erikrocks

Recipes 

So do you do the cold steep for 24 hours, then boil the coffee water (then cool it before you add it to the primary)?

Sorry for the amature questions!

explosivebeer

Recipes 

No problem at all. The hotter you get your coffee, the more aromas you'll release. Boiling will blow off a ton of aromatic compounds.

After doing a little more research on cold coffee extraction and the Toddy method, apparently cold steeping doesn't extract the same oils as typical coffee making. Those oils are the primary foothold for spoilage bacteria. People report the cold coffee lasting for weeks without growing mold like typical drip coffee would in days.

If you're not going to bottle, I think it would probably work to put this directly in the keg, especially if you keep it cold. If you are going to bottle, you should probably bring the cold coffee up to 170*f for 10 minutes to sanitize it then cover, cool, and add it to your fermenter or bottling bucket. No one likes bottle bombs.

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erikrocks

Recipes 

Awesome, thanks. I read about the benefits of cold steeping the coffee last night, and it makes a lot of sense.

I think I'm going to order a brown porter kit and add the cold coffee to that.

EricCSU

Recipes 

This is my cold brewed coffee method.

Eric

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DashTheory9

Recipes 

I hear lots about putting brewed coffee into the secondary fermenter and letting that be the only addition..

khanti

Recipes 

Timely that this came up. I brewed a coffee porter a couple of weeks ago that was from a recipe I found. Since I brewed it, I've done some more poking around and no other recipes seem to call for the same method. I added 16oz of brewed espresso at flameout. Kid at a local drive-up coffee-kiosk charged me the equivalent of a Medium coffee ($1.84) for it! It tasted pretty good going into the secondary, and I plan to age it for a couple of months, but I'm curious if anyone has used a similar method?

moti_mo

Recipes 

I've made two espresso stouts and one espresso porter using this method (same volume of espresso even), except I add the 16 oz. of espresso to the chilled wort right before pitching the yeast instead of flameout. I've been very happy with the results of those 3 batches, so I'm sure you'll be pleased.

I'm going to do a 10 gallon batch next time so I can do a side-by-side 5 gallon comparison of brewed espresso versus the same beans cold steeped so I can get a true feel for how the two different methods compare. I'll be sure to come back and post the results but it won't be for months.

khanti

Recipes 

Excellent, thanks! Glad to hear I didn't go off on some weird experiment. There will be plenty of time for that after I have a few more brews under my belt.

SevenFields

Recipes 

I am bottling my Coffee Porter tonight. Here is what I did.
I took two cups of Starbucks Italian whole bean coffee, coarse grinded it, cold pressed it in a French press for 24 hours in the fridge and added the coffee to secondary.
Smells amazing, i cant wait to taste it!

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