I’ve noticed most people like the burnt coffee because it’s familiar and consistent. That’s probably why it also worked. People like what they will expect.
Thanks Martin. I’ll definitely checked out, Keen on Coffee, as I drink my morning brew. A few months ago, my homebrew club did a large batch of blonde stout wart that we distributed and fermented separately, then added our own coffee and additives. I chose a local coffee roaster that I’ve been getting coffee from for years. I used half Honduran and half Colombian for a balance. I also did a coco nib tincture and vanilla tincture with a little bit of Chipotle and Ancho powder, since I didn’t have any peppers ahead of time to tincture. It turned out great and balanced. One of my friends in the club used toasted coconut and coffee. It was great too. ☕️ 🍺
I also roast coffee and have had excellent results just adding whole beans 2-3 days prior to kegging. I get good coffee flavor using 1.5 to 3 oz of beans per 5 gallons.
Awesome video Martin! I brew quite frequently beers with coffee (vanilla coffee Cream Ale, Pumpkin Spiced Latte Ale, Mexican Hot Chocolate Stout with Coffee) and I usually do the dry beaning method - it is just easier to control over time how much coffee flavor makes it into the beer. However, I always wondered if I really have to use the fancy and more expensive coffee from a local roaster. I gotta admit though, I just like to go into the shop and have the smell of coffee in the air.
Highly entertaining video! I knew about your coffee passion from the Brulosophy podcast and its awesome to see you connect that to the brewing side. Would be really cool to see you repeat the experiment with a different method of coffee flavor infusion!
Thanks Steve! Yeah I'd like to test cold brew as well. My guess is that'll result in beers that tasters cannot tell apart - cold brew smooths out the edges of crappy year old grocery store beans.
I’ve noticed most people like the burnt coffee because it’s familiar and consistent. That’s probably why it also worked. People like what they will expect.
SHAMELESS PLUG!
So great....as a coffee snob myself I'll be checking it out!
Thanks Martin. I’ll definitely checked out, Keen on Coffee, as I drink my morning brew. A few months ago, my homebrew club did a large batch of blonde stout wart that we distributed and fermented separately, then added our own coffee and additives. I chose a local coffee roaster that I’ve been getting coffee from for years. I used half Honduran and half Colombian for a balance. I also did a coco nib tincture and vanilla tincture with a little bit of Chipotle and Ancho powder, since I didn’t have any peppers ahead of time to tincture. It turned out great and balanced. One of my friends in the club used toasted coconut and coffee. It was great too. ☕️ 🍺
Wow. That was an epic Brulosphy test.
I also roast coffee and have had excellent results just adding whole beans 2-3 days prior to kegging. I get good coffee flavor using 1.5 to 3 oz of beans per 5 gallons.
Martin...you are Keen in your work. Been following you since Homebrew Challenge. You deserve to be shameless.
Not waiting for it to degass might actually be good! Thanks for the experiment.
Awesome video Martin! I brew quite frequently beers with coffee (vanilla coffee Cream Ale, Pumpkin Spiced Latte Ale, Mexican Hot Chocolate Stout with Coffee) and I usually do the dry beaning method - it is just easier to control over time how much coffee flavor makes it into the beer. However, I always wondered if I really have to use the fancy and more expensive coffee from a local roaster. I gotta admit though, I just like to go into the shop and have the smell of coffee in the air.
Did I hear correctly? Expresso? 10:43
Thanks for doing this! I’m pondering how I want to add coffee to a porter I’m fermenting. Not sure what I’m going to do, but this helps quite a bit
Highly entertaining video! I knew about your coffee passion from the Brulosophy podcast and its awesome to see you connect that to the brewing side. Would be really cool to see you repeat the experiment with a different method of coffee flavor infusion!
Thanks Steve! Yeah I'd like to test cold brew as well. My guess is that'll result in beers that tasters cannot tell apart - cold brew smooths out the edges of crappy year old grocery store beans.
I'm not big on adding other ingredients to beer but this is a cool result!
Fascinating!
Martin do you age your beans for a week or 2 after roasting?
Why have multiple channels if you wont cross promote? I say have at it
I still don't get the point to add coffee beans to a cream ale... someone could please explain to me?