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