How I made a COFFEE and GARAM MASALA mead (award winning!)

Рет қаралды 3,140

Күн бұрын

This recipe can be scaled down for one-gallon, but we brew it up as 5-gallons in this video! This coffee-infused mead with garam masala and allspice balances slight warm and savory spice and vanilla alongside a burst of mellow coffee to create a lovely, easy-sipping mead experience. Some folks call this a coffeemel. Enjoy!
0:00 Intro
1:35 Recipe
3:16 How it's made
5:09 Tasting batch 1
7:43 One Gallon recipe
8:03 Tasting batch 2
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(links support the channel)
Garam Masala: amzn.to/3QMvKZE
100% Vegetable Glycerin (organic): amzn.to/4amvmYY
Coffee beans;
amzn.to/44GJhYF
amzn.to/3yhL75U
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#homebrewing #coffeemead #coffeemel

Пікірлер: 46

@DointheMost 2 ай бұрын

Get my 120-page mead ebook: dointhemost.org/book

@kb2vca 2 ай бұрын

Congratulations on medalling with your coffee mead. IMO, coffee mead is perhaps the most challenging wine to make, not least because most folk begin by making drinkable coffee as the liquid they add to the honey. Using beans is the way to go. Loved your idea of the added spices. Have never thought to add a blend of spices that would constitute a version of Garam Masala. This is now on my to do list. Thank you for the inspiration.

@DointheMost 2 ай бұрын

Cheers! Garam masala is one of my favorite spices to cook with, and I couldn’t get over thinking how well it would pair with coffee and allspice. Fortunately, those instincts were correct, and I didn’t waste a bunch of expensive honey! 🤣

@mmcgartland2095 Ай бұрын

Coffee mead. I lost my words. This is mind blowing

@JustineDodd Ай бұрын

Wow, I would never have thought of this! And now I'm thinking there is one type of coffee you didn't mention... using the coffee berry. I am definitely going to try making that when my coffee plants produce - and I'm also going to make this ~ I'm drooling just thinking about it!

@oliveprocessor3068 Ай бұрын

The berry and unprocessed/unroasted seed are not going to contribute a whole lot if you are trying to make anything like coffee. Unroasted coffee is just grassy tasting and disappointing.

@dwadeweallin17 2 ай бұрын

Such a cool mead and great exploration in coffee. I need to add some whole beans to my chocolate bochet.

@DointheMost 2 ай бұрын

Let me know how it goes!

@elyk082 2 ай бұрын

Can’t wait to try and make this!

@kenbrockfarm8656 2 ай бұрын

I recently did a chicory coffeemel, and haven't tried the aged version yet

@juliaharbeck774 2 ай бұрын

I bocheted some honey and made a coffeemel using cold brew instead of the water and then added roasted cocoa nibs in secondary. It turned out very very nice and I don't have any bottles left for my 1 year tasting.

@DointheMost 2 ай бұрын

I need to try cold brew again!

@riukrobu 2 ай бұрын

Very interesting recipe! Loved it!

@DointheMost 2 ай бұрын

Molto bene!

@riukrobu 2 ай бұрын

@@DointheMost 😂 Benissimo, direi!

@TigerPat_9180 2 ай бұрын

Really Appreciate Your Video , Thanks ! 🐯🤠

@DointheMost 2 ай бұрын

🍻

@fatbruhskit6085 2 ай бұрын

Ope, there goes the rest of my bucket of sweet clover. Thanks BC! Great videos for 2024!

@DointheMost 2 ай бұрын

Speaking of, I probably need to order more!

@Funpants94 2 ай бұрын

It's best practice to always keep 2 buckets on hand.

@Dogstickfetch 2 ай бұрын

YES, DUDE, YES!!! This brew is amazing

@DointheMost 2 ай бұрын

Thank you for lending your palate to my tastings!

@Aeolus737 2 ай бұрын

This gives me an idea for a bochet Turkish coffemel, with emphasis on the cardamon

@DointheMost 2 ай бұрын

👀👀👀👀👀

@cgwhaha 2 ай бұрын

Curious how it might change things if you toasted whole spices and then ground them to make your own garam masala. Not sure if you'd save much of the volatile compounds over a long age, but maybe you'd get additional roasted notes to compliment the coffee?

@DointheMost 2 ай бұрын

I had heavily considered this, except I don’t have a spice grinder right now. I have a couple of KZfaq videos bookmarked of folks making traditional garam masala blends, and I’ll probably get around to trying them at some point!

@nicholaskarako5701 2 ай бұрын

If I were to do a large batch of a coffee mead I would consider making this recipe, but I like the idea of switching out the blonde roast coffee with4-6oz of date seed coffee, because I think the natural sweetness from the date seed coffee with play really well with the garam masala spices. I have made three one gallon batches of coffee mead. First two I had use almond honey, buckwheat honey and wildflower honey. I had used black velvet coffee from Atomic coffee in one batch and major Dickinson from peets coffee for the other. I had made the coffee in a mocha pot. The mead came out really good and the bottle I gave my mother she really liked it. This was my mothers first time trying mead.

@DointheMost 2 ай бұрын

This is an interesting take, and something I may experiment with in the future. Thanks for the inspiration!

@nicholaskarako5701 2 ай бұрын

I have a batch of coffee mead brewing now I had brew a Hawaiian blend coffee in a mocha pot using coconut water with pineapple. I had use just under three lbs of macadamian nut blossom honey from Hawaii a used lime juice and some of the lime zest. In conditioning I going to add one Tonka bean and maybe add cloves, star anise, allspice.

@larryreaux1970 2 ай бұрын

Can confirm this one is good.

@DointheMost 2 ай бұрын

He tasted it. Trusted source! Also check out meadtools.com 😁

@bryanchuchta8293 2 ай бұрын

Looks like my next mead batch recipe. Are you adding anything to kill the yeast before back sweetning? You mentioned you preferred the 2-3 day soak with the coffee beans, what are your thoughts on cutting back the garam masala? Is there anything else you would adjust from the original recipe?

@DointheMost 2 ай бұрын

I know I mentioned briefly, but yes k-meta and sorbate before backsweetening. You could always try it without garam masala, then do a small addition after tasting at like 3.5g/5 gallons to see if you want more. I think it balances well. I think, if anything, I might want a little oak to balance it too, if I’m freestyling.

@bryanchuchta8293 2 ай бұрын

@@DointheMost I like Garam Masala so I was thinking of keeping with the original amounts. I brew a lot of beer but not much mead, so I dont always have a mindset for it. I have about 12lbs of Mango Honey left so I was thinking I would use that

@DointheMost 2 ай бұрын

@@bryanchuchta8293 Mango honey could work really well here. IMO go for the full amount of garam masala (equal to the allspice). Clearly the Red Earth judges loved it!

@juliaharbeck774 2 ай бұрын

I have never made my coffeemels using whole beans because of the acidity and oils in the beans. Did you have a problem with the oils doing it in secondary as opposed to primary? I might have a friend roast me some beans so I can try this. Love my coffeemels.

@DointheMost 2 ай бұрын

No problems with the oils as far as I could tell. I love how it worked out.

@Muddeth63 2 ай бұрын

How do y’all find all these competitions? All I’ve been able to find are beer comps that don’t do mead, and stuff in the fall. And Mead Stampede of course. But I’ve spent hours trying to find springtime comps and never could find any lol