French Pressing/Infusing Beer

Yes. Sorry I didn't specify my question enough. Through a typical french press you ground your beans, but the steep time is only 60 seconds. I read on another site that you let the beer sit for 10min or so. But I'm still unclear if you just add whole beans to the press similar to a randall or if you actually ground your beans and add it to the press.

I'm sure both would work but I'm curious for someone who's done it before. If not then perhaps I'll experiment with some Old Raspy.

 

So you didn't grind the beans? Did you let it step at room temp or in the fridge? Very cool though since I recently ordered some Intelligentsia La Tortuga and happen to have a BCBS. I think I may try the same thing! Any advice would be greatly appreciated.

 

that's okay. you don't have to get it.

 

I like the idea of acting out the R+D division of breweries. Experimentation leads to new flavor profiles and pushing the envelope to change what we think will create good beer.

 

one of the best beers ive had was with a press. GHS blend eclipse through a coffee press= amazingly delicious. the base beer was incredible thru it too.

 

Where did you get your info about a "typical french press?" I have never heard of a one minute steep time. Of course, you should press your coffee to suit your taste, but the most commonly recommended practice is to use 10 g of coarsely ground coffee/6oz water and steep for 4 minutes.

Incidentally, this guideline works very well for cold steeping coffee in beer, as well. I have a hard time imagining how french pressing coffee with beer for multiple hours wouldn't completely mask the taste of the beer, or even taste good, for that matter. And I would strongly recommend against using whole beans, as the vast majority of the beans' volatile/aromatic compounds reside inside the bean. Coarsely grinding the beans immediately before steeping is the way to go.

 

You don't generally want a coffee press to go all the way down, there's no need to. The point is merely to compact the coffee grounds and push them through (most) of the liquid. Once they're on the bottom any remaining liquid is filtered. Not sure how this would be a problem with hops when it's not with coffee grounds, but there you go.

 

I ask my wife to order me a Randall Jr for fathers day today. We will see how it goes next week when it gets here.

 

I didn't think so either... But fresh citra gave me nothing... No press on the cones, no hops imparted.

 

I use the Aeropress and used this method for making coffee:

http://timwendelboe.no/resources/brewing-guide/aeropress/

Most places I've read recommended a 1min maybe 2min steep time. Maybe it's different for the Aeropress but I wouldn't see why.

Thanks for the info.

 

how long was your steep?

 

Wildly different than with a French Press.

You're pulling liquid through the grains much more compressed and at a much finer grind. French Press needs a good 4 minutes for extraction at its ratio (1:17 grams), grind size and method.

If cold steeping, it's recommended to leave your coffee in the fridge overnight (24hours+). With beer I'm sure there are other factors in play but I'd heartily recommend lengthy steep times.

 

I tried many different times.

 

and what was your ratio?

 

Partial grind on the beans and they were steeped in the fridge. I used about a half cup of beans per bottle.

 

I don't see how that is "wildly different". Both allow the grounds and coffee to steep in one container. The Aeropress is used for smaller servings so that's probably why the steep time is different considering the size of normal french presses.

With a french press you use the filter to push the grounds down to the bottom. With the Aeropress you are pushing your liquid through the grounds past a filter directly into a cup. Essentially they're the same thing.

Which method are you saying is more compressed and why? And the grind is entirely up to the user, not the press.

 

Beer + coffee... When worlds collide!

I've yet to try infusing coffee with beer-yet-but it seems to me if I'm cold-brewing then time isn't all that important. When I brew iced coffee I'll let it sit for 12 to 24 hours, but for randalizing my beer I don't think that's very practical.

 

Jam in leftover hops. There were plenty. Lol.

 

French pressed an IPA and a double IPA with some coarse ground coffee about a week ago just for fun. The IPA was pretty decent the double not as much, there was some carbonation loss, but no big deal. Might try a few other things sometime.
Here were a few ideas http://drinks.seriouseats.com/2013/...-infuse-beer-with-hops-spices-cocoa-nibs.html

 

I have 2 French presses and an Aeropress. One of the French presses has a similar capacity (single serving) to the aeropress and works much differently--I do a 3.5 minute steep with the press and a 1 minute steep with the aeropress to get a cup that I enjoy. My understanding is that the plunger on the aeropress is sealed, and thus forces the liquid through the coffee at high pressure (this is why it is marketed as an espresso maker... which it is not). The French press just gets the junk to the bottom so you can pour out a good cup. The aeropress is typically used with a paper filter which takes out a lot of the oils (and sediment) that would end up in a French pressed cup. I think pressing beer through the paper would result in the straining out of hop and/or coffee oils negating the purpose of the experiment. The mouthfeel and flavors that come through each method (for coffee brewing) are very different, even for the same beans.

There are a lot of "loose" tea accessories that would probably be good for experimenting. I've heard that the Randall Jr. is basically a repurposed tea steeper. I might try something in a glass thermos that I have which has a straining screen and a gasketed lid, which could potentially preserve carbonation.