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How & When to Add Coffee?

I’m formulating a Coffee Stout recipe. Looking for advice as to how and when in the process to add coffee to the wort/beer?

We’ll be using bean from a family friend. He roasts his own locally and they make a great cup of Joe!

[quote=“stompwampa”]I’m formulating a Coffee Stout recipe. Looking for advice as to how and when in the process to add coffee to the wort/beer?

We’ll be using bean from a family friend. He roasts his own locally and they make a great cup of Joe![/quote]

:lol: I JUST posted something very similar to this over in the recipe exchange.

COME ON PEOPLE WE NEED ANSWERS!

viewtopic.php?f=1&t=100869 viewtopic.php?f=4&t=108400 viewtopic.php?f=4&t=71760 viewtopic.php?f=1&t=68545 http://www.madalchemist.com/archives/ad ... your-beer/ http://www.homebrewtalk.com/f14/adding- ... er-276604/ http://www.homebrewtalk.com/f12/details ... er-385241/ http://www.homebrewtalk.com/f39/how-add ... er-264306/ http://www.homebrewtalk.com/f12/how-add ... out-93995/ http://www.homebrewtalk.com/f13/adding- ... ing-84299/

That should get you on the right track, or two.

[quote=“Nighthawk”]
That should get you on the right track, or two.[/quote]
Or 12 :stuck_out_tongue:

There are many, many, opinions on this. I add beans to the secondary, as that was recommended to me by a brewer with a pile of GABF medals, and I’ve been happy with the results.

I think they key thing is to be able to control the flavor, either by adding it at bottling or being ready to keg/bottle when the flavor in your fermenter is what you want.

I cold pressed coffee which ended up with 14oz. of coffee (almost a syrup consistency) and added that at the end of the boil.

By far my favorite method is cold press coffee added at bottling/kegging time. I pull a bunch of samples of a known volume and add coffee of varying amount to find the ratio that tastes good and then scale it up to the volume waiting to be kegged. Easy to control and nail it every time.

Cold pressed coffee, steeped for 24 hours, then added to secondary or prior to kegging. I use 24 grams very coarse grind to 10 oz of water. I would probably up that a little bit depending on how much coffee flavor you want in the beer. I look for a subtle hint, not primary flavor.

Cold press the coffee and try it at a small scale to determine how much you like, then addit to the finished beer before bottling or directly into the keg. Putting it into the boil seems to be fairly harsh to my taste. YMMV, of course.

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