Coffee extraction via rum tincture

Haven't done this with rum, but I've done it to great effect with vodka. Remember to use a lot more grounds when using cold extraction as opposed to what you would use if just brewing coffee regularly.

 

I'm confused by your question (or maybe I'm confused by your original post). By alcohol extraction, you do mean putting coffee grounds in some type of liquor (you say rum, I've used vodka) --> leaving it for a while --> then filtering out the grounds --> then using the coffee flavored liquor in your beer.

If that's what you mean, then yes, it works with vodka. Also, I was just comparing the amount used for alcohol extraction against the amount used for hot brewed coffee. It's probably the same amount as would be used in cold brewed coffee.

I didn't get any off flavors, though it was very strong.

 

Why exactly are your stouts turning into gushers from cold brew coffee? Seems like an infection. Do you pasteurize the coffee before pitching into the beer?

Dry beaning the coffee has given very good results for me. Nice coffee finish and some taste midway, lasts for a while too without getting green peppery.

 

I'd say keep cold steeping the coffee but then bring the coffee past 160 to pasteurize before pitching. If you like the flavor it adds then continue doing that technique. It seems almost counterintuitive but you should still get the benefits of cold steeping ( less bitterness/ oils from coffeee).

Let us know how it goes and good luck.

 

I've always had great success with cold-steeping coffee and adding at bottling. No gushers...yet. Just bottled a coffee infused Old Raspy clone 2 weeks ago, and figure the higher abv should ward off any intruders in the ground coffee. Fingers crossed.

 

Any chance the gushers were due to nucleation points from coffee "debris" making it into the beer, rather than infection?