Coffee Mead - Coffeemel - How to Make Mead with Coffee
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- Опубликовано: 29 сен 2024
- Coffee Mead - Coffeemel - Mead made with Coffee? You wouldn't think of coffee and mead together, but, a coffeemel is just that. We made a coffee mead once before, and it worked alright, but we wanted to revisit and see if we could improve the methodology. So, here's how to make mead with coffee.
Thank you Mark for the Roaster and Beans!
Ingredients:
1 Cup Coffee Grinds
3/4 Gallon Water
3 lbs Wild Flower Honey: amzn.to/3mh8veb
2.5 grams Fermaid O: amzn.to/3zL3qOC
1/2 Packet Mangrove Jack's MO5: amzn.to/3nZZQ05
Additions:
1 teaspoon Gelatin Dissolved in Hot Water: amzn.to/3GsONTR
Back Sweeten with Wildflower Honey to 1.032 gravity
How does it taste after aged one year? Coffee Mead Tasting - Coffeemel, a Year Aged
• Coffee Mead Tasting - ...
Bee Keepers' Presentation: • Pinellas Beekeepers As...
Airlocks and Blowoff Tubes: • Airlocks and Blowoff T...
Dump Mead: • Mead With No Mixing - ...
Calculating ABV: • Easily Calculate ABV o...
Coffeemel Cocktails: • Mead Cocktails - Using...
Pasteurization: • Easiest Way to Pasteur...
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Burr Coffee Grinder: amzn.to/3UnGXAH
Rumble Jar: amzn.to/3zL3MVs
1 Gallon Wide Mouth Fermenter: amzn.to/3Ul0u4w
Star San: amzn.to/3KmcdLM
Kitchen Scale: amzn.to/3GuFW3M
Baster: amzn.to/3KTZxNL
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Auto Siphon: amzn.to/3MpKSLh
Our Favorite Pitcher: amzn.to/3ZTDSco
Belgian Tasting Glasses: amzn.to/40RKzNL
1 Gallon Carboy with Airlock: amzn.to/3mjfF1D
Glencairn Glasses: amzn.to/40UoYEa
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Just found the channel, but thanks for being so thorough and explaining the entire mead making process, now I have to try it myself! I love mead, and coffee and cocktails so this was a match made in heaven I think.
Yes making wine and mead is so easy you just need someone who give you the push to start 😂
Thank you for this! I have been using a burr grinder for years, and I get my beans from a local roaster (Forge, Los Angeles). The quality of coffee makes a huge difference, both in a cup of coffee and in anything you make from it. I'm looking forward to making a coffeemel with our favorite beans (and now I need to get a rumble jar).
Also, I'm glad to hear you are willing to try another avocado honey. ;-)
Actually, DO NOT ROAST the coffee in your house. It will smell terrible. Do it outside as the smoke from the roasting is actually a very stinky smell.
My mom use to drink white coffee it had a slight cherry flavor I think would make an awesome mead
I'll bet this would be great with Godiva chocolate liqueur, too.
Agreed!
There's a type of honey you can buy online called "meadowfoam honey" that tastes like marshamallows, would be interesting to see a mead made of it.
Too expensive.
We were gifted some, but yes, it is expensive.
I am adding Kraken coffee rum in secondary of my coffeemel. Maybe some cocoa nibs, haven't decided yet.
I added the kraken coffee rum and it turned out so good.
I wonder if a French vanilla coffee would work well.
i have a house full of cats and i have one named Tigger as well
That coffee roaster is also great for roasting your own peanuts too
An alumnist from my university gave a coffee roaster to the baseball team to roast peanuts at the games and they are phenomenal. One of the joys of going watch my Cajuns play a home game.
Honey roasted peanut mead.
I’ve refrained from making a coffeemel because of he clarity: my father absolutely loves coffee and coffee flavoured things and I would love to give him coffeemel. But a short while ago he was given an artisanal coffee liqueur. He was always commenting on the fact that is wasn’t at all clear.
Now I know what to do: gelatin and pasteurising. Thank you! 😊
Happy to help!
Huge coincidence! I just started my first coffee-mel two weeks ago. I used french light roast with wildflower honey.
keep us update how it will taste
@@GermanBrew absolutely. I read on Reddit that coffee mel is pretty hard to tolerate unless it's aged. Apparently, that's when it develops its true flavor.
