When to add coffee

Tips, tricks and techniques regarding brewing with extracts, steeping grains, and partial mash.

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When to add coffee

Postby Mattheus_Rex » Fri Sep 05, 2014 6:20 am

I'm thinking of adding coffee to a stout I plan on making. When is the best time to add? I was thinking of the last 10-15 min of the boil in a grain bag to allow it to steep so to get a nice coffee flavor in the background but have also read about putting it in the primary. Thoughts?
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Re: When to add coffee

Postby Denny » Fri Sep 05, 2014 9:10 am

I hate coffee added to the boil..it tastes like boiled coffee! I use 2 methods. I use 4-5 oz. of coarsely cracked beans in a bag in the secondary for aroma and a bit of flavor. Then when I bottle or keg I add strong brewed coffee to taste. I pour 4 2 oz. samples of the beer and add a different, measured amount of coffee to each. I taste and decide which I like best, then scale that amount up to the batch size. I have also found that I need to cut back a bit on the bittering hops and roast malt in the beer to account for the coffee.
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Re: When to add coffee

Postby turbo_ale » Fri Sep 05, 2014 9:48 am

You could also use the cold steep method, add the cracked coffee beans to cold water for 24 hours, strain off the beans, add the coffee juice to keg/bottling bucket to taste.
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Re: When to add coffee

Postby tookalisten » Sat Sep 06, 2014 6:11 am

My best result was with a Porter where I mildly cracked about 4 oz of whole beans, placed in a muslin bag and put in the keg. I left it in only for a few days until I got the aroma/taste that I wanted and then pulled it out.
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Re: When to add coffee

Postby johncieera » Mon Sep 22, 2014 9:37 am

add coffee in the secondary.In this site explain how you can do it http://www.cubancigarsbest.com/blog/how-to-store-your-cuban-cigars-without-owning-a-humidor/ crush the coffee beans with something and put it.
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