ice cream topping syrup and a more natural creamy buttery type. For me it’s a tad overly sweet, and for many, it may well be too.
If you’ve had these types of coffees before, this is the flavour, and it’s pretty spot on.
Coffees can complement many profiles, and even though this is more than your standard cup of Joe, it works well with concentrates I blend with espressos. Juice Factory’s Espresso, having compatible dessert elements, is the obvious choice here.
Both or just Purilum’s, are great pairings for tiramisu, cakes-muffins-brownies, ice creams and custards. Extra vanilla and or ice cream never hurt too, right?
Common pairings include: Ice creams, vanilla, vanilla custard, butterscotch, cake, nuts, alcohols such as rum, bourbon or Kahlua. Tobaccos and spices such as cinnamon or nutmeg. Here are a few examples of concentrates I use with this coffee-
I’ve noticed some other mixers using this as high as 10%, which for me is extreme, especially if using it as a blender or for a more subtle layer. Generally, I’d suggest starting at 1.5 to 2% and work from there. It’s easy to add, more difficult to subtract.
The test batch I steeped for 1 week fell a bit short in terms of overall balance, but 2 weeks definitely makes a difference; this is most apparent with the dairy elements of creams and milk. You may find it needs more cream, if that’s the case I’d suggest using Flavorah’s Cream, it’s about as good as it gets.
Extra Coffee: Try adding 0.5 to 1.5% of an espresso flavour as it hero’s the coffee a bit more, and levels the sweetness.
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%.
Percentages: When experimenting always start out low, somewhere around 1 to 1.5% and see how it works for you with other flavours. If you want the full effect of the dairy and richness, aim for 2.5% and above. For an additive or subtle layer, stick closer to 0.5%.
Sweeteners: I dislike using traditional sweeteners and prefer to get sweetness from other concentrates. If your mix with this flavour is not sufficiently sweet (I can’t imagine it not being) 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.
Ethyl Maltol, or EM is sometimes used to add some sweetness to chocolates, as well as a bit of body. However, keep percentages at 1% or lower as this can and will mute flavours and your overall mix. Start at around 0.25%-0.50%.
Juice Factory Espresso Super Concentrate
Much like FA’s Dark Bean, this is a bold, darker semi-bitter full-bodied espresso. In a solo taste test it’s a tad smoother than FA’s, and presents strong aromatic bakery elements. I tend to use this over FA’s when a more mellow espresso is called for.
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.
As I’ve mentioned, I dislike most coffees, be it straight black coffees, espressos or flavoured. This Purilum coffee is the only mixed one I’ve really enjoyed, but I intend on testing a few more down the road. Do yourself a favour and head over to Flavour World – Sydney Vapour and grab a bottle. It’s quite yummy and useful.