Crafting Coffee Beers
Coffee and beer are two of the most popular beverages in the world. Both have complex flavors and aromas and can be found in a wide variety of styles. Even better, coffee and beer work great together. It’s time to liven up your homebrewing with the addition of this long-loved, flavorful, and stimulating bean!
In order to understand brewing with coffee, we should first understand a little about coffee itself. Coffee is the “bean” (really the seed of a berry) of a plant that is grown widely throughout South America, Southeast Asia, India, and Africa. It is one of the most widely traded commodities in the world and is loved for its bold flavor, rich aroma, and of course the mildly stimulating and mood enhancing effects of caffeine.
Two basic species of coffee are cultivated – Arabica, from which the majority of high quality coffees are made, and Robusta, a hardy but more bitter and less coveted species. After harvesting, the coffee must be processed in order to remove the fruit that covers the bean, this can be done via either the “wet process” or the “dry process”. The wet process utilizes special machinery that sorts and washes the bean using large amounts of water, whereas for the dry process (also known as unwashed or natural coffee) the coffee is sorted by hand, dried in the sun, and the fruit is then removed using a hulling machine. Following processing, nearly all coffee sold to consumers is roasted to varying degrees in order to unlock its flavor and aroma potential. The quality of the finished product will then be judged by professional coffee tasters in a process typically referred to as “cupping” in which the coffee is sniffed and then slurped in order to evaluate every aspect of its aroma and taste.
Choices, Choices
When brewing with coffee, there are a few decisions that need to be made: The style of beer, the species of coffee, the origin of the beans, how dark they are roasted, and the method by which you add the coffee to the beer.
Let’s start by considering the style of beer. The obvious choices are stouts and porters — no surprise that these meta-styles lend themselves well to working with coffee because highly roasted grains yield deep, rich, roasty flavors and aromas that pair well with the flavors and aromas of the coffee. That said, you shouldn’t feel entirely constrained with those two choices. Stouts and porters will be the easiest to work with but the ability of coffee to complement other styles of beer has been largely underestimated. In fact as the popularity of coffee beers continues to grow, craft breweries have released a wide variety of styles made with coffee, such as Stone Brewing Co.’s Dayman Coffee IPA (a collaboration with Aleman and Two Brothers), and Southern Tier Brewing Company’s Tripel Café, a Belgian-style ale brewed with green coffee beans. As with all things homebrewed, a little creative experimenting can yield interesting and rewarding results.
The next issue to consider is which coffee to use. Before you choose the beans, however, it goes without saying that, just as with all beer ingredients, you’re going to get out of the process what you put in. In other words, if you want a high-quality coffee flavor and aroma in your beer, then you need to use high-quality coffee beans; the stale generic stuff in the can that you find on the supermarket shelf just isn’t going to cut it here. Opinions on what varieties are best are going to span across a broad spectrum, as it’s simply a matter of taste, but try to look for single-origin whole Arabica beans. Some of my personal favorites are the Ethiopian varieties, which tend to have very complex flavors and aromas with notes of fruits/berries (flavors that are often compared to those found in red wine), and Columbian varieties, which have a bright citrusy flavor, full body, and intense, very enticing aroma. Try to avoid any flavored varieties (hazelnut, French vanilla, etc.), which are often lower quality and may be made with artificial flavoring. Although there are some excellent commercial beers brewed with flavored coffee, such as Founders Frangelic Mountain, adding each flavor separately (coffee beans plus vanilla beans for example) will give you more control over the quality and intensity of each flavor.
Once you have selected the variety of coffee bean, you have to decide what kind of roast you want. Lots of commercial and hobby brewers tend to favor darker roasts such as French and espresso, because outwardly these provide the boldest flavors. Something to consider, however, is that a light-to-medium roast bean provides a more complex coffee flavor and aroma, because less of the aromatic compounds are destroyed during the roasting process. A light to medium roast coffee will also have less burnt or acrid flavors that could give a harsh bitter character to your beer. If a stronger coffee flavor is desired, then one can simply use more beans; and if a deeper roast character is what you want, then this can be achieved by increasing the amount of highly roasted grains such as roasted barley, black patent malt, and chocolate malt, to complement the light to medium roast coffee. Sometimes, you might not want any roast at all, as in the case of the aforementioned Southern Tier Tripel Café. For more about roasting your own coffee for brewing, see below.
