Gettin Da Fruit Out

FunkyBrewster

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Dec 26, 2013
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Hey All

I'm planning on brewing a beer with coffee soon, and I want to maximize the fruity notes (flavor and aroma, if possible) from the coffee.

Does anyone have recommendations for type of bean/roast/grind/brewing process or anything else that may help me accomplish this? I heard that Ethiopian beans are supposed to have a fruity aroma happening. I currently have an Ethiopian/Timor blend but am not getting the notes I want out of it.

Floral aromas would also be very welcome.

Any and all help is appreciated.
Thank you.
 

eldub

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Mar 28, 2012
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Just straight sidamo from the 2013 harvest should serve you well.

Yirgacheffe contains bright floral and spice notes w/lemon over tones.
 

Bob_E

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Dec 14, 2013
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I'd cold brew the coffee and add it during secondary fermentation. Stay away from paper filters if possible. Use distilled or pre-boiled water, and of course sanitization of the coffee equipment is going to be as important as with the beer equipment. Maybe dry hop with a small amount of Cascade... but I guess that depends on the rest of the recipe...
 
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