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Coffee Mead


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#1 Genesee Ted

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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.

#2 BeesNBrews

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Posted 29 May 2012 - 08:34 PM

Did you ever proceed with the coffee mead? I made a coffee wine decades ago that was not good; curious to see how yours is going....
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#3 miccullen

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Posted 29 May 2012 - 08:39 PM

BobH on the old greenboard had a recipe that he swore tasted like Kahlua, did he make it over here?
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#4 Genesee Ted

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Posted 04 June 2012 - 05:19 PM

I haven't made it, but I have the honey.


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