I'm aware that I'm probably way off-topic for this forum, and I'm sorry about that. I just couldn't find any other forum with such fine conoisseurs of all things smokey! So. I've been dying to try and smoke coffee beans for a while. While I know this is already a thing, while sipping my morning black coffee, I realized that adding a coniferous taste to the beverage could actually be a super interesting thing to try (or a disastrous one, only one way to know). Adding either cedar or spruce homemade syrup (or extract) isn't out of the question, but for obvious reasons, that's just not the ideal way to go. Smoking is. More specifically, smoking the green beans while they roast. But, yeah. You already know the thing about using conifers to smoke edible stuff. Creosote, sap smoke, all ready to ruin your food and/or make you sick. So I was wondering if there was a way to indeed use these woods for smoking, and impart that coniferous smokey taste to the roasting coffee beans, or if that's just really impossible. Sawdust, chipped wood? Needles? I'm open to suggestions. Thanks! Edit: And while we're at it, does anyone know if it's beneficial to roast coffee beans in a very humid environment? A quick research seems to say that it is, so I may be tempted to try heavily soaked fir/cedar wood in the oven while the roasting happens (15-20 minutes), I'll get a definitely less smoky result, but it might be worth it.