Working with Coffee

Harrop doesn’t drink coffee, so he works with it through the aroma. He explains his “tea bag” approach to adding coffee in the brite tank. He’s looking to add flavor, and the coffee often contributes the roast component to his beers. He rarely steeps the coffee for longer than 36 hours. Coffee varies widely; it’s almost never the same twice. He prefers a medium to dark roast; the lighter roasts tend to be too acidic and prone to green-pepper flavors.