A couple years ago I was at a restaurant where they severed an oatmeal stout with a shot of espresso as part of their brunch menu. I had to order it and it did not disappoint. It was the perfect caffeinated pick me up with the smoothness of an oatmeal stout. A great alternative when not feeling up to the usual mimosa.
I wanted to re-create this at home. I don’t have an espresso maker and find that unless you have a really good home espresso machine it doesn’t come out as strong as you’d like for this drink. Since coffee is not carbonated I figure at most 25% of the drink can come from the coffee. I want as much coffee flavor as possible – the increased coffee flavor is what separates the drink from just buying a coffee stout. I also want to make sure I’m not watering down the beer. This means the final ABV must be at least 4%.
For the coffee I determined that cold press concentrate would be the best way to go. I make my own cold press in a French press. I like this recipe from The Coffee Compass. To make concentrate just cut the amount of water in half. You can also buy cold press concentrate – I get it from Trader Joes. Using purchased concentrate I found I needed less cold press concentrate (I used 3 oz instead of 4 oz).
To pick a beer I now need something strong enough to mix with the cold press. If I want the final product to be 4% ABV the beer must be at least 5.3%. That’s pretty much all stouts which is nice. My favorite oatmeal stout is Tall Grass’s Buffalo Sweat which is what I used to make this drink. I also think you could use a milk stout for a sweeter drink or an imperial stout for more kick.
Beer Cocktail: Cold Press + Stout
4 oz cold press coffee concentrate (3 oz if using purchased concentrate)
12 oz stout (at least 5.3% ABV)
Pour the cold press coffee concentrate into a pint glass. Top off with stout. By pouring the cold press first the drink will naturally mix and prevent the need to stir which would reduce carbonation.