Coffee?

[kevin 82]

Is it possible to use coffee in the mash instead of corn or fruit

[Boda Getta]

Absolutely. On the downside you would end up with a 0% ABV mash. On the up-side, it would be very interesting to see what you ended up after distillation.

BG

[Bushman]

Not trying to divert this from a fermenting thread but I made cuts with espresso and a neutral, added a little agave syrup as a sweetener and put it for several weeks on JD chips to add a little flavor. Turned out to be a great drink and I think it will be used on those cold early mornings when I'm out trolling for salmon.

[zacwest52285]

Does the caffeine distill and carry over?

[kevin 82]

What if I made a corn mash and added a couple pounds of coffee to the frement

[WalkingWolf]

What if I made a corn mash and added a couple pounds of coffee to the frement

Let us know how it turns out.

[Black Eye]

I like putting Bourbon in my coffee on a cold fishing morning... this sounds like its cuts right to the chase. My old lady was asking me the same thing thing a couple weeks ago and I've been sifting around looking for an answer.

[kevin 82]

There is definitely some research involved. Have you ever noticed that if you leave a bit of coffee in the pot it will start to grow mold on top, that is one of the variables I am trying to figure out if I put the ground coffee in will it bring mold into the picture.

[zacwest52285]

There are coffee FLAVORED liquers but how about a true coffee liquor. I am going to start doing some research on the topic and will post any findings here.

[beelah]

there is an espresso vodka on the market...I think called Vangogh...I have recently trying a version of my own which is to take some UJSSM white dog at 55%, usually the very middle of my spirit run, adding 15-20 dark French roast whole beans and letting it steep for a couple of weeks until it gets to a nice amber colour and has a nice coffee taste...then I strain the coffee beans out, put it in a nice bottle and add 3 fresh coffee beans for show and to be able to tell it from the oaked UJ in the liquor cabinet...a great drink served on ice and a splash of soda water... this is now the wife's favourite drink, and the coffee seems to soften the UJ much more and quicker than aging on oak.

[Frosteecat]

Not trying to divert this from a fermenting thread but I made cuts with espresso and a neutral, added a little agave syrup as a sweetener and put it for several weeks on JD chips to add a little flavor. Turned out to be a great drink and I think it will be used on those cold early mornings when I'm out trolling for salmon.

That sounds interesting. And stop rubbing it in about the salmon...

[zacwest52285]

I think that I have a new experiment. Thanks for the idea. Aging with beans is a nice touch.

[blind drunk]

I have recently trying a version of my own which is to take some UJSSM white dog at 55%, usually the very middle of my spirit run, adding 15-20 dark French roast whole beans and letting it steep for a couple of weeks until it gets to a nice amber colour and has a nice coffee taste...then I strain the coffee beans out, put it in a nice bottle and add 3 fresh coffee beans for show and to be able to tell it from the oaked UJ in the liquor cabinet.

Hi beelah, just curious, how much likker for that amount of beans? Thanks.

[Boda Getta]

Adding whiskey to coffee, making coffee liqueur, buying espresso vodka, adding coffee to corn mash, all different from making a FERMENTABLE mash from just coffee, which was his original question. But good luck with that.

BG

[heartcut]

Added 2/3 cup of dark roast coffee beans to a liter of 160 proof corn, left it for 24 hrs and strained it. I think it's Swede's recipe. Anyway, cut to 80 proof it's delicious. Was advised to remove the beans after 24 hrs to avoid a bitter taste and it worked- tastes mildly sweet with no sugar added and the coffee flavor is just right.

[beelah]

@ Blinddrunk...I added the coffee beans to a Litre/quart of 55%, then cut it to 40% when it was where I liked it...as for the bitter taste..there is a bit, but coffee is a bitter drink, just like some good beers, so it doesn't bother me and its true that it does have a sweet background taste, but that could just be from the UJ. I think that fewer beans and longer aging is kind of like oaking...less is better I think.

