Carbonated coffee: Two week batch

I opened the second bottle of my cold brew carbonation experiment that I naturally carbonated with sugar and champagne yeast. (The details can be seen here). The second week of fermenting had made the bottle worryingly hard so decided to open it up over the sink.

carbonated coffee

With a cautious twist the fizz began, but surprisingly it wasn’t as bad as I expected. A quick pour and a great head on it. It is incredibly refreshing, very strange to drink and slightly confusing. I rather like cold coffee but I dont think my brain is ready to cope with the added sensation of the fizz. Perhaps in a warm climate this would work, the success of brands such as Coffer shows that. This was all an experiment to begin with and not so sure it has worked out. May need to do a new batch and test it out on a few people. Anyone willing to risk it volunteer?

Naturally carbonated cold brew experiment

I have been home brewing for about four years. In 2015 I plan to move to all grain and do a bit of experimenting. Having obtained about half a dozen one gallon demijohns I plan to do small brewing experiments. The first of the year is going to be a naturally carbonated cold brew.

Using the delightful dear green beans I have made up a batch. Working on the one cup of ground beans to three cups of water.

Now we play the waiting game. I will then add sugar and dry champagne to this cold brew.
After about 10 hours chilling I took the cold brew out and let it get to room temperature. I wanted to experiment with two different fermenting times so split the 500ml of cold brew into a 300 and a 200 batch.
Adding the room temperature cold brew into a brown 700ml bottle, one teaspoon of sugar and a pinch of dry champagne yeast. I then left these in a warm place for a few days.
5 days later 
I kept squeezing the bottles to check if they were carbonating and becoming pressurized over the 5 days and was getting concerned as couldn’t feel much different. After 5 days they started to get very hard so decided to open one up.
Upon pouring there was a reasonable amount of fizz but bordering on a slightly flat soda.
Stuck in some ice and gave it a sup, to be honest it wasn’t what I expected. A fizzy cold coffee is a lot of not normal. I think the other bottle with a little longer may turn our better. Its really a strange one but was surprised how well the champagne yeast worked. Its picked for its neutrality so had no effect on the coffee taste.
Will update when I open the other bottle in a few days. When I make a new batch to experiment with I think I will put some more sugar and a bit more yeast in.

Beats and beans for the weekend

I work in the digital world as I am sure most people currently do. Our life revolves around things that we will never even touch. Photos, Illustrations and even books, some never see the light of the physical world. That is why I love people who make physical items. A break from the current norm.

One of those people is a colleague who in exchange for some EH! gave me his latest musical treat.

Vinyl lp - The Nuclear Family


The Nuclear Family is a combination of Tom Churchill & Laurence Hughes. I gave it a listen last night and loved it. My favourite track has to be Blind Spot

To quote Innate ” “Blind Spot” is a clear ode to Chi-town – jacked up beats meeting a mayday style flange that gives way to a heavy sounding raw-edged bass, countered with jazzed out chords. “

Exactly not what I was going to say anyway.

Alas yesterday evening also meant a trip out to the land of Artisan Roast, another section of Glasgow that self publishes but in this case beans.

coffee beans bonanza yellow bourbon


The Nuclear Family playing on the Amstrad and these beans getting ground will make for a wonderful start to the Weekend. Coffee a go go.