Congratulations on medalling with your coffee mead. IMO, coffee mead is perhaps the most challenging wine to make, not least because most folk begin by making drinkable coffee as the liquid they add to the honey. Using beans is the way to go. Loved your idea of the added spices. Have never thought to add a blend of spices that would constitute a version of Garam Masala. This is now on my to do list. Thank you for the inspiration.
Cheers! Garam masala is one of my favorite spices to cook with, and I couldn’t get over thinking how well it would pair with coffee and allspice. Fortunately, those instincts were correct, and I didn’t waste a bunch of expensive honey! 🤣
I've made a few meads that used garam masala. If you want the BEST spice ever, get your own whole ingredient and toast them each individually. After that combine to your preferences The difference it makes is astounding.
Wow, I would never have thought of this! And now I'm thinking there is one type of coffee you didn't mention... using the coffee berry. I am definitely going to try making that when my coffee plants produce - and I'm also going to make this ~ I'm drooling just thinking about it!
The berry and unprocessed/unroasted seed are not going to contribute a whole lot if you are trying to make anything like coffee. Unroasted coffee is just grassy tasting and disappointing.
If I were to do a large batch of a coffee mead I would consider making this recipe, but I like the idea of switching out the blonde roast coffee with4-6oz of date seed coffee, because I think the natural sweetness from the date seed coffee with play really well with the garam masala spices. I have made three one gallon batches of coffee mead. First two I had use almond honey, buckwheat honey and wildflower honey. I had used black velvet coffee from Atomic coffee in one batch and major Dickinson from peets coffee for the other. I had made the coffee in a mocha pot. The mead came out really good and the bottle I gave my mother she really liked it. This was my mothers first time trying mead.
I have a batch of coffee mead brewing now I had brew a Hawaiian blend coffee in a mocha pot using coconut water with pineapple. I had use just under three lbs of macadamian nut blossom honey from Hawaii a used lime juice and some of the lime zest. In conditioning I going to add one Tonka bean and maybe add cloves, star anise, allspice.
I bocheted some honey and made a coffeemel using cold brew instead of the water and then added roasted cocoa nibs in secondary. It turned out very very nice and I don't have any bottles left for my 1 year tasting.
Curious how it might change things if you toasted whole spices and then ground them to make your own garam masala. Not sure if you'd save much of the volatile compounds over a long age, but maybe you'd get additional roasted notes to compliment the coffee?
I had heavily considered this, except I don’t have a spice grinder right now. I have a couple of UA-cam videos bookmarked of folks making traditional garam masala blends, and I’ll probably get around to trying them at some point!
Looks like my next mead batch recipe. Are you adding anything to kill the yeast before back sweetning? You mentioned you preferred the 2-3 day soak with the coffee beans, what are your thoughts on cutting back the garam masala? Is there anything else you would adjust from the original recipe?
I know I mentioned briefly, but yes k-meta and sorbate before backsweetening. You could always try it without garam masala, then do a small addition after tasting at like 3.5g/5 gallons to see if you want more. I think it balances well. I think, if anything, I might want a little oak to balance it too, if I’m freestyling.
@@DointheMost I like Garam Masala so I was thinking of keeping with the original amounts. I brew a lot of beer but not much mead, so I dont always have a mindset for it. I have about 12lbs of Mango Honey left so I was thinking I would use that
@@bryanchuchta8293 Mango honey could work really well here. IMO go for the full amount of garam masala (equal to the allspice). Clearly the Red Earth judges loved it!
I have never made my coffeemels using whole beans because of the acidity and oils in the beans. Did you have a problem with the oils doing it in secondary as opposed to primary? I might have a friend roast me some beans so I can try this. Love my coffeemels.
How do y’all find all these competitions? All I’ve been able to find are beer comps that don’t do mead, and stuff in the fall. And Mead Stampede of course. But I’ve spent hours trying to find springtime comps and never could find any lol
Get my 120-page mead ebook: dointhemost.org/book
Congratulations on medalling with your coffee mead. IMO, coffee mead is perhaps the most challenging wine to make, not least because most folk begin by making drinkable coffee as the liquid they add to the honey. Using beans is the way to go. Loved your idea of the added spices. Have never thought to add a blend of spices that would constitute a version of Garam Masala. This is now on my to do list. Thank you for the inspiration.
Cheers! Garam masala is one of my favorite spices to cook with, and I couldn’t get over thinking how well it would pair with coffee and allspice. Fortunately, those instincts were correct, and I didn’t waste a bunch of expensive honey! 🤣
I've made a few meads that used garam masala. If you want the BEST spice ever, get your own whole ingredient and toast them each individually. After that combine to your preferences The difference it makes is astounding.
love coffee and love garam masala this going in the bucket when its free.
Such a cool mead and great exploration in coffee. I need to add some whole beans to my chocolate bochet.
Let me know how it goes!
Can’t wait to try and make this!