What is french light roast? Isn't french roast typically really dark?
I used to have a big fluffy orange cat named “ Tigger “
He was the best, top-tier name.
Ours is a calico. Spoiled rotten too, lol.
This was an excellent return to an old recipe 👍. I've made a few different coffee mels and each one was quite different when backsweetening. The one that took the most sweetener was amazingly the plain coffee. I'm guessing the more different flavors, the easier to fool the senses 😊.
The best coffee mel so far was a chocolate hazelnut coffee mel that sat for a few months.
Thanks again for sharing with us and you both enjoy your Easter Sunday ❤
I just racked my first coffeemel into secondary and got my first smell and taste. (taking another reading in a few weeks to be sure it's done of course!) I used Cascadia Coffee Roaster's bourbon barrel aged coffee and the results are amazing! Coffee, honey, and vanilla notes from the oak are all there. I'll have to lock a bottle up to force myself to let it age. I have a feeling it won't last long otherwise. Thanks for all of your videos!
Resistance is futile! But do it anyway…
God, this with some cream liqueur sounds amazing.
I just finally (after watching about a million of your videos), pitched my first cider yesterday. Can't wait to see how it comes out.
Might have to give this a try though...
I started watching your channel about 6 months ago when i began brewing my own mead at home - you guys have so many great ideas for recipes! After a few months of brewing, I decided to be bold and try add my own little twist on a recipe and thought the coffeemel would be a great try. What I did was multiply everything so that I could make 2 gallons of mead, and replaced 2lbs of the honey with maple syrup. I did use a Maple-Pecan blend from Starbucks (I like Starbucks too!) I started at a gravity of 1.096, and the must (yes, I do like to taste test the must - I keep a separate cup I pour a bit into for this) tasted exactly like a maple bar with coffee glaze. I started the brew on July 01, and plan to recheck the gravity on the 21st. I think with the way the must tasted, I'm gonna stabilize/rack even if the ABV comes out to only around 7-8%. After all, it's about what is good for me :) I will keep y'all updated on it! :)
Hey! Here's the update from the Coffeemel that I made a bit ago. I racked it yesterday (21JUL2023) and it came out to a whopping 0.992 SG (started at 1.096) - giving me a 13.65% ABV mead :). I can really notice the strong coffee flavor and a bit of the maple, I'm gonna let it sit in a carboy with an airlock for another 2-3 months and try it again. I am, however, going to let the 2nd gallon of it sit in a carboy with an airlock for another year. I think that when I do enjoy this brew, I am gonna add a splash of Irish Cream to my glass so that I can have an "Irish Coffee Mead".
I also need to bottle my coffee mead. I start it last year in Oktober. And it finisched in December but becouse of moving the place i could not bottle it. And the moving company realy shaked the box with the mead ^^
I never used gelatin or othe cleaner for wine. I don´t even use sanetizer. I steam now all my equipmets ;)
So you got the honey for doing a meeting, and now you're doing a mead-ing. *rimshot*
I'll see myself out.. 😆
Lol
Adding coffee beans in secondary also really adds a nice coffee flavor to a mead.
This has plenty of coffee flavor :)
@@CitySteadingBrewsi think he meant addig coffe beans to other meads!
@@スープtv adding coffee does add coffee flavor, yup.
You need a "opps, I got greedy." Lid. I made one with a heat gun to slightly dome the airlock lid I have. It helps
Ah yes. The ole "crotchler" method. Haha
I usually work with a 2 or 5gal bucket in the kitchen. Bucket on the counter. Racker on top of the bucket. Rackee on the counter. 👍
Lol
Sitting on the porch, in the morning sun, with my Pokemon coffee cup. Thought you guys threw a angry Squirtle animation in for Derika's 1st tasting reaction.
is easier to keep in frame with the rackee on the chair
My second coffee wine is almost done. I used death wish dark roast. It's very good and it went really dry .990. the first one I did was with Jack Daniels coffee. It tasted very strange and chemically to me but my friend liked it
I tried this brew and it came out kinda bitter but with back sweetening and age its sooo good now. I only use yalls recipes in msking mead.
Coffee mead can use some sweetening, for sure.
