A big thanks again to TJ at Commonplace Coffee ... he gave me a quart of cold-pressed Sumatran Mandheling coffee extract to add to the porter. I brought it up to boiling, then quick-cooled before adding to the secondary fermenter. Going to give it a couple of more weeks before bottling. Gotta get it ready for Febtoberfest!
Edit: In answer to Eli's question in comment 1: Yep, I boiled it last time, too. You're right in that boiled coffee can be harsh, but the difference here (at least I think it is) is that boiling/hot water was not used to extract anything from the beans, which will give that bitterness. Rather, the coffee was extracted using cold water, then the extract was brought to a boil. I suspect that if I let it boil for a while, the "cooking" reactions would impart harsh flavors, but it was just to do a quick sanitize and I cooled it down immediately. Only time will tell if this batch comes out as nice as the first one!
Edit: Adam, check out Toddy Coffee; this is the little device that my buddy TJ uses to make cold extracts. They use it for making really good iced coffee in the summer. It is indeed smooth!
2 comments:
Did you boil it the last time you brewed this beer?
I'm surprised it didn't give any off flavors since boiled coffee can be kind of harsh...
Veeeerrrryyy interesting...never heard of cold pressing coffee. I've added beans, ground coffee and brewed espresso before and that seemed to work.
I'd like to see what the difference would be...cool.
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