Yeasty wrote:Anyone care to predict the outcome ??
See post #5
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I think it's actually a great idea Yeasty. My ears totally pricked up when I saw your first post. Couldn't reply then as I was off to a beer swap thing - lots of fun!
Definitely don't give up on this idea.
The only problem I can see is that just like coffee, you need to get your ratios right. With expresso coffee, you infuse the coffee with a very small amount of water and then top it up if necessary. The top up water never touches the coffee grinds though. In other words, a long black is a short black just topped up with plain hot water (or in the case of cappucino etc, milk).
The reason why not a lot of water is allowed to 'touch' the coffee in expresso is because there is only a small bit of good stuff to be extracted and lots of crap stuff. These come out at the same rate. So, if you over-extract, the only stuff you are getting out is the crap.
This may or may not be true for hops as well - who knows? Just keep it in the back of your mind.
I think the main problem you had in post #5 was that there was no dilution. You probably 'expressoed' maybe 4 grams of hops into 500 mls of beer. That would give you the equivalent of 150 IBU's! (This assumes that the expressoed hops yielded the same as they would in a 60 minute boil.) They probably come close.
Imagine though if you diluted that into a whole keg? The IBU's then drop to about 4. What would happen? (Just more bitterness or does it add flavour and aroma as well? Who knows?
I reckon this is a great thing to explore Yeasty. Good on you
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Not sure if Joshua and Bob have expresso machines as well as French Press's but what interesting side by sides could be done there. Wow!
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then cool and use for hopping a beer in the keg/FV. Sounds daft but I was wondering what the high pressure hot water would extract. 