I've got a 5 gallon batch of coffeemel that's been conditioning for over a year and a half. I should really taste, adjust and bottle it. The plan was to split it into batches and add additional flavors to some of them, like cacao nib extract.
This is interesting - my next fermentation will be this recipe. Along with everything else, I'm imagining this could be very good with some heavy cream and a touch of cinnamon. Hmmm... thanks, ya'll!
Can we have a derica mixer videos? would be fun to watch you blend coffe meads with stuff like chokolate mead, or vanilla and something else you've brewed. cheer!
She… did. ruclips.net/video/8HqDjEm12Cs/видео.html
guess what im going to be making now once the black cherry is done enough to rack :)
when i roasted those beans i took it to the first crack (you will understand once you start rosating) and a little beyond but I did not let it roast too dark. It COULD have roasted a bit longer but i am not always a fan of the darker roasts. Would be very interested in seeing you make anotgher one of these with a darker roast because now you wont know until you do :)
In my head, I shouted in my Kermit the frog voice: “The clear pitcher of sanitization!! Yeah!!”
And as always: your videos make me want me want to brew something new.
I've got a coffeemel that I need to get ready to bottle. I'm using New Orleans style chicory coffee (I live in NOLA), so it has that extra bitter to it.
My plan, is to sweeten it, BUT also add some vanilla. I'm planning to use it like Derika as more of a mixer for cream based drinks and for cooking. I"m thinking this would be good in a boozy hot chocolate or, maybe as an interesting twist in a southern pecan pie...that type stuff.
I was inspired to do this from the coffeemel cocktails video originally...this video was a great addition to it.
TGIF and have a great weekend...thanks for the videos and can't wait to see the next one!!
CC
So far I have two meads fermenting however I do plan on starting an apple mead soon, along with potentially a pumpkin spice mead (wife's request, going to research how doable it is first) otherwise I definitely want to try to do a coffee mead soon.
To date me, they didn’t have hand held calculators when I was in school, youngster.😀
I’m married sir. :)
My dad's teachers used to say he wouldn't always have a slide rule handy!
That penultimate taste ... the facial expressions say "WELL THAT WAS AN EXPERIENCE" and "DON'T SPIT IT OUT ON CAMERA". At the end, I wonder if it would make good ice cream.
Tigger: "Mom? Mom?"
Hey. I'm no fan of Starbucks coffee, but they make a few that are awesome. Komodo Dragon, for example. It's tasty without being harsh.
NOW I understand where the "No calculator within reach" comment came from. Yes, teachers in my time (and yours) couldn't imagine a time when we would have a computer, *in our pocket*, that is more powerful than the computers NASA used to get us to the Moon.
I just picked up at Costco a cold brew coffee which is marked organic and a slight dark roast taste but very smooth called …Straight Black wandering bear cold brew coffee 👍🏻
Sorry if I missed it, but isn’t coffee pretty acidic? I assume it was within the tolerance of the yeast (haven’t finished the episode yet).
Ha, just after I posted this you addressed my question. You guys are great!
video. on. every. topic... I've been reading dissertation paper on the interaction of caffeine and saccharomyces cerevisiae.
You might know this already but, high caffeine slows the cell cycle progression and increases cytotoxicity. Cigarette smoke, ultraviolet light, and other environmental effects are more toxic to yeast exposed to caffeine.
I worked with chemistry at a power plant for a little over twenty years. One well known method of clarification involved raising the pH of water or a solution. So the addition of some more basic acceptable aka edible substance might help with clarifying a brew. Coffee is known to have that acidic property. So it does retain turbidity. A little research might provide you with an edible basic substance that is relatively benign in affecting taste. You may have already known this. But if not , I hope it helps.
Now I'm thinking of a coffee acerglyn or coffee maple syrup wine. I think the darker flavors of maple syrup would work better with coffee flavors.
I have 1 one gallon wine jug that my Auto siphon does not fit in. I use to binder clips at each end, dip it in sanitizer fill it clamp both ends dip one end in the source remove clip. the other end is in a Pitcher. remove clip until ONLY the wine, mead is coming out. Clip move to destination car boy. remove clip.
Out of the several different coffeemels we have made, the raspberry chocolate one was the first to get a repeat batch made.
Interestingly I just tried a chocolate caramel mead and just tasted after fermentation. Tastes like a coffee mead. I used 1.5 lbs of 60l crystal malt and 1lb of chocolate malt (rye). Steeped the grains in water at 155 for 45 minutes and then added honey and yeast.