Wow, I would never have thought of this! And now I'm thinking there is one type of coffee you didn't mention... using the coffee berry. I am definitely going to try making that when my coffee plants produce - and I'm also going to make this ~ I'm drooling just thinking about it!
The berry and unprocessed/unroasted seed are not going to contribute a whole lot if you are trying to make anything like coffee. Unroasted coffee is just grassy tasting and disappointing.
I'm just in the middle of the second ferment of something similar. I call it a 'Breakfast Mead', Arab style coffee and Masala chai ...
Coffee mead. I lost my words. This is mind blowing
Do we need to use different coffe beans or regular works too
I recently did a chicory coffeemel, and haven't tried the aged version yet
YES, DUDE, YES!!! This brew is amazing
Thank you for lending your palate to my tastings!
Very interesting recipe! Loved it!
Molto bene!
@@DointheMost 😂 Benissimo, direi!
If I were to do a large batch of a coffee mead I would consider making this recipe, but I like the idea of switching out the blonde roast coffee with4-6oz of date seed coffee, because I think the natural sweetness from the date seed coffee with play really well with the garam masala spices. I have made three one gallon batches of coffee mead. First two I had use almond honey, buckwheat honey and wildflower honey. I had used black velvet coffee from Atomic coffee in one batch and major Dickinson from peets coffee for the other. I had made the coffee in a mocha pot. The mead came out really good and the bottle I gave my mother she really liked it. This was my mothers first time trying mead.
This is an interesting take, and something I may experiment with in the future. Thanks for the inspiration!
I have a batch of coffee mead brewing now I had brew a Hawaiian blend coffee in a mocha pot using coconut water with pineapple. I had use just under three lbs of macadamian nut blossom honey from Hawaii a used lime juice and some of the lime zest. In conditioning I going to add one Tonka bean and maybe add cloves, star anise, allspice.
This gives me an idea for a bochet Turkish coffemel, with emphasis on the cardamon
👀👀👀👀👀
Would you use the same amount of coffee and Garam Masala in secondary for a session strength/hydromel?
Do we reaally need to add tannins (garam masala have already have strong spice mix and is quite bitter) and vegetable glicerin?
I want to try this recipe but the link for the link for the 100% Vegetable Glycerin is for a skin loation.
Please help
Really Appreciate Your Video , Thanks ! 🐯🤠
🍻
I bocheted some honey and made a coffeemel using cold brew instead of the water and then added roasted cocoa nibs in secondary. It turned out very very nice and I don't have any bottles left for my 1 year tasting.
I need to try cold brew again!
Curious how it might change things if you toasted whole spices and then ground them to make your own garam masala. Not sure if you'd save much of the volatile compounds over a long age, but maybe you'd get additional roasted notes to compliment the coffee?
I had heavily considered this, except I don’t have a spice grinder right now. I have a couple of UA-cam videos bookmarked of folks making traditional garam masala blends, and I’ll probably get around to trying them at some point!
Looks like my next mead batch recipe. Are you adding anything to kill the yeast before back sweetning? You mentioned you preferred the 2-3 day soak with the coffee beans, what are your thoughts on cutting back the garam masala? Is there anything else you would adjust from the original recipe?
I know I mentioned briefly, but yes k-meta and sorbate before backsweetening.
You could always try it without garam masala, then do a small addition after tasting at like 3.5g/5 gallons to see if you want more. I think it balances well. I think, if anything, I might want a little oak to balance it too, if I’m freestyling.
@@DointheMost I like Garam Masala so I was thinking of keeping with the original amounts. I brew a lot of beer but not much mead, so I dont always have a mindset for it. I have about 12lbs of Mango Honey left so I was thinking I would use that
@@bryanchuchta8293 Mango honey could work really well here. IMO go for the full amount of garam masala (equal to the allspice). Clearly the Red Earth judges loved it!
I have never made my coffeemels using whole beans because of the acidity and oils in the beans. Did you have a problem with the oils doing it in secondary as opposed to primary? I might have a friend roast me some beans so I can try this. Love my coffeemels.
No problems with the oils as far as I could tell. I love how it worked out.
How do y’all find all these competitions? All I’ve been able to find are beer comps that don’t do mead, and stuff in the fall. And Mead Stampede of course. But I’ve spent hours trying to find springtime comps and never could find any lol
Ope, there goes the rest of my bucket of sweet clover. Thanks BC! Great videos for 2024!
Speaking of, I probably need to order more!
It's best practice to always keep 2 buckets on hand.
Can confirm this one is good.
He tasted it. Trusted source! Also check out meadtools.com 😁
Congratulations.
Now this is a great use for my five gallons of sweet clover honey.
😁😁😁
Where's Jake? Get in here! We got Sweet Clover honey!
Instead of buying Mountain Dew and Baking soda buy Dointhemost's book.
This guy reads
FIRST!!!!
🤯💥🎉🎊⚡✨🌟⭐💫
🐯🤠