Cold brew coffee with cocoa nibs added?

Discussion in 'Homebrewing' started by maxcoinage, Sep 25, 2014.

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  1. maxcoinage

    maxcoinage Maven (1,256) Apr 6, 2012 Illinois
    Trader

    I have an Oatmeal stout fermenting right now that I am planning on turning into a Chocolate Coffee Oatmeal Stout -- my own ode to FBS. I've been reading up on different ways to add chocolate and coffee to beers and I think I've definitely settled on cold brewing coffee and adding to secondary. I bought some raw nibs that was going to add at the same time ( still debating on soaking in vodka or not ) but got to thinking about possibly throwing half the nibs in with the coarse ground beans / water cold brew. Not sure if much/any of the chocolate would be extracted. I suppose I could just sip some of it when it's done, but just curious if anyone else has done anything like this or has any thoughts.

    Cheers,
    John
     
    #1 maxcoinage, Sep 25, 2014
  2. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    I'm not sure I've ever heard of anyone trying to cold-brew (per se) cocoa nibs. My guess is that it wouldn't extract a lot of chocolate flavor unless you really extend the time, like to a few days. That's based on experience dry-nibbing in the keg. I'd be interested in hearing the results if you try this.
     
    #2 VikeMan, Sep 25, 2014
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  3. dblab33

    dblab33 Initiate (0) Dec 9, 2011 Michigan

    I'd suggest putting both the nibs and coffee in a muslin bag and throw it into secondary. I make a LOT of coffee beers and do not like how cold press holds up vs 'dry beaning' the beer. Beers that I've added cold pressed coffee to just fade faster and stale coffee flavors come through much quicker. I find that if you just very coarsely crush the coffee it can sit in with nibs for the same amount of extraction time without becoming overwhelming.
     
    #3 dblab33, Sep 25, 2014
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  4. DrMindbender

    DrMindbender Initiate (0) Jul 13, 2014 South Carolina

    I'm a fan of adding coffee like a hop stand at flameout and letting it steep for 20 minutes before cooling the wort...always had good quality coffee flavor from this without the risk of contamination by adding straight beans to the secondary or cold brewing (which is my personal least favorite way to get coffee flavor). The flavor is not overwhelming nor is it burnt or "off" as some will describe. Just use between 2-4 oz of coffee for an average flavor and up to 8 oz if you're looking for an overpowering coffee flavor.

    Cacao essence is fat/alcohol soluble, so cold brewing it in water would only extract minimal oils/essence from the nibs. Dont debate it, just soak them jokers in a nice spirit and toss them into the secondary and leave the beer on the nibs for between 10-14 days...its the best way to get the oils out and into your brew.
     
    #4 DrMindbender, Sep 25, 2014
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  5. maxcoinage

    maxcoinage Maven (1,256) Apr 6, 2012 Illinois
    Trader

    U like
    I like this idea. do you soak the coarsley crush beans in alcohol and add to fermenter with? or how do you sanitize? Also how long do you usually leave that in fermenter? thanks
     
    #5 maxcoinage, Sep 25, 2014
  6. maxcoinage

    maxcoinage Maven (1,256) Apr 6, 2012 Illinois
    Trader

    I might actually reserve a bit of the nibs and try this just to make some cold brew to drink. will report back if I do..
     
    #6 maxcoinage, Sep 25, 2014
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  7. dblab33

    dblab33 Initiate (0) Dec 9, 2011 Michigan


    I do not sanitize any of it and have never had an issue. A week is usually the sweet spot for me.
     
    #7 dblab33, Sep 26, 2014
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