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coffee stout methods
Posted: Thu Nov 12, 2015 9:11 am
by MitchK
How is everyone adding coffee to their stouts? Could I just dump espresso in or would I be better off with cold brew? Adding beans to secondary (ground, cracked, whole?)
Re: coffee stout methods
Posted: Fri Nov 13, 2015 7:14 pm
by mstead
I recently did a coffee porter and added cold brewed coffee to taste when kegging. Seems to have kept the bitterness from the coffee to a minimum. Great flavor.
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Re: coffee stout methods
Posted: Fri Nov 13, 2015 7:23 pm
by Celiacbrew
If you search on the forum I think Nash had some advice about this at one point.
Re: coffee stout methods
Posted: Sat Nov 14, 2015 8:22 am
by evanisnor
I haven't done it yet but I would definitely do cold brew. I guess you could also add coarse grind in a mesh bag to your fermenter when you cold crash for a (theoretically) similar effect with less water. Either way, I would definitely not add espresso or any hot brewed coffee... I can't imagine that would taste good at all.