Comments on: Experiment: Boiling Cold-Brewed Coffee

By: Curtis

Curtis — Sat, 26 Feb 2011 23:33:15 +0000

Your experiment is just what I’ve been looking for. I’m going to to try both methods in a stout and see how they turn out.

By: Hop

Hop — Tue, 18 Jan 2011 02:26:40 +0000

I’ve tried introducing cold-brewed coffee at several stages. It seems to be quite successful when bottling. I boil my priming sugar (i.e. corn sugar, dry malt extract, etc.) with the cold-brewed coffee for 10 minutes and add it to the bottling bucket.

This tends to give me the best bang for the buck on flavor.

By: jessie

jessie — Tue, 04 Jan 2011 17:43:44 +0000

sounds great! we will try this with our espresso amber and tell u what we think. thanks, very through description

By: Chris

Chris — Tue, 04 Jan 2011 02:53:55 +0000

Hop

been reading your prose all over the net this week, trying to get a handle on adding coffee to a porter. I think this method above is the most attractive to me.

When are you introducing this in your beers, in the keg or a secondary?