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Old 03-08-2014, 07:20 PM   #1
dhelegda
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Default Coffee espresso beers

Ok who has don't coffee or espresso beers, I'm talking quality here not just something to get buy with. Would you use actual grounds or beans in your boil or fermenter, or pour a cup of coffee or a few shots of espresso in the fermenter?


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Old 03-08-2014, 08:43 PM   #2
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Don't put the coffee in the boil because it will extract oils and bitterness from the beans that won't make your beer too pleasant plus the oils will kill any head the beer may have. You can either dry hop with your coffee beans to get a coffee flavor (coarsely ground) or you can make some cold pressed coffee and add that liquid into your fermenter. If you're going to dry hop with ground coffee I'd recommend putting the coffee in a hop bag to avoid any stoppages when you are siphoning the beer later on. As far as how much coffee to add that depends on how strong of a flavor you're going for. In my experience, dry hopping with 1/2lb of coarsely ground coffee (french roast) has imparted a very noticeable coffee flavor on my beers.
Edit: Also forgot to add that you probably don't want to dry hop with coffee for an extended amount of time, I typically keep it anywhere from 7-10 days.

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Old 03-08-2014, 09:20 PM   #3
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Cold brew the coffee overnight, add it at bottling.

Heat your priming sugar mixture, and at flameout, pour in your cold brewed coffee.

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Old 03-08-2014, 11:50 PM   #4
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We have an espresso machine so I used that to make espresso, chill it and add it to the secondary. For my Chocolate Imperial Espresso Stout I used 2 cups of espresso and it gave my beer a nice aroma of coffee on the nose with just a hint on the palate. When brewing with adjuncts I like them to be a subtle part of the overall flavor profile rather than the main flavor of the beer.

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Old 03-09-2014, 12:05 AM   #5
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What's cold brewing? And two shots of espresso or two measured cups of espresso?


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Old 03-09-2014, 12:06 AM   #6
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Also I keg not bottle does that make a difference?


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Old 03-09-2014, 12:08 AM   #7
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2 measured cups, that was for a 5 gallon batch.

I don't see why kegging vs bottling would make a difference.

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Old 03-09-2014, 12:17 AM   #8
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Cold brewing is steeping the coffee in cold water overnight. After cold steeping overnight, remove the coffee grounds, then heat the coffee to sterilize it, then pour it in your keg before you rack your beer in.

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Old 03-09-2014, 04:29 PM   #9
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I cold brew 8 heaping tbs. with a 16 oz. bottle of water for 24 hours and add it to the keg for a stout. Make sure to add to your taste, don't just dump all of it in.

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Old 03-09-2014, 11:04 PM   #10
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Quote:
Originally Posted by The_Bishop View Post
Cold brewing is steeping the coffee in cold water overnight. After cold steeping overnight, remove the coffee grounds, then heat the coffee to sterilize it, then pour it in your keg before you rack your beer in.
This ^^^^^, except for the part about heating of the coffee to "sterilize" it. Skip that. It will defeat the purpose of cold brewing.

Cold brewing how to prep coffee for a beer if you want a nice, smooth coffee flavor, but don't want the acidity/astringency that you can easily end up with it you add coffee to hot wort or otherwise expose the coffee to heat.

Last year I tasted a porter someone else did where they added the coffee to the boil (as per kit instructions). It reminded me of when I poured myself a cup of coffee at work that had been brewed several hours prior and left on the warmer. Hints of stale and burnt flavors were evident. They would have been better of leaving the coffee out of the recipe.
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