Making a coffee that will stand up to a stout or porter can be a challenge. Because the ground coffee beans are not exposed to hot water in a cold-brew process, many of the acids that give drip, perked, or office coffee a bad reputation do not get released into the liquid extracted, and this makes an excellent coffee concentrate to use in beer.
For a 5-gallon batch of beer, use 4.5 ounces of strong coffee to 3.5 cups of water. If adding to the secondary, be sure to bring the cold brewed coffee to a boil first. Hence, it is cold brewed, may be held refrigerated for up to a week, and is then heated to boiling before adding to secondary.
Be mindful to use fresh, good quality coffee and filtered water. Place the water into a plastic or glass container on a flat surface. Gently add the coffee to the water. Cover and do not move or disturb the container. After at least 12 hours, pour the liquid and grounds into a second vessel using a coffee filter. Serve right away or return to the refrigerator for use within a week. See slideshow for details.
- 4.5 oz course ground coffee
- 3 1/2 cups filtered water