I’m looking to make a coffee porter next month, and I’ve read a few recipes that have different ways of adding coffee.
Some add ~4-6oz of freshly ground beans at 1min/flame-out.
Some mention brewing a pot of coffee and adding it during the boil.
And then some add brewed coffee and/or ground beans in the initial mash.
Most spicing I’ve done to date has been either at flame-out or in the secondary.
What are people’s favorite ways/times for adding coffee to a batch?
I’m shooting for a subtle coffee note/flavor,