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-   -   more coffee talk - intoducing coffee at the bottling stage? (http://www.homebrewtalk.com/f13/more-coffee-talk-intoducing-coffee-bottling-stage-54877/)

evermuse 02-13-2008 12:18 AM

more coffee talk - intoducing coffee at the bottling stage?
 
I have a batch of porter that I'll be bottling this weekend and I keep kicking myself for not making it a coffee porter to start with. I got the idea in my head to brew a nice strong pot (mabey two, I like LOTS of coffee flavor) of coffee with my favorite pre-ground (that I can't find as a bean anyhow) and then toss it in with the priming solution. Is there anyone else here who's tried doing anything like this?

z987k 02-13-2008 12:47 AM

cold steep the coffee overnight, then add with the priming sugar.

amarilloarmadillo 08-05-2011 09:03 PM

yeah i made an oat meal stout a few weeks ago that i'm going to add coffee to. I think I will use 8 oz of coarse ground coffee in a french press and add right before bottling. I got some really good ethiopian yirgacheffe that I hope will bring out some roasted notes as well as some fruity notes.

I was worried about sanitation but every thread ive looked at makes it seem like its not that much of a concern. I will of course sanitize the press and boil the water. Cant wait!

C-Rider 08-06-2011 08:53 AM

Cold brew your coffee and add at bottling time to the bottling bucket. Taste until you are satisfied, then bottle.

shorthope 11-28-2011 02:09 PM

maybe a dead thread, but....
 
I want to try the cold-steep method and add the coffee at the bottling stage. Is it really necessary to pre-boil, then cool down, the cold brew water? Aren't I basically OK if I just use a new bottle of distilled?

PTBYOOJ 11-28-2011 05:36 PM

why would cold steeping make a difference? Lower acidity?

lou2row 11-30-2011 02:52 AM

Quote:

Originally Posted by PTBYOOJ (Post 3523281)
why would cold steeping make a difference? Lower acidity?

reduces the oils from the beans.

Just did an oatmeal stout and added coffee at bottling. Had read from 4 oz. to 1 lb additions, so went with a 1/4 lb of Kona coarse ground and thrown in a cup and a half of vodka. Let it set for the three weeks of fermentation with a couple vanilla beans, then added. WOW! Way big coffee flavor. It tastes great, but almost all coffee taste. And the caffeine made my brothers scalp tingle (he doesn't drink much coffee). Hopefully it mellows down some in the next couple weeks.

yimyames 01-02-2012 09:18 PM

Honestly, I have the best success adding cold-brewed ready-made coffee that you can buy at the store (the kind you mix with water or milk to make coffee). Just add to taste before bottling and it works wonderfully.

C-Rider 01-03-2012 03:21 AM

Quote:

Originally Posted by yimyames (Post 3620947)
Honestly, I have the best success adding cold-brewed ready-made coffee that you can buy at the store (the kind you mix with water or milk to make coffee). Just add to taste before bottling and it works wonderfully.

I just popped a bottle of a Stout I made which I "coffeed" at bottling time. I used cold brewed/steeped coffee that I made at home w/coffee from the Ka`u section of the island of Hawai`i. It's to die for, the coffee comes across perfect. Now to figure how to up the coccoa so I can taste it also.

mloster 01-03-2012 05:54 PM

If you drink cold steeped coffee vs. traditionally prepared coffee, there's a noticeable difference. The cold steeped is much smoother and less harsh, even with darker roasts. So I suppose, in addition to the oils extracted (I'm not sure if cold steeping actually makes a difference on the amount of oil extracted), cold steeping affects the flavor profile in a positive manner.


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