It doesn’t take more than a cursory glance at the IPA section of your local grocery store to know that ratcheting up hop levels has helped fuel America’s craft beer movement. But could the flavorful flowers also be the next big thing in coffee? Quite possibly, and a Colorado roaster is leading the charge.
For many, coffee and beer comprise the yin and yang of an average day. Coffee for the morning pick-me-up; beer for the evening come down. Even if they bookend your day, they do have a lot of similarities. Both are brewed, both tend to emphasize bitter flavors and both command their own houses (coffee- or brew-). So the marriage makes some sense. That’s why we’ve seen coffee-infused stouts in America’s craft beer lineup for years.
But hops in coffee are a newer phenomenon. At the front of this trend is Denver’s Corvus Coffee Roasters. Their Corvus Hopped Coffee, a cold-brewed coffee made with whole cone Citra hops, has garnered plenty of headlines over the past year. We spoke with roastmaster Philip Goodlaxson about his product, his revelations when it comes to mixing hops with coffee, and the relationship between the coffee and beer worlds in general.