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  1. #1
    Junior Member
    Join Date
    Dec 2013
    Posts
    1

    Gettin Da Fruit Out

    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.

  2. #2
    Senior Member
    Join Date
    Mar 2012
    Posts
    1,215
    Just straight sidamo from the 2013 harvest should serve you well.

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

  3. #3
    Member
    Join Date
    Dec 2013
    Location
    Michigan
    Posts
    68
    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...
    Last edited by Bob_E; 12-27-2013 at 10:51 AM. Reason: Had some unintentional font stuff happening ?

 

 

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