Coffee / Java Stout?
[Cross posted to
Hey everyone… I need a bit of an opinion if anyone is willing to give one.
A few months ago I made a rather successful vanilla stout which all of my friends rather liked. Black as one’s soul, wonderfully smooth, and just nicely carbonated.
Here is a photo of the beer with my dinner from a few nights ago.
I think I want to leverage that same recipe, but instead of adding vanilla, I’m going to add coffee. In particular, I’m thinking of adding half to one cup of strongly brewed coffee (basically espresso) in secondary. The way I’ll be brewing the coffee it’ll be strong, but not especially bitter.
The question I have is, how much coffee would you use? And how would you add it?
In my opinion, adding grounds or beans to the kettle will probably cause overextraction, leading to an especially bitter flavor from the coffee. Likewise with grounds in secondary…
But, what have you done? And what worked well for you?
Thanks!



