Posted 21 December 2011 - 03:12 PM
I am unsure of the official terminology (Cafemel, etc), but I have been looking into doing a coffee mead. There is a really good local roaster who uses a variety of extraction techniques for their by the cup offerings. Some pretty cool sources for beans as well. I think that a really boozey (18%-20+%) sweet still mead could be an excellent showcase for both the varietals of honey and coffee. Has anyone tried anything like this? This is absolutely going to be a post-fermentation addition of either beans or some sort of coffee extract. What works, what doesn't work? Any suggestions on amount, crush, etc.? I really think that this is going to be a project of trial and error, but the marriage of these flavors in my mind is divine.