Getting Coffee into the Brew
Once you’ve chosen the perfect coffee variety with the right roast, the next thing you need to ask yourself is how to add the coffee to the beer, which is typically done post-boil to avoid the stale or “cooked” flavor that you can get from boiling coffee. There are a number of methods, and combinations of methods, to go about this, but the most common choices for adding fresh coffee are: Adding freshly hot-brewed coffee directly to the beer; using a “cold brew” method to produce a coffee concentrate; and “dry beaning,” which is adding coffee beans directly to the fermenter as you would when dry hopping. Before you decide, let’s discuss your options.
Hot Brewing: Coffee meant for a morning cup of Joe is generally brewed with hot water, because this quickly dissolves the flavor and aroma compounds (as well as the caffeine) that you are looking for. When making coffee beer, using coffee brewed in this way can certainly provide satisfactory results, however, it’s not necessarily always the best way to go as the hot brewing process releases into the air many of those flavors and aromas you want to get into the beer.
Cold Brewing: Cold brewing is a process of extracting the coffee from the beans with (as the name implies) cool (or room temperature) water. This process preserves more of the flavor and aroma compounds, and lowers acidity. (See sidebar, below.)
Dry Beaning: “Dry beaning” involves adding lightly cracked, coarsely ground, or often whole coffee beans directly to the beer, typically for a period of time in the secondary fermenter. This method yields a complex, long-lived coffee flavor, which may be due to the alcohol in the beer extracting flavor compounds that water alone cannot.
There was a time in the not-so-distant past when making a coffee beer meant using strictly hot brewed coffee of the breakfast table variety. Things have changed, however, and lots of brewers are tending to lean more toward the cold side of things. I think you’ll find, as I have, that methods meant to extract the flavor and aroma from the coffee bean without applying any heat are able to produce a concentrated, intense, complex coffee flavor and aroma without the harsh acidity or bitterness that is sometimes associated with hot brewed coffee. I think this is an important consideration when using coffee in beer because it allows a homebrewer to add coffee flavor and aroma without throwing off the balance of the beer or having to adjust bittering hop rates. I favor using the “cold brew” method, which utilizes a highly concentrated coffee extract made at room temperature, which can then be added to the bottling bucket or keg. I feel this method offers a few advantages, one being more precise control over the intensity of the coffee flavor in the final beer, and the other being that, since the beans/grounds are never actually added to the beer, there’s no concern over how to remove them.
What I really like about the cold brewing method is that you can now add your cold brew concentrate to the secondary, or to the bottling bucket or keg a few ounces at a time, tasting as you go, until you get the perfect amount of coffee flavor and aroma. Every beer is different, everyone’s tastes are different, and it can be easy to overpower some beers with the intense coffee flavor, so doing it this way allows you to achieve the perfect balance for your brew. Cold brewed coffee concentrate can also be added to a glass of homebrew or commercial beer in order to experiment with adding coffee flavor to various styles.
It should also be noted that when brewing beer with coffee caffeine will be present (usually in small amounts, but it can vary depending on how much coffee you use) in the final product, so if you or anyone you know has a sensitivity to caffeine it’s important to be aware of this. Decaffeinated coffee beans can also be used in this process if caffeine content is a consideration for you.
All of the Above
But why choose just one method? Depending on what your goal is for a finished beer, don’t be afraid to experiment with all of the methods detailed here for adding coffee — and even incorporate more than one into the same brew. BYO’s “Advanced Brewing” columnist Michael Tonsmeire, and author of the homebrewing blog The Mad Fermentationist, has also done extensive experimenting with coffee for both his homebrews and his work with San Diego’s Modern Times Beer, and you can find his experiments on his website, such as brewing blonde ale with coffee beans at http://www.themadfermentationist.com/2014/08/blonde-ale-on-coffee-beans-recipe.html.
Roasting Coffee for Homebrewing
If you’re a fan of coffee flavors, whether as a morning treat or a late night treat in a coffee stout, I highly recommend buying a bag of green coffee beans and experimenting with roasting. Don’t be afraid to start with a 10-lb. (4.5-kg) bag of green beans; it may take awhile to find the right roast profile for that bean.
