Coffee

Discussion in 'Brewing & Beer Knowledge' started by Ilikebeer, Dec 21, 2017.

  1. Ilikebeer

    Ilikebeer

    Joined:
    Sep 26, 2017
    Location:
    Ohio
    what is better whole bean or ground?
    During boil, flame out, secondary?
     
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  2. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Definitely no correct answer here and it can depend a lot on the beans and type of beer they are going in.

    I always add cold in the keg with a rough crush (some beans end whole but mostly they are broken into large chunks). Some people love making cold brew and then dosing it in at keg. I would avoid heat with coffee additions in beer.
     
  3. Ziggy

    Ziggy

    Joined:
    Jan 30, 2015
    Location:
    Maryland
    Whole bean straight into the fermenter during cold crash. Age 1 week. Best/most intense yet not overkill amount of coffee i've ever had in a stout. Might be too much for some though.
     
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  4. Gonzoillini

    Gonzoillini

    Joined:
    Apr 12, 2013
    Location:
    Chicagoland
    What has worked best for my process is very similar to what rcubed and Ziggy posted above.

    I "dry bean" in the keg with about 4oz of roughly crushed beans (we used to call it angering the beans, literally taking a pint glass / rolling pin and just hitting them a few times to crack open some of the beans without crushing / grinding anything) in a weighted muslin bag for 5 gallons of beer, and I start tasting it after 3-4 days and pull the beans when I'm happy with the flavor.

    Fresh coffee (less than 3-4 weeks old), keeping oxidation as low as possible throughout the process, and then not sitting on the finished beer all keep the green pepper / oxidized coffee character away.

    I would be very wary of doing anything with coffee on the hot side of the process.
     
  5. Ziggy

    Ziggy

    Joined:
    Jan 30, 2015
    Location:
    Maryland
    Can't emphasize fresh coffee enough too. I vacuum sealed mine incase of any delays
     
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  6. I'll second or third whole beans in secondary or keg.
     
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  7. reverseapachemaster

    reverseapachemaster

    Joined:
    May 21, 2015
    Location:
    Denver
    I make a concentrated cold brew the day before and add at packaging. I think getting all the coffee solids out of the beer is important to avoiding the green pepper and stale coffee flavors. I bottle only so those bottles end up hanging out at room temperature. If I kegged I'd probably just add in the keg.
     
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  8. anteater

    anteater

    Joined:
    Feb 5, 2014
    Location:
    Portland, OR
    +1 more for dry beaning with whole or very coarsely crushed beans in secondary/keg. I also find that the type of bean I want in my beer is a lot different than the bean I like to drink in a cup of coffee. Dark roasts are the way to go in beer.
     
  9. fbslim20

    fbslim20

    Joined:
    Mar 29, 2018
    Location:
    Minneapolis
    A number of breweries around Minneapolis are starting to sell Barrel-aged coffee beans. They’re not cheap, but they really add another dimension. My favorite so far were Apple brandy BA beans from Wild Mind.
     
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  10. rcubed

    rcubed

    Joined:
    Oct 6, 2013
    Location:
    San Diego, California
    Modern Times has been doing this for awhile now. I've enjoyed BA beans but it's not something I want to drink every day.
     
  11. fbslim20

    fbslim20

    Joined:
    Mar 29, 2018
    Location:
    Minneapolis
    Agreed. I like the flavor they impart in beer, like Modern Times’ House of the Dead or city of the dead. It’s not as heavy a barrel flavor as normal Barrel Aging.
     
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