BlackSwaen© Coffee Roasted Malt
BlackSwaen© Coffee is a premium roasted malt produced through a highly controlled roasting process that focuses on developing deep, coffee-like aromatics without the extreme astringency of blacker malts. It delivers a sophisticated profile of freshly roasted coffee beans, dark cocoa, and subtle smoky undertones. This malt provides a striking dark mahogany to deep brown saturation and is exceptionally effective at enhancing the “roasted” character of the beer while maintaining a smooth, drinkable finish. It is particularly valued in styles where a clear coffee presence is desired without the need for actual coffee bean additions.
Key Benefits
- Imparts an unmistakable freshly roasted coffee and dark cocoa aroma.
- Delivers a rich dark mahogany to deep brown saturation.
- Provides a smooth roasted bitterness without excessive acridity.
- Enhances the complexity and depth of dark beer styles.
Applications
- Brewing: Essential for Coffee Stouts, Robust Porters, Schwarzbiers, and Dark Abbey Ales.
- Distilling: Adds a “roasted-bean” complexity and dark cereal notes to specialty whiskies and grain spirits.
- Cider Making: Can be used in “Graff” to provide a dark, roasted backbone and deep mahogany tint.
Typical Usage
- Usage Rate: Typically 2 – 5% for a subtle coffee hint; up to 10% for a dominant roasted coffee profile.
Technical Data / Properties
- Moisture: Max 4.5%
- Extract (dry basis): Min 75.0%
- Colour: 400 – 600 EBC (150 – 225 Lovibond)
- pH: 5.1 – 5.4
Storage and Handling
Store in a cool (< 20°C), dry, and pest-free environment. Keep bags tightly sealed to preserve the intense roasted volatiles. As with all highly roasted malts, it can be more brittle than base grains; ensure careful handling during milling to prevent creating excessive fine dust. Best used within 24 months.
Summary
The definitive “coffee” specialty malt for brewers seeking to capture the aroma of a dark-roast espresso and a sophisticated, roasted complexity in premium dark ales.


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