Crafting the perfect pint with a caffeine kick has become all the rage in the brewing world. Everyone's jumping on the coffee beer bandwagon, from homebrewers to big-name breweries. But how do you nail that delicious combo?
Got your sights set on adding coffee to your homebrew? You probably have questions like:
- What beer styles will be good with coffee?
- Which type of coffee should I use?
- How do I actually add the coffee, and for how long?
Here's the kicker - there's no one-size-fits-all answer. It all boils down to your aim and what you have on hand. But don't worry, we're about to spill the beans on all the considerations you need to brew up a storm with coffee.
Picking Your Coffee Base Beer: What's Brewing?
Most brewers start with dark styles like brown ales, porters, and stouts. Why? These brews already pack flavours that cosy up nicely with coffee - think dark chocolate, Dried fruit, roasted grains, and nutty goodness. But that doesn't mean that coffee won't work in lighter styles. Many coffee varieties have strong citrus or even tropical flavours, which would feel at home paired with many modern IPA styles. But the key is to match the coffee's flavours and aroma to the beer's aromas and flavours.
So, whether you're playing it classic or pushing boundaries, a coffee beer style awaits you. Time to fire up that brew kettle!
The Bean Basics: Choosing Your Coffee
Picking your coffee is not just about grabbing whatever's in your cupboard. The type of coffee and the bean variety you use can make or break your brew. You can use instant coffee, but the flavour often doesn't transfer well and can result in a thin, harshly flavoured beer. Here's a quick rundown of what bean varieties from different regions bring to the table:
Latin American Beans: The All-Rounder
- Brazilian beauties: Think nutty, sweet, and full-bodied – perfect for stouts and porters.
- Colombian classics: Caramel sweetness with a hint of nuttiness – great for autumn brews.
- Guatemalan gems: Slightly smoky with a touch of acidity – ideal for adding complexity.
African Beans: The Flavour Bomb
- Ethiopian excellence: Fruity and wine-like – brilliant for experimental beers.
- Kenyan kick: Bold and vibrant – fantastic for coffee IPAs.
Asian Beans: The Dark Horse
- Indonesian intensity: Earthy and full-bodied – superb for robust dark ales.
- Malaysian surprise: Strong and unique – perfect for adventurous brewers.
Brewing Up a Storm: How to Add Coffee to Your Beer
Now that you've chosen your beans, it's time to get brewing. Here are the top methods for infusing your beer with coffee goodness:
- The 'Dry Bean' Technique
Think of it as dry hopping but with coffee beans. Depending on your fermenter, you can Chuck them in a hop bag or keep them loose, pop them in the fermenter, and let the magic happen. More beans and less time is best. We've found 250g for 2-3 days provides a good result. Just remember to taste regularly to avoid over-extraction and that green capsicum flavour.
- The Cold Brew Method
Steep those beans in cold water for 24 hours, then add the liquid gold to your fermenter. It's a great way to keep a significant portion of delicate aromatics. However, ensure your cold brew is covered - you don't want to introduce any wild yeast and bacteria to your beer.
- The Double Shot Method
The easiest method is simply to pour a shot of coffee into the bottom of your pint glass and pour a beer over the top of it. This is a great way to try coffee with different beer styles and also to enjoy your beer without being awake until 3am when you don't want to.
- The Hot Brew Approach
Brew up a strong pot of coffee, let it cool, then add it to your fermenter. This is the least recommended method as it is easy to overdo it – and easy to get bitter and oxidised coffee flavours.
- The Boil Addition (Proceed with Caution!)
You can add coffee to the boil for the brave all-grain brewers out there. But watch out – you might lose those delicate coffee aromas in the process.
Balancing Act: Getting the Coffee-Beer Ratio Right
Finding the perfect balance between coffee and beer flavours is like walking a tightrope. Too much coffee can overpower your brew, while too little will leave you wondering why you bothered. Here are some tips to keep you on track:
- Start small: It's easier to add more than to take it away.
- Sample regularly: Take tasters every couple of days to monitor the coffee flavour.
- Consider your base beer: Lighter beers need a gentler touch, while dark ales can handle more coffee oomph.
- Watch out for bitterness: Coffee adds its own bitterness, so adjust your hop additions accordingly.
Coffee Beer Styles: Beyond the Stout
While coffee stouts are a classic for a reason, don't be afraid to think outside the box. Here are some exciting styles to try:
- Coffee Porter: A match made in heaven – rich, roasty, and delicious.
- Coffee IPA: A surprising combo that can work wonders with the right beans.
- Coffee Brown & Red Ales: Nutty malts and coffee? Yes, please!
- Coffee Cream Ale: For those who like the soft mouthfeel of coffee with milk.
Ready to Brew Your Own Coffee Beer Masterpiece?
Try our Sweet Stout grain kit and compliment it with some coffee, here.
Or try some dark beer extract kits, here.
Now that you're armed with the knowledge of coffee-infused brewing, it's time to get experimental! Remember, the key to a great coffee beer is balance, freshness, and a willingness to try new things. So grab your beans, fire up the kettle, and create your caffeinated concoction.
Cheers to your next great batch!
MYO Drinks
Helping you to make your own great batch from scratch.