Chocolate is made from coffee beans, nuts and was rumored to have been made with meat and milk as well while caramel is made with syrup or honey.
Chocolate is made from cacao, not coffee or nuts.
@@CitySteadingBrews Whoops I knew I was getting something incorrect yet you have pointed it out.
I use the same "rumble jar" to make my cold brew. I let it go for around 24 Hr at room temp then another day or 2 in the fridge. I do it in a 1 liter wide mouth water bottle which makes it stronger and use Kirkland French Roast beans in an expensive grinder (grinder nerd) because the darker roasts have less acidity. I have tried many types of coffee and this one hit the price and taste curve for me.
I really don't like the medium and lighter roast as they have more acid in the taste. That said, I really want to try this as my second brew based on what I learned on your channel.
I am just right now starting my first hard apple cider, based on the concentrated one you posted. This is going to be a fun new hobby!
Would you recommend vanilla bean in a coffeemel?
Sure if you want. Just keep an eye on it as vanilla can extract really fast.
33:36 children’s Tylenol tasted like orange candy. My sister and I once ate a bottle of them. That was a fun night in the emergency room. Charcoal is gross.
For some reason it's not showing the thumbs up so I'm not sure whether it's registered but in trying to get a response I accidentally hit the thumbs down which still didn't show but a sticker saying contributed has been informed so sorry about any misunderstandings it's yet another good video
Long time watcher, first time commenter and my non-coffee mead question is. Is there such a thing as a hard root beer or sarsaparilla. Also all your channels are awesome and I'm about to attempt my first mead, totally inspired by you both.
There is hard root beer. The main ingredient may or may not be illegal to get right now though!
Ain't Your Grandaddy's Root Beer was my favorite, but it's hard to find in stores. You can use Sarsaparilla in place of Sassafrass- which is illegal for... reasons... when the alcohol in the hard root beer would probably kill you before the sasserole would, if you used the right amount.
Next time attach a drill to that coffee grinder 😂
I have and it almost broke.
Your Coffeemel tried going Wookie on you during Back Sweetening. It was Chewie.
I drink my coffee dark without milk nor suggar . So i think the first result is for me . I will try it out . I like cinnamon might add that to this brew
Another point for using a hand grinder is you don’t want to over heat the beans when you’re grinding 😊
What I grind I roll. I just pop in a pod for coffee.
Plus, I'm just a weirdo who geeks out over "the process".
@@1014p it’s absolutely something to keep in mind for people not used to grinding :)
Loved that video! My wife loves a coffee based drink. This is on my to do list. Except now I have to acquire the item for cold brewing and roasted coffee beans... 😂
Thanks again! Learning tons!
Getcha a spray bottle for sanitizing small items when you don’t need the big tub
I saw you had a kitty channel - Kitty Steading- your last subscriber #250..
Seen vids of people cooking their honey ahead of time to darken it. Have you tried this and is it just for color or more for a caramel taste? I'm considering this method for my coffee mead so that maybe it comes out black.
ruclips.net/video/vyR7-8i_bVU/видео.html
@@CitySteadingBrews your knowledge of your other videos is amazing. Wish it was just a answer because now I want to make that one too 🤣👍
I’m not sure if I can pull the trigger on this one.. Lol. Love you guys, but….
You're probably getting final gravity reading above 1.000 because of the coffee. It's not just sugars which affect the density of the liquid - any dissolved substances (which coffee contains a lot of) will change that reading
Possibly. It's always estimation 👍
I'm surprised you haven't made an Ethiopian tej on your channel yet.
Here is South Central Los Angeles, our wildflower honey has a very maple vibe with a bit of molasses.
Love hand grinders I got one from the firebox stove company because we camp a lot but use it all home some love my coffee
I'm not a huge coffee dinker but most people are. I made a few coffee meads and basically everyone loved them, so now when I make it I mostly give it away. It's a very unique drink.
Note to self: Do not vigorously shake the must after adding Fermaid-O, I see a blowoff tube in my future!
That's just nucleation. It dies down, lol.
Hey I have an ingredient question that I promise will come back to your video: how would you get a “oats” flavor in your brew? Make oat milk and use that as the water? Put oats in conditioning phase? Put in fermentation?
