Posted Tue Feb 28, 2012, 3:48pm Subject: Re: Fun Coffee Geek Tricks and Things to Try
-Prove that the gas during off-gassing of freshly roasted coffee is inert (CO2). Roast some coffee, put it in a ziploc vacuum bag immediately after roasting and evacuate the package. Allow it to off-gas to the point where the bag is obviously bulging.
Then, light a candle. CAREFULLY open the bag and try not to pull any air into the bag, just gently open it. "Pour" the air that is in the bag onto the candle and watch what happens.
By inference, it is CO2. The CO2 molecule has an atomic weight of 44. O2 is 32, N2 is 28 (basically, air is 21% O2, 78% N2).
Better to find one of those plastic bags with a tube and valve, like the things the ISS crew drink from. That'll give more control over the gas, at least!
interesting approach. Beers made with coffee typically have the coffee added after the mash, not during. I'd probably be up for tasting one if it were done this way, but I wouldn't expect it to be very drinkable, given the coffee would be WAAAAY over-extracted.
You're correct, and this is why I think all coffee beers taste like crap. To me, the coffee component tastes as if it were taken from an office pot that had sat on a burner for at least a day. Devoid of good aromatics, and a taste that screams "stale." My thought was "Why treat the coffee like coffee, then, if the result ruins what's good about coffee?"
Not sure if you're familiar with roasting at all, but 325 F is long enough to get the beans to expand a bit, and for Maillard reactions to enhance the sweetness of the bean, but this is still about 50 F off of first crack, and you'd have to be crazy to drink it as coffee. The resulting cup is grain-like and a bit sweet, but with no real bitterness to speak of (even after 10 minutes, cupping-style), and with more acidic coffees (East Africans), a bit of their fruity nature comes through. I'm currently looking for Kenyas or dry-processed Africans to test out, and as soon as my brother is ready (probably Easter), I'll be leaving him with a few pounds of test roasts to use for beer. I started a thread last year when we first intended to try this, but he got a bit sidetracked by his Grodziskie and some other experiments. So this year I'm trying to hammer the idea into his noggin!
I know Mikkeller brewery in Denmark was a bit interested (over Twitter) in the product, as they brew a coffee IPA with Koppi coffee, so I was a bit bummed that it didn't pan out. We were going for a pilsner, I believe, to let the coffee assert itself a bit more. I'm honestly just interested in seeing what the coffee produces in terms of flavor and fermentation, as it's going to be denser than most grains, and has a totally different sugar content.
yakster Senior Member Joined: 25 Feb 2009 Posts: 1,013 Location: San Jose, CA Expertise: I live coffee
Espresso: Gaggia Factory / La Peppina... Grinder: Vario / Kyocera Vac Pot: Yama 8 + Pyrex Lox-in Rod Drip: Brazen / Kalita / Chemex /... Roaster: Behmor
Posted Tue Feb 28, 2012, 4:10pm Subject: Re: Fun Coffee Geek Tricks and Things to Try
I'm still planning on making iced coffee by brewing hot into dry ice. I saw a video for this once and it looked like a pretty fun experiment, and I believe it will come out a bit like a coffee soda from the CO2.
Posted Tue Feb 28, 2012, 4:31pm Subject: Re: Fun Coffee Geek Tricks and Things to Try
I have made espresso stouts by adding brewed espresso right before bottling. By varying the amount of espresso and the origin of the beans, it was pretty evident that some varietal flavor was preserved. Also added a healthy dose of flaked oats to the mash to help with head retention.
I added between 3 and 6 doubles per gallon of beer, but they were fairly low volume brewed on a ponte vecchio.
thedotben Senior Member Joined: 8 Mar 2012 Posts: 43 Location: Holland Expertise: Pro Barista
Posted Thu Mar 15, 2012, 1:29pm Subject: Re: Fun Coffee Geek Tricks and Things to Try
Brew coffee with coffee. Ex: Make a slightly weaker French Press, and when complete, pour the coffee through a chemex or pour over with again, slightly less grounds. Use two different types of coffee to create "blends."
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