"Stout" coffee?

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"Stout" coffee?

Postby fossilsrocks » Tue Nov 03, 2009 5:03 am

Am I really the only one here who has mixed some roasted barley in with my beans, ground them together, and brewed the resulting "Coffee"? I liked it!
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Re: "Stout" coffee?

Postby thetooth » Tue Nov 03, 2009 9:47 am

First I've heard of that... but it sounds interesting. How does it change the flavor of the coffee?
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Re: "Stout" coffee?

Postby Brandon » Tue Nov 03, 2009 9:48 am

Ohh that does sound good Scott! I will be trying that tomorrow morning
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Re: "Stout" coffee?

Postby fossilsrocks » Tue Nov 03, 2009 10:06 am

I've only done it once, so far. I put about 1 spoon full of roasted barley in enough coffee to make 2 big mugs. It added some roasty flavors, kind of like a good Colombian coffee has. I used a French press. I was worried about astringency, but I didn't notice any. I'm going to add more, next time.
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Re: "Stout" coffee?

Postby Billy Klubb » Tue Nov 03, 2009 7:40 pm

I've done that before. I substituted 1/3 of my grounds with black patent. turned out pretty good. I played around with different blends of malts too. I might do this again, thanks to you...
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Re: "Stout" coffee?

Postby Billy Klubb » Fri Nov 06, 2009 8:36 pm

you got me thinking about making a coffee liqueur with some roasted malt added.
There is a difference between Pride and Arrogance. Which do you hold in your heart?

Primary:Wiezenbock
sec/bulk age:Bad Blood soured imperial stout
bottled:ABW, Hellhound Ale (BDS w/ horehound),Eddie's Haunted Porter
kegged:dark lager
ready to drink:Strawberry Chardonnay, Big '10, sour brown, Citra APA
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