One of the most important skills to master when learning to roast coffee beans is distinguishing the cracks of the coffee bean with your ears. First crack is easy to tell as it is a loud popping sound that many might think of a muted popcorn popping sound. The second crack is more subtle, but after you hear it a few times, the more muted crack is also pretty distinctive.
The first question you need to ask yourself when you plan to roast green beans for a homebrew is, “What do I hope to get from the coffee beans?” Keep in mind that as you approach the second crack, aromatics are being driven off at a high rate. Just like when you boil hops, when you smell the aroma of the hops or smell the coffee, that is the aromatic hydrocarbons being driven off. If you are looking to add coffee notes in a robust porter or a stout, adding a French roast coffee bean may not add much to aromatics that the malted grains have not already provided. For example, if you are working with a white stout or pale ale, more roasted characteristics may be what you are looking for, while an American roast may better serve your imperial stout or coffee vanilla porter. Lighter roasts provide a more pronounced acidity, aromatics, and nutty qualities.
There are a few ways to roast green beans. The first option is to use a cast iron skillet. One nice thing about cast iron is the way it radiates heat throughout the pan’s interior. Use a 10–12-inch (25–30-cm) cast iron pan or dutch oven under a hood or near a fan to help with the smoke. Heat the cast iron until it begins to smoke or a drop of water dances on its surface, then add 1–2 cups of green beans. Stir regularly with a whisk for 8 minutes or so over medium-high heat. This should get you to first crack. When you reach your desired roast color, pour the beans into a colander to help separate the chaff from the bean. A better option would be to find a classic air popcorn popper that does not have a mesh bottom. Again use your ears to tell when to shut down the roast. These popcorn poppers can roast several ounces at a time. If you get really into roasting your own green beans, I highly recommend investing in your own home coffee roasting machine.
Cold Brewing Coffee
Like the opinions on which variety of coffee is best, the recipes you will find for making cold brewed coffee are just as varied, but here is the simple method that works for me:
1. Measure out 1.5 cups/355 mL (approximately 4.25 oz. by weight or 120 grams) of the whole bean coffee of your choice and give it a coarse grind (if you grind it too fine, you’ll have trouble filtering it out later).
2. In a 1-quart or 1-liter jar, add your coffee, and then fill the jar with good tasting, chlorine-free, room-temperature water. I recommend boiling the water ahead of time and allowing it to cool as this sanitizes it, removing anything that can later damage the beer.
3. Now cover your jar, give it a good shake to make sure the coffee and water are well incorporated. Let it sit at room temperature for 24 to 48 hours.
4. Once step 3 is completed, it’s time to filter the grounds out of the cold brew coffee concentrate. The easiest way to do this is to first give it a bulk filter with a mesh kitchen sieve or strainer, and then give the resulting liquid a second fine filter by passing it through a paper coffee filter (a funnel lined with a paper towel or fine cheese cloth will work in a pinch). Strainers and filters can easily be sanitized by a dip in boiling water.
Filtering may take some time, but don’t rush it, your patience will be rewarded. This process will leave you with approximately 3 cups (0.75 L) of deep, dark, intensely flavored, almost syrup-like coffee concentrate that can then be diluted to taste with hot water or steamed milk for hot coffee, or cold water or cold milk for iced coffee . . . or, of course, added to your favorite batch of homebrew!
Start Brewing (Coffee) . . . and Beer!
Coffee and beer, two of the world’s greatest, most loved beverages, can come together and make a glorious glass of foamy goodness that is greater than the sum of its parts. Stouts and porters are a great place to get started on your journey since coffee integrates itself so seamlessly into these popular styles, but don’t be afraid to experiment and try new things!
COFFEE BEER RECIPES
Coffee Dry Irish Stout
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 40 SRM = 40 ABV = 5.1%
Ingredients
8.6 lbs. (3.9 kg) British pale ale malt
1 lb. (0.45 kg) roasted barley
1 lb. (0.45 kg) flaked barley
10 AAU East Kent Golding hops (60 min.) (2.5 oz./71 g at 4% alpha acids)
1 cup (237 ml) cold-brewed coffee concentrate
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains at 149 °F (65 °C) and hold for 60 minutes. Sparge to collect 6 gallons (22.7 L) of wort. Bring to a boil and add the bittering hops; boil for 60 minutes. After the boil, turn off the heat, cool to 70 ºF (21 °C), and pitch the yeast. Add the cold- brewed coffee in the bottling bucket or keg; the amount of coffee may be adjusted to taste. Bottle and prime or keg and force carbonate as usual.
