Coffee Malt is produced by roasting from pilsner malt. The amylolytic activity of Coffee Malt is zero. The amount of fermentable extract is rather low. “Coffee” refers primarily to the malt’s color, not its flavor.

Coffee Malt is mainly included in Porters and Stouts, but it can also be used for any other dark-colored beers like Dark Ales due to its strong coloring value. Coffee Malt contributes roasted flavors and aromas with hints of coffee and dark chocolate in any beer.

Already with rather low dosage portions a remarkable increase in color can be achieved, together with changes in flavor and aroma. The typical dosage rate of Coffee Malt is normally under 5–10%.