Advice on how to make coffee wine?
I'm trying to figure out how to make coffee wine. I was wondering if you had any suggestions to prevent over extraction of the beans.
I thought I would try a cold-press method, which would lower the acidity as well as lower the chance of over extraction.
However, I want the aromatic flavors to come through as well. Do you have any suggestions?
I think you need a Wine Detective more than a Coffee Detective! : )
To be honest, I have never heard of coffee wine before. I have done a search online, as I imagine you have too. But all I can find is a few recipes and more questions from other brave souls trying to do the same as you.
I agree that it would be wonderful to be able to extract all the more subtle flavours in a coffee, but I honestly don't know how to help you.
Sorry about that!