Kugel
Active Member
I'm planning on adding some brewed coffee to an ale recipe, later this year. Hopes are to add color, flavor and bitterness - but not too much - to the homebrew.
However, I wanted to share some advice from a friend that used to work in the coffee industry.
- Only use good water.
- Only use good/high quality coffee - 100% Fresh Arabica Beans.
- Only use Whole Beans and grind it yourself for every pot.
- Always use a High Quality, fast-flow, drip style coffee maker - like a Bunn.
- Always remove the filter basket, immediately after the brew has finished.
Because the grounds immediately start to sour, as soon as the brew is finished.
If you leave the grounds hanging over your pot, condensation will cause the basket to drip
sour coffee into your pot and taint the whole pot, over time.
- NEVER use a pot warmer! It will cook your coffee and cause it to burn and/or sour and taint the pot.
- You are better off a) drinking room temp coffee or b) reheating, gently, in the microwave.
All that to say that, because of the grounds souring, after they get wet, I think you are better off brewing a fresh pot and adding the liquid to the volume of your homebrew, instead of adding ground fresh coffee or even whole beans (Although, whole beans would be less of a problem.).
Anyway, I've been following that friends advice for many years, and I greatly enjoy the coffee that I make using his advice.
Just my contribution and a suggestion!
Good Brewing and God Bless!!
Kugel
However, I wanted to share some advice from a friend that used to work in the coffee industry.
- Only use good water.
- Only use good/high quality coffee - 100% Fresh Arabica Beans.
- Only use Whole Beans and grind it yourself for every pot.
- Always use a High Quality, fast-flow, drip style coffee maker - like a Bunn.
- Always remove the filter basket, immediately after the brew has finished.
Because the grounds immediately start to sour, as soon as the brew is finished.
If you leave the grounds hanging over your pot, condensation will cause the basket to drip
sour coffee into your pot and taint the whole pot, over time.
- NEVER use a pot warmer! It will cook your coffee and cause it to burn and/or sour and taint the pot.
- You are better off a) drinking room temp coffee or b) reheating, gently, in the microwave.
All that to say that, because of the grounds souring, after they get wet, I think you are better off brewing a fresh pot and adding the liquid to the volume of your homebrew, instead of adding ground fresh coffee or even whole beans (Although, whole beans would be less of a problem.).
Anyway, I've been following that friends advice for many years, and I greatly enjoy the coffee that I make using his advice.
Just my contribution and a suggestion!
Good Brewing and God Bless!!
Kugel