This is one of those weird questions that come to mind after reading the subject line "Espresso Machines" in a homebrewing forum....
What would happen (what would the result be) if you put hops (pellets would work best, I think) in your espresso machine and extracted tea at 9 bars pressure (is it 9?). Would it be a bittering tea, a flavor tea, or an aroma tea?
Follow up question: What would be an ideal use for this hop tea? Throw in boil, throw in at end, throw in fermenter or secondary, or use as a randalizer type situation in serving vessel?
has anyone ever tried any of this? Someone call Calagione.
I have two espresso machines sitting in my garage. They have been modified to pour cold beer through the portafilter. We used them at the conferences in Oakland and San Diego, and will again at the conference in Seattle.
In one we pour a stout through coffee grounds and straight into the cup, but it gets pretty foamy because the pump is running (but the boiler is disconnected).
In the other we pour an IPA through hops and into the glass. This one comes out much less foamy - it's a different machine that lets you push the beer through with just CO2 pressure. We found that whole hops work much better than pellets, the pellets clog too easily. There is a definite impact of pouring the beer through the hops, although it is fairly small which isn't that surprising considering the short contact time.
Not exactly what you are talking about, but still cool.
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