My wife makes a killer oat milk latte with honey and cinnamon (called the honey nut cheerio) and I want to recreate it as a mead. I’d use your coffeemel recipe and add cinnamon but I’m stuck on how to get the oats flavor. Any help would be great! Love the channel!
You could try oats in conditioning, just be watchful as there are fats that could go rancid with long extraction times. Maybe a week or so should be good.
"Its my mead, Ill drink it how I want!" LMAO
Love that. some ppl are just so traditional, they cant accept anything that varies from tradition.. lol
The traditions for meadmaking vary so widely… which one are they following? :)
Just did this recipe, it does smell... Bitter? Really strange smell though it did smell amazing during fermentation at first, almost like chocolate
Did the smell improved with age for you?
I don't remember that strong of a smell...
Coffee + chocolate mead....hm....
I am not against this…
Hey! I've been watching your channel for a while now, and want to get into home brewing. I've been wondering about one thing.
I'm a truck driver, and usually stay away from home around 3-6 weeks. Is there any detriment to letting the must sit in primary fermentation for much longer than its done? Not just this brew, but any brew in general.
Nope. Time is your friend really.
Gonna click the "join" Button tomorrow as your channel has almost taught me everything i know about brewing Mead & I'd love to support the channel. Is there a way to directly message? You two should make a Discord server! :)
We have a VIP group on Facebook that is membership based. We don't do direct messages, but, in that group you have access to us, and our moderators and the community of course who are all willing to help! city-steading.com/vip-club/
I started a mead 2 weeks ago. Used 2 pounds of honey and 1 gallon of water. I didn't check the gravity because I didn't have hydrometer at the time. I checked my gravity today and it was sitting at 0.992 with temperature offsets it's about 1.009 is it safe to say this is done or is it still best practice to check it again in a week? I'm going to be doing this either way just because I'm waiting for everything to fall out of suspension. Just wondering for future reference.
Best to check it again in a week. ruclips.net/video/DHqgdkHIt8g/видео.html
This looks like something I would love experimenting with using different liqueurs or extracts.
So I have ordered coffee (course ground for cold brew only) sweet squeeze wild flower honey and Lalvin D 47 yeast......any tips for a first time coffeemel maker
Follow this video! :)
What happens to the caffeine?
It’s mostly all still there as far as I know.
I have that grinder, i only keep it for emergencies if we loose power. It will wear you out. The electric one I use is Baratza Encore Conical Burr Coffee Grinder. Its grind making is very consistent. But for the sake of this brew im not sure the concsistency of the grind matters that much because its steeped.
Because it is steeped the grind matters. An inconsistent grind will extract inconsistently. This could lead to bitter as well as green flavors in the coffee. I agree though, the hand grinder will wear you out! I have an electric burr grinder but it’s not conveniently located :)
Did the other coffeemel stop after the third video? I just watched the three I could find but couldn’t find any other updates. Anyway you guys are a wealth of information for newbies like me, keep on doing what you do
Here's the one year tasting and there's links in the description of it for all the other parts. Wow am I glad we do all in one videos now!
Been watching this channel lately, i got a question, what happen when you add something like coffee or fruit to your mead for a couple weeks in the aging process?
I've seen that video where you compared adding fruit to mead in primary ferm, secondary ferm and half fruit, i would like to know what happen when you add it when the fermenting process is done, like backsweetening but with different ingredients, is it possible or is it going to ruin the mead?
It adds flavor. It’s just another way to do it.
You should add a train toot whenever yous say "fermentation station"
Why are you pasteurizing at 60°C for 20 min instead of 72°C for 30 seconds? Or not at all to save the flavor and aroma.
Pasteurizing is needed to prevent bottle bombs and 140 for 22 mins is less damaging to flavor than higher temps. By the way it would be a minute not 30 seconds.
I wonder if you could make it more palatable by adding some lactose and carbonate with nitrogen to give it a creaminess since it's a coffee based brew. And.. I wonder about the caffeine in this brew. Cold brew is pretty strong in terms of caffeine because caffeine is extracted through time, i.e. the longer the grind sits in the water, which is a long time in cold brew.. You might not sleep for a few days if you have a pint of this stuff..
It's not that strong, lol. If you wanted lactose added, you could do that.
