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Old 08-30-2014, 02:58 AM   #11
Mindsculptor
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*sighs* You don't boil the beans. That's an obvious no-no. Also, if your coffee is bitter you're either using **** coffee, making it wrong, or both.

What you do is a pre-mash steep of the coffee at 199 degrees F until you've brewed a fairly strong pot of coffee and then proceed as normal. I would suggest a course grind and cheesecloth as your filter.

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Old 08-30-2014, 06:21 AM   #12
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No need to get huffy here on a six month old thread - I'm pretty sure all of us here are capable of keeping a few scoops of coffee grounds at 190ish for a little bit.

The initial goal was to do it 'wrong' to get astringency from the coffee. There's the Schoville scale for peppers. I was wondering if IBU could be applied to all things bitter - hops, but also coffee or astringents like wormwood, etc.

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Old 09-05-2014, 04:01 PM   #13
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Quote:
Originally Posted by Mindsculptor View Post
*sighs* You don't boil the beans. That's an obvious no-no. Also, if your coffee is bitter you're either using **** coffee, making it wrong, or both.

What you do is a pre-mash steep of the coffee at 199 degrees F until you've brewed a fairly strong pot of coffee and then proceed as normal. I would suggest a course grind and cheesecloth as your filter.
Agreed. If you are just trying for coffee flavor. The goal is to replace the bittering of hops with coffee. The two major things to make coffee more bitter are finer grind (try the same coffee as French Press vs Esspresso grind and you will see what I mean), and too hot of water (hence the boiling). I never use **** coffee.
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