Are there situations where you really need a coffee and a mint flavor together but don’t want to reach for an extra bottle? We’ve got an answer to a question that I’m not sure is going to get asked all that much.
This is still a coffee flavor, and much like VT Arabica Coffee, it’s on the tolerable side as far as those things go. The coffee really does seem largely similar to their Arabica, with the same hammered percolator bitter black coffee note. This is fairly low on the skunkier, burnt popcorn notes although it’ll still show up if you go hunting for it. The coffee note here feels a bit weaker than in the Arabica, but not absolutely drastically so. Maybe about half the strength? It’s a bit hard to tell really, but it doesn’t punch as hard as the Arabica at similar percentages. Again, this feels like just the coffee without any kind of cream component. It also goes a bit biscuit-y at higher percentages.
The “ice” here though, the “ice.” I’m still not sure what to make it of it. It’s probably for the best that they didn’t call it “iced” coffee, because this in no way resembles iced coffee. That “ice” effect isn’t as simple (or logical) as adding a neutral cooling like koolada or ws-23. It’s like a sweet spearmint instead, which is an interesting choice. It feels similar to the whatever is doing in the heavy lifting for the cooling effect in their sorbet base. The cold here is pretty mild as well. It’s not particulary icy, probably somewhere around .25% Koolada in terms of actual chilling effect. If it’s actually a menthol, there isn’t all that much of it going on.
I’m not sure if it’s an additional component to the coffee note, or just the interplay between that coffee and the “ice” but I’m getting something vaguely chocolate-y here? It’s almost a coffee thin-mint kind of effect, but without the bakery or creamier notes you’d expect. I do get a good deal of overlap between the more tolerable coffee flavors and chocolate, so it’s not entirely out of left field, but it’s still just a bit jarring.
Since the coffee isn’t as strong here, or whatever else going on here is altering it a bit, this can probably be used a bit higher than the Arabica. Given the ice effect, and those chocolately notes, you might be able to go up to something like 3% with this. 1% has a weaker coffee and a light mint. 4% is starting to get a bit skunky and biscuit-y.
I’m also not 100% sure when you’d really reach for this in a mix. As we’ve established, this isn’t really just a coffee with cooling. It’s sort of interesting by itself, and would be better with some cream component to it. It might up something like a grasshopper mocha? Especially if you added in some more dark chocolate like Hangsen Australian Chocolate.
Setup: Recoil w/ flavor barrel, Dual 12 wrap 24g 3.5mm SS316 @.32 ohms. 60w power, 450F temp limit. Full Cotton Wicks.
Testing: Vape Train Ice Coffee, 1 and 4%, 60/40 VG/PG base, Steeped 29 days.
Profile: Their arabica coffee with a mildly cold, sweet spearmint.
Off-Flavors: Spearmint instead of straight cooling.
Throat Hit: A bit? But it’s cooling, so that a thing that happens.
Percentage Recommendation: Probably best as a primary flavor where you need both mint and coffee for whatever reason. Probably at 3% or under.
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This concentrate was provided to me by the manufacturer with no additional compensation. There was no editorial influence. I have no ongoing business relationships with Vape Train or its employees.