Question for Brian or the team. How would a couple tablespoons of Crio Bru, hazelnut, or lactose help temper the chocolate bitterness? Still keep the forward coffee taste but have the bit of chocolate or hazelnut finish.
Maybe? Don't know as I have not tried that.
Where do you get that tiny whisk… scratch that … why does it exist 😂
amzn.to/3AEWztG and they exist because... this? They get used a lot in our house.
Hi!! ive been brewing my first mead but i still havent found adequate vessels for my "secondary fermentation", how long can i keep it in the primary bottle? it already stoped fermenting
A few months shouldn’t be an issue.
with the clearing, my local brew supply store gave me Whirlfloc tablets, have you used them? if so how best can it be used and what process? if not, why?
still new to brewing and not familiar with all of the lingo and terms when reading the little amount of information I could find online and there are no real informational videos on RUclips.
It’s Irish Moss and carageenan. Should be alright to use. We have not used it though.
I’m thinking about a coffee bochet right now
I have a suggestion that might not be possible considering the size of the handle of your stirring spatula. It might be a little easier if you attached it in a drill and also aerated without making a mess depending on how full the jar is. This jar is actually super full.😅
I would think the drill would make more of a mess :)
I’m looking forward to giving this a try. Just a thought I had watching is that Would you use that large honey jug as a fermenter as a way to use up some of the hard to get out honey? Bit like your left over honey mead
I wouldn't use that container to ferment in. Not sure of how good it would be as it could absorb alcohol and other things and possibly give weird flavors being a soft plastic.
So glad I found this channel. Been learning so much from you guys. I’m gonna be making myself a brew of this stuff. 😊
Awesome! Glad we could help.
Note: Coffee beans smell like toast when they are roasting.
As to the video itself, have you ever tried making a mead with brewed Cacao?
Sort of, lol.
Get a power drill to help with the grinding
sounds like an idea
I tried that and nearly destroyed my grinder.
@@CitySteadingBrews lol
@@CitySteadingBrews no risk no fun
I would rather not take unnecessary risks as y’know…. Money, lol.
Brianism: "Definitely, possibly, maybe done." I like that. Many years ago I went to an auto race at Nelsons Ledges - road course. Fun time. Some of the track officials wore shirts that had this written on them: "The answer is maybe, and that's final." I think you might have fit right in Brian !!!
May need a T shirt :)
@@CitySteadingBrews EXCELLENT!!!
Is the gelatin animal or vegetable gelatin? I only ask as I've been vegetarian since being a child I have a bad allergy to animal products and bye products and have tried to use vegetable gelatin in the past and it just floated on the top.
Then use food grade bentonite :)
Have you found as a whole that pasteurizing your wine clarifies it better than pectin enzyme or visa versa, or a combination of both?
Better than? No. But sometimes it does a great job, other times nearly no change.
Ok, just finished watching this and wonder how this would taste mixed with Kahula or Irish Cream?
Kahlua seems redundant, but Irish Cream might be nice.
when you use gelatin, stick it in the fridge for a day. it will drop clear a lot better when cold. tip from a beer brewer
Good point!
I would call your new cocktail Viking mud.
You guys got me into this hobby and this is the third mead ive attempted to make.....So I tried this and only had Lalvin 71b so i had to use this because well its what i had lol. My sg was 1.102 and after 3 weeks it went to .992 and omg is it ungodly bitter/sour.....have I ruined this? or would pasteurization and backsweeten potentially help this or is it basically just doomed to be sour? Again very new brewer and nothing I've made has gone this dry yet so I'm not sure if those flavors are associated with it being so dry. Please help if possible.... thank you in advance!
Dry coffee mead is going to taste weird :). Sweeten and pasteurize would be my suggestion.
Wow didn't expect such a fast response. Thanks so much I will give it a try and that's definitely reassuring to hear flavor wise....smelt so good but wow the face pucker was real on this one 😂
use small amount of must 2 rinse the bubbles if they wig u out so bad 😅
I’m sooo making this as a Christmas gift for my sister in law. Thanks, y’all rock!
Opaque pitcher of pathogen prevention?
I think i might make this with a bochet'd honey to back sweeten. Kind of a caramel note on the back end perhaps?
If you like. I find bocheted honey a bit bitter for my taste.
The teeny tiny whisk of yeast distribution!