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COFFEE BEERBY CHRIS VASCELLARO AND MATT SILBERT
OVERVIEW • Background
• Common beer styles w/ coffee
• Coffee roast profiles
• Coffee Regions
• Techniques of adding Coffee
• Coffee Experiment
• Conversation w/ Mostra Mike
• Coffee Conclusions
BACKGROUND
Over doing it with ground coffee
Success with rough crush
Cold brew recent preferred method
BEER STYLES FOR COFFEE
MATCH STYLE TO COFFEE
STOUTS AND PORTERS
UNEXPECTED STYLES
COFFEE ROAST PROFILES
What are the best roast levels for beer?
• Medium – Cream Ale• Medium+ - Porter• Dark – Imperial
Stout
Considerations
• Caffeine Level• Malt profile• Blending
COFFEE REGION
• Not as important• More process driven• Better coffee = Better beer
Best Regions
• Kona• Columbian
Favorites
• Hit all the notesBlending Origins
TECHNIQUES OF ADDING COFFEE TO BEER
• Considerations➢System limitations➢When to add coffee to the beer➢Time on Coffee
• Whole Bean, Ground, Cold Brew➢Cold Extraction is key➢3-way Experiment
• Other Techniques➢Hot Extraction not ideal
WHOLE BEAN
• Easy to do, no processing
• Can stay on beer longer
• Less mess
• “Not a true coffee flavor”
GROUND
• Coarse is best…
• But can cause a mess
• “True coffee flavor”
• Quick Extraction – too quick?
COLD BREW
• Must make ahead of time
• Waters down beer
• Can bend to taste
• Ease of addition
BLENDING TECHNIQUES
• Layers of Flavor
• Blending Techniques, Roast and Regions
• Dial in coffee amount & Flavor
COMMERCIAL EXAMPLES
• Latitude 33 Native Trails collab w/ Steady State – Whole Bean
• Latchkey OPP – Whole Bean➢ Brinks
• Pizza Port Bacon and Eggs – Ground
• Savagewood Coffee Blonde – Cold Brew
COFFEE EXPERIMENT
• 5 ½ gallon Porter
• Split 3 ways post primary
• I/3 lb of Mostra Coffee for each
• Ground, Whole bean, Cold Brew
COFFEE EXPERIMENT TIMING
• Whole Bean➢2 ½ days in beer
• Grounds➢24 hours in beer
• Cold Brew➢Keg addition
LET’S DRINK SOME BEER!
• Link for Survey: http://bit.ly/sbe-coffee
• Can you differentiate Techniques?
• Which is your favorite?
CONVERSATION WITH MOSTRA MIKE• Ground coffee is preferred method
• It’s all about the blend➢Regions➢Roasts➢Techniques
• 500 Collaborations in 5 years
COFFEE CONCLUSIONS
Results of blind tasting
• Blending• Cold Extraction• Time on Coffee• Multiple successful ways of adding coffee
Key takeaways
QUESTIONS
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