Some Hot Info For Brewing Beer With Coffee

Coffee Beans For BrewingGuest blogger Bryan Roth shares some tips for brewing beer with coffee.
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I used to drink coffee, but haven’t had the stuff in years. I loved the aroma and flavor, but hated depending on it to function in the morning.

These days, the only time I drink coffee is when it’s in my beer.

Coffee porter, coffee stout … I’ve even had a coffee IPA. For fans of both beer and the caffeinated drink, there are lots of great options. So how can you mix the two for homebrewing? It’s easier than you think.

 

Choose a Style

The first step for brewing a beer with coffee is determining what kind of base style you’d like to use. These days, brewers are all over the map with what kind of beer they’ll add coffee to, but classic examples include Founder’s Breakfast Stout, brewed with Sumatra and Kona coffee, and Kona’s Pipeline Porter, which uses Kona coffee as well.

You’ll often see coffee beers use a malt-forward base, as coffee flavors match the profile of roasted barley and chocolate malt very nicely. There are a lot of great stout and porter kits you can use as your base, but consider an imperial stout or robust porter for ideal pairings.

That said, experimentation is the beauty of homebrewing, so maybe an American pale ale with coffee is more up your alley. When it comes to brewing beer with coffee everything is open to one’s own interpretation.

 

Pick a Coffee

Once you know the style of homebrew you’d like to use, you’ll want to pick a coffee that matches nicely. Not all coffee beans are the same.

Coffee Stout Beer Ingredient KitTechnically speaking, any style of coffee will work, but you may have specific tastes or even strength you prefer. Espresso will be much stronger in perceived coffee flavor than a “cinnamon roast” coffee bean, which might offer more nut-like flavor. The National Coffee Association has a great list of roasts – from light to dark – that may help you find the kind you want.

One thing to be aware of when brewing beer with coffee is the oil content of beans, as it may impact head retention and mouthfeel of your homebrew. Depending on the beer style you’re using, that may or may not be an issue. An imperial stout, for example, isn’t as reliant on a big stack of foam as a pale ale.

 

Adding Coffee To Beer

Depending on the intensity of coffee flavor you seek, you may be interested in adding coffee to your boil, but the best way to get that roasted taste is in secondary fermentation. To maximize flavor without too much astringency, try cold brewing coffee.

Making a cold brew coffee is easy. Take a cup of ground beans and mix with four cups of cold or room temperature water. Let it sit for 12 to 24 hours, strain the coffee grounds from the water and you’re set. You’re left with less acidic, more flavorful coffee.

Shop FermentersKeep in mind the risk for infection is fairly low as long as you properly sanitize whatever the cold brewed coffee touches.

As an alternative, you could also place ground coffee beans into a muslin bag and steep them like a tea for up to seven days in your secondary. Just make sure to sample your beer as the ground beans steep to make sure you achieve the right amount of flavor you’re looking for.

Ready to start brewing beer with coffee? Check out the Captain Cogsworth Coffee Stout, which has all the ingredients prepared for you.
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Bryan Roth is a beer nerd and homebrewer living in Durham, North Carolina. You can read his thoughts on beer and the beer industry on his blog, 
This Is Why I’m Drunk, and send him suggestions on how to get his wife to drink craft beer via Twitter at @bryandroth.

3 thoughts on “Some Hot Info For Brewing Beer With Coffee

  1. I brewed my first Coffee Porter a couple months ago basing it on a Robust Porter recipe that I have used for years that I picked up from this very Krause website: http://www.eckraus.com/beer-recipes-robust-porter.
    (Thank you very much guys… : )

    I was overwhelmed with the different suggestions as to how to get the proper amount of coffee flavor in my brew. (I wanted it to be a pronounced coffee flavor, not a weak afterthought.) Also struggled with the question of when to add the coffee addition.

    Just before brewing, I happened to be at Trader Joe’s and stumble upon their own brand of cold brewed coffee. It’s a 32 oz. bottle and a concentrate. At the time of kegging I added the entire bottle to my 5 gallon keg and shook it up vigorously. When the brew was properly carbonated I tapped it and it tasted just the way I envisioned it. For what it’s worth… just sharing how I approached flavoring my Robust Coffee Porter.

    Cheers!

  2. I would love to try a brew with coffee. My concern is that nearly all the recipes for cold brewing coffee is that the coffee is good for a week. How does this affect the beer if the coffee is only good for a week? I’m a beer drinker but I don’t think I can drink 5 gallons in a week. I guess I could try

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