Adding Coffee and Cocoa Nibs

Cacao nibs have always been pretty straight forward for me, just age the beer on them for a couple days or until you extract the flavor you want. For coffee beers the best result I ever got was using a strong cold steeped coffee post fermentation. I used a local roaster who specialized in making strong cold steeped coffee. I had planned to adjust the end results with a cold whole been steeping but found I didn’t need to.

For coffee I have always found that the darker roast more “chocolate” character coffee works best. At home right now I am drinking Ethiopian Hambela Gouji - which is delicious - but also has a very strong blackberry/currant character. A standard, fresh roasted Brazilian/French Roast blend would be my goto for beer.