Cold Press Coffee

I was going to be posting a similar thread in relation to my chocolate stout. Great info here. So what about sanitization/dosing individual bottles/keg with cold press coffee. Boil water before cold pressing to sanitize water, what about the small amount of dissolved oxygen in water, sanitize beans briefly before steeping?

 

Funny you mention that. My wife and I cracked a growler of Sump last night and the first thing she asked was if it was a peppered stout as it smelled/tasted of green pepper.

I've been doing what FATC1TY suggests with the past few coffee beers I've done and have been MUCH more happy with the results. I'll buy whole bean coffee from the small roaster near my house, smack the bag with a hammer a few times to crack the beans, and toss them in. I do typically douse them in a little whiskey, just to be safe. I always hated adding all that cold pressed coffee water into stouts that I want to be as thick as mud. I'd rather "cold press" the coffee in the beer.

 

Doh!

yeah, a hop sack, works best to keep it all together. That or put one around your siphon next time!

 

When I used coffee grounds in a beer a while back I put the output end of my siphon hose in a grain bag and that got most of it. In some discussions since the @OldSock mentioned using whole beans and adding some extra to compensate for not course grinding. I plan to do that in the future.

 

I agree. Cold-pressed, or cold-steeped is the only way I've infused coffee into stouts, and I've had great results. You get a nice, clean coffee flavor without all the burnt/roasted flavor that can be attributed if you were to actually brew a pot of coffee and add it before bottling. I just pour the cold steeped coffee (with grounds filtered out) into the bottling bucket with my priming sugar, and rack my beer onto that before bottling.

 

I'm a coffee roaster, not a brewer. But I've provided both cold brew and very coarse ground coffee to home brewers and small craft brewers. And I've much preferred the beers that were "dry hopped" with the coffee rather than the ones where cold extract was added. I don't know if it's just my imagination but the coffee flavors seem to be better incorporated in the beer when dry grounds are added.

 

Agreed, I also find that coffee added this way lasts longer than the cold brewed addition. Adding coffee is certainly easier to control than the steep, but I think the extra effort is justified.