I just brewed an Oatmeal stout and plan to add some fresh Kona coffee to the beer. This comes up from time to time, but I thought it would fun to discuss specific tips, techniques or secrets for adding coffee to beer.
What’s your method of adding coffee to get the best Java stout?
Cold steep
fresh brewed
expresso
???
Cold steep. My little brother is as much a coffee dork as I am a beer dork and he insisted that cold steeping makes the smoothest joe with best extraction. I’m very pleased with the result.
I add cracked coffee beans to a nylon bag and add them to secondary, until the coffee flavor is where I want and then pull it. I’ve done the same thing @ kegging and liked the results too - it’s a cold steep , except in beer.
How much coffee for a 5 gallon batch?
I use a pound, pulling it when it steeps out the right amount of flavor.
I cold brew mine in a 16oz French press for 24 hours then add it to the keg before racking the beer in. I like the results.
I recently did a coffee stout and put 4oz. of coarse ground dark roast in at flameout until transfer. I think I would go with 3 oz. next time as the coffee flavor is still overpowering at 2 months aged. One thing I like with this method as opposed to cold steeping is you get some of the bite of the coffee, almost a spiciness. I’m sure both methods can work well.
I cold brew a half pound of coffee in a big French press then pour through a pour over filter to get all the bits. I posted the whole process not long ago. Can’t remember the thread.
Cold steep overnight with bottled spring water.
I use a blend of beans from the local coffee shop or high-end market.
I don’t remember the weight / volume I used last time, but it was much stronger than your average cold-steeped coffee recipe.
I add coffee to the secondary. Usually I put one oz. of beer in a glass and add 1/16 oz of coffee. From there, I experiment with different amounts of coffee until I get the taste I like. If it is a 5 gallon batch of beer, then 5 gal = 640 oz. If 1/16 oz coffee in 1 oz of beer works. Then you would add 640/16=40 oz of coffee or 0.3 gallons. (1 gallon = 128 oz.) I hope the math isn’t confusing.
I’ve gotten the best coffee flavor this way. I think I used about 3 oz. for 2.5 gallons.
I wonder if that’d be the best way to do it, like dry hopping in the keg. Instead dry coffee bean in the keg.
Apparently, my reading comprehension is poor today.
I’ve done it “dry-beaned” in the keg. Not in the secondary.
I hang the bag of coarse cracked beans from a length of floss and close the lid with the floss sticking out.
I take a sample every so often and pull the beans when I like the flavor. I’ve also done it with espresso into the keg, but the coarse cracked beans gave a smoooother flavor.
+1 to “dry beaning” . Everybody that swears by cold steeping - I’ve done it and liked it. Just try cold steeping in YOUR BEER in the kegerator. There’s a reason vanilla beans are often soaked in alcohol. I feel the alcohol similarly extracts aromas and flavors that don’t get extracted by regular cold steeping. Aside from that, all the flavor and aroma from the beans is trapped in your beer. +1 Joe Sr 
I recently brewed an imperial porter, adding about 8.5 ounces of course ground coffee in the keg post fermentation, it sat refrigerated for about 7 days. To my taste, the coffee is over powering. Perhaps it will mellow over time but that may be wishful thinking.
I’m not sure if it was too much coffee or if it was steeped too long.
I am going to try whole beans in the ferment after fermentation. MadFermentationist said it gave him the most persistent flavor. Interesting fact, you get no color from the beans if they are whole.
Never knew that. Pretty cool.
Cold steep, usually, but occasionally at the end of the mash. Just like darkest grains - when I remember to do it the day before I cold steep. When I get busy, then it’s a late mash add. I like the idea of trying whole beans in the secondary - I will have to try that one!
Actually, I crack the beans up pretty good - sort of the consistency right in between whole beans and coarse ground coffee. Works great !
Maybe I’m overly concerned, but cold-steeped coffee seems like a great source of oxidation.
I had a coffee mead at NHC last year which had great coffee flavor and was