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I've tried coffee soda and beer in the past without much luck (not very tastey), but at a recent brew event I had an opportunity to talk with commercial brewers and the secret is, dramatic pause, add fresh brewed coffee to the secondary. I have plenty of ideas........ ;D
Who's taking the plunge? I LOOOOVE coffee!!!!! Sadly, I don't have enough background to attemp it, so I hope some of the more experienced mazers will take a stab at it.And share the process, if not the end result :-\
Duuude!!! YOU ARE BAAAADD!!!!
I only made the Ancient Orange-messed up the first batch and made a second one a couple days later, clearing nicely!
Have a 5 gal batch pyment about 1 month in secondary and started a batch of raspberry mel on Saturday.
Where did you fing the coffee blossom honey? I may venture a 1gal batch of clover and coffee as soon as I get an empty jug. Keep us posted.
I was thinking the same thing, which has me wondering if a spiced red tea mead would be bitter as well. I'll have to see how it ages. A mistake I made with that mead I'll not make again, was putting loose tea into the must. That may be why it's bitter as well, tea spent to much time soaking in the mead.
I cook a lot, nothing out of cans. The way I see it, not much differance between making a pot of must or a pot of thom kha goong. Just like cooking, when you don't follow a recipe, not everything works out.
I found coffe honey online. Search "Coffe Blossom" and "Coffee Flower Honey". It comes from Java, Kona and Mexico.
1 lb. Coffee bean & Tea leaf, french roast coffee (corse ground)
12 lb. Coffee Blossom honey (mexico)
1 1/2 gal. water (or there abouts) to make 3 gallons of must
Lalvin 71B-1122 yeast
Use Toddy® cold brew system to make 2 quarts coffee concentrate (enough for 2 gal. coffee).
Blend coffee, water and honey to make 3 gal. must in a 5 gal. primary bucket. Rehydrate yeast and pitch in must, cover with cheese cloth.
If a must P.A. is 20%, and the yeast die off between 12% - 14%. How much fermentable sugar (balling %) would be left in the mead, how sweet would it be and is there a tool for making these calculations?
I made a gallon of coffee wine a number of years ago. The recipe I used called for the freeze dried stuff. As I rememeber it did not turn out well. But that may have been from using store brand coffee crystals.
The idea of using bean sounds much better.
Instead of brewing a concentrate up front... If you boil you water to disolve your honey, you could add the slightly ground beans to a nylon strain bag with the boiling water.
For the adventurous you can buy green coffee beans at http://www.sweetmarias.com and roast it at home with a popcorn popper (info on the site).
It is incredibly good, I'm drinking some of my own Yirgacheffe right now, in fact. I will probably end up making some kind of coffee beer in the future. Not sure about mead though, I'm still gathering information for my first batch
Green coffee beans smell like grass. I can't imagine the taste being very good and haven't ventured to try one myself, though I might tonight in the name of science.
I would definitely use fresh roasted and ground beans if I were to put them in a beverage. It takes near boiling temperatures to get a proper oil extraction and works best with fine grind sizes. That's most likely the best way to get the flavor (and caffeine if you're looking for it). So I wouldn't think whole roasted beans just stuck in a cool must would do much.
It seems like coffee flavor and aroma decays somewhat over time. Someone else may be able to answer how fermenting mead will work on coffee compounds chemically over time. I would find that interesting.