Coffee Dry Irish Stout
(5 gallons/19 L, partial mash)
OG = 1.050 FG = 1.012
IBU = 40 SRM = 40 ABV = 5.1%
Ingredients
5 lbs. (2.3 kg) Maris Otter liquid malt extract
1.5 lbs. (0.68 kg) British pale ale malt
1 lb. (0.45 kg) roasted barley
1 lb. (0.45 kg) flaked barley
10 AAU East Kent Golding hops (60 min.) (2.5 oz./71 g at 4% alpha acids)
1 cup (237 ml) cold-brewed coffee concentrate
Wyeast 1084 (Irish Ale) or White Labs WLP004 (Irish Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place crushed grains in a muslin bag. Hold mash at 149 °F (65 °C) in 1 gallon (3.8 L) water for 60 minutes. Raise the grain bag out of the pot and place in a colander. Wash the grains with 1 gallon (3.8 L) hot water. Add your malt extract, then top off the kettle to 6 gallons (22.7 L). Stir until all the extract is dissolved, then bring to a boil and add the bittering hops. Boil for 60 minutes. After the boil, turn off the heat, cool to 70 °F (21 °C), and pitch yeast. Add cold brewed coffee in the bottling bucket or keg; the amount of coffee may be adjusted to taste. Bottle and prime or keg and force carbonate.
Coffee Russian Imperial Stout
(5 gallons/19 L, all-grain)
OG = 1.090 FG = 1.027
IBU = 55 SRM = 60 ABV = 9%
Ingredients
14.5 lbs. (6.6 kg) British pale ale malt
2 lbs. (0.91 kg) roasted barley
1 lb. (0.45 kg) chocolate malt
1 lb. (0.45 kg) British crystal malt (150–160 °L)
0.5 lb. (0.23 kg) flaked oats
14.5 AAU Magnum hops (60 min.) (1 oz./28 g at 14.5% alpha acids)
8 AAU East Kent Golding hops (10 min.) (2 oz./57 g at 4% alpha acids)
1 stick brewers licorice (10 min.)
3 cups (710 ml) cold-brewed coffee concentrate
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash in all grains at 152 °F (67 °C) and hold for 60 minutes. Sparge to collect 6 gallons (22.7 L) of wort. Bring to a boil and add the bittering hops, boil for 50 minutes, then add the flavoring hops and brewers licorice stick (broken into small pieces), and boil for an additional 10 minutes. After the boil, turn off the heat, cool to 70 °F (21 °C), and pitch the yeast. Add the cold-brewed coffee in the bottling bucket or keg; the amount of coffee may be adjusted to taste. Bottle and prime or keg and force carbonate as usual.
Coffee Russian Imperial Stout
(5 gallons/19 L, extract with grains)
OG = 1.090 FG = 1.027
IBU = 55 SRM = 60 ABV = 9%
Ingredients
6.6 lbs. (3 kg) Maris Otter liquid malt extract
3 lbs. (1.36 kg) extra light dried malt extract
2 lbs. (0.91 kg) roasted barley
1 lb. (0.45 kg) chocolate malt
1 lb. (0.45 kg) British crystal malt (150–160 °L)
14.5 AAU Magnum hops (60 min.) (1 oz./28 g at 14.5% alpha acids)
8 AAU East Kent Golding hops (10 min.) (2 oz./57 g at 4% alpha acids)
1 stick brewers licorice (10 min.)
3 cups (710 ml) cold-brewed coffee concentrate
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Steep the crushed grains in 2 gallons (7.6 L) water as the water is heating up. Once the temperature reaches 170 °F (77 °C), remove the grain bag and let drip into the kettle. Add the liquid and dried malt extracts, then top off to 6 gallons (22.7 L) of wort. Stir until all the extract is dissolved, then bring to a boil and add the bittering hops. Boil for 50 minutes, then add the flavoring hops and brewers licorice stick (broken into small pieces), and boil for an additional 10 minutes. Follow the remainder of the instructions in the all-grain version of this recipe.
