First Time Using Coffee
- Thread starter Acyr90
- Start date
Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum:
RIC0
Well-Known Member
Cold seep about 4 oz of good coffee grounds for 48 hours dump in at flame out for aMild coffee flavor add it before bottling for a stronger flavor
What are the benefits of cold steeping? Not asking to be rude, I'm just unfamiliar when it comes to adding coffee in beer.
Also, if adding when bottling, should I still boil the coffee for 15 or so minutes to make sure there's no nasties lingering around? Would this defeat the purpose of the original cold steep?
Also, if adding when bottling, should I still boil the coffee for 15 or so minutes to make sure there's no nasties lingering around? Would this defeat the purpose of the original cold steep?
dangerbrew
Well-Known Member
The cold steeping would lend less possible astringency from the coffee grounds and a cleaner flavor.
If you're adding it at bottling time from a cold steep, I wouldn't worry about boiling. There should be enough alcohol in your beer that it wouldn't stand a good chance of getting infected anyway. I've done the cold steep several times and I just pour it right into the bottling bucket or keg. Works fine.
Believe it or not, a guy from Maryland won our tri-club winter ale competition with his coffee stout. When asked after winning how he added the coffee to the beer, all he said was, "Right before I bottled, I just brewed up a batch of coffee on the machine and poured that sh*t in there once it cooled down." Seemed to work well enough for him, and I can't disagree with his technique - it was a great beer!
If you're adding it at bottling time from a cold steep, I wouldn't worry about boiling. There should be enough alcohol in your beer that it wouldn't stand a good chance of getting infected anyway. I've done the cold steep several times and I just pour it right into the bottling bucket or keg. Works fine.
Believe it or not, a guy from Maryland won our tri-club winter ale competition with his coffee stout. When asked after winning how he added the coffee to the beer, all he said was, "Right before I bottled, I just brewed up a batch of coffee on the machine and poured that sh*t in there once it cooled down." Seemed to work well enough for him, and I can't disagree with his technique - it was a great beer!
geckholm
Well-Known Member
I added 8 oz of cold steeped coffee to my stout, didn't quite get the flavor I was looking for and will increase it for next thing. It was a 5 gallon batch, but it already had a lot of roasty goodness, so who knows....
tacks
Well-Known Member
- Joined
- Dec 28, 2012
- Messages
- 291
- Reaction score
- 30
+1. Avoid brewing the coffee, oils from the beans released by brewing hot will kill head retention unless you also add lecithin to emulsify.
Cold brew 4-6 ounces of dark roast beans, course ground, 12 hours or so in filtered or bottled water. In the fridge or on the kitchen counter is fine. I sanitize the containers, etc that I use, but not the coffee beans. Strain and add at bottling time.
If you cold brew, you will keep the coffee flavor nice and smooth with no astringency even using a dark roast coffee. If you add hot brewed coffee or put it in your boil you can wind up over time with a flavor that will remind you of what you'll find in a coffee pot that was brewed hours ago and has been sitting on the warmer. Stale, burnt and acidic.
If you cold brew, you will keep the coffee flavor nice and smooth with no astringency even using a dark roast coffee. If you add hot brewed coffee or put it in your boil you can wind up over time with a flavor that will remind you of what you'll find in a coffee pot that was brewed hours ago and has been sitting on the warmer. Stale, burnt and acidic.
Similar threads