[kevin 82]

This is definitely an experiment lol in the aging with the coffee would the caffeine come out of the bean and into the whiskey or should they be ground

[lickermaker]

Have you ever smelled burt coffee after leaving the pot on to long... This sounded like a great idea to me as i always have left over coffee... alchohol added to coffee can be good but i will tell you from my experience that any alchohol made from coffe or beans is NOT gonna taste like what your expecting. you'll have better luck macking a liquer with it instead

[Rastus]

Holy caffination Batman!!!

dont know how i missed this thread, i think i am going to roast up some green Sumatra coffee beans and try soaking them in my last run left overs. maybe experiment with a pint and if it is good... i will have a new addiction... for the all night party!

also... last summer my kid turned me onto a drink called Kona red, it was quite tasty made from the Flesh of the fruit of the coffee... now iffn there is a comrade in the Hawaii chapter of HD forums or in any coffee growing region that has access to the coffee berries... that would be fun to play with. would probably be like a brandy.I would definitely volunteer to be a taste tester not sure if the caffeine occurs in the fruit part or just the bean, but man i am telling you the juice was tasty, and expensive, and now i have found , it is hard to get.

[Rastus]

Last night i went home dug out some green Sumatra coffee beans and roasted them up, about a half a cup, to a nice bold roast, not french roast, more like what they call a "Full City Plus" roast... just a little bit into the second crack, and the oils just started to come out barely.
I poured the remnants of my sweetfeed that was proofed at 110 in a pint jar and poured enough whole beans to cover the top and a little more. i have shaken it vigorously several times set it outside in temps that were below zero f, for several hours then set it in the sun and finally on the top of the fridge over night. this morning i looked before departing, it is turning light brown a few of the beans have now sunken to the bottom, I opened it, the aroma reminds me of when you open a bag of roasted coffee beans and stick your nose in and smell the sweet coffee fragrance. so i tasted just a tiny smidgen and let the flavors spread across my palate and it is definitely coming along.... it has the same effect as when i breath the coffee bean air, you can taste the air of a freshly opened bag, makes your mouth water...
it is a little over 12 hours since i started and so today when i get home at about the 24 hour mark i will remove the beans and filter it, and set it in a pretty breakfast looking Jar.
now i am wondering if slightly cracked beans would work better but then... things might happen too fast.

Rastus

[ThrownOlive]

I've had really good luck with using a very coarse grind on a light-medium roast and soaking for 24 hours. The trick for me though was to tamp the grinds down very tight. I use a glass 'toddy' pitcher that has a dense cotton filter on the bottom. When it's sat for long enough I pull the cork and let it filter.

I've not had much luck distilling this from a maceration. Some of the coffee flavors come over, but only if I run it really really hard and at that point most of the caffeine is likely destroyed from both the heat of roasting and the intensity of the distilling process, not sure on that but it's my best guess.

[Prairiepiss]

Not all the good coffee flavors come from roasting alone. The brewing lends a hand in the flavors. As well as the grind. Even the best beans in the world. Roasted perfectly. Can still make a crappy cup of Joe. So personaly I would use a good pulled shot to mix with whatever. Either pulling the shot yourself. Or having someone who can pull a good shot make one for you. I can't pull a shot to save my life. But my wife can pull one hell of a shot. I'm a little spoiled when it comes to coffee. And only drink it when I can get a really great cup. For the most part.

[ThrownOlive]

If you're ever in Portland and want to learn how to pull some tasty shots(or drink some!) let me know and I'll get you the details on my shop. It's a good time running on a big machine, although a finely tuneable grinder is likely more helpful.

[Zeotropic]

This is an interesting topic to me because my wife is extremely sensitive to caffeine. I would like to determine if any caffeine would come over in distillation.
If no caffeine distills then I would like to experiment and find out if I can make something that has some of the flavor of coffee without the caffeine.
I found that solid caffeine subliminates at 178°c which is far higher than water boils.
Can any of the chemists here chime in on whether caffeine distills over in a solution with water and alcohol?

[Zeotropic]

Well in the absence of any expert opinions i believe caffeine will be left behind in distillation so now I just need to see if I can get any flavours to come over.
I will experiment in the next week or so and report back.
My planned experiment is to make coffee and distill it. Just water and grounds to see what comes through. Then later try alcohol and grounds and see what I get.

[Yonder]

Zeo, try charging your thump (if you run one). Apt to get more flavor. I use coffee to create a great buchet meade, but as an adjunct flavor. Maybe i’ll give the distilling idea a shot for grins.

[MichiganCornhusker]

[JellybeanCorncob]

A little over a year ago I distilled a barley whiskey with 5% Simpsons coffee malt. I haven’t bottled it yet but I’ll be damned if it doesn’t have a coffee flavor. It’s good also. https://www.morebeer.com/products/simps ... -malt.html
I call it “Java Juice”

[Zeotropic]

Thanks that was interesting.
I have to say they couldn't hardly figure out how to make the still run although that may just have been a really bad design.

[NZChris]

They had four cut jars to taste from what kind of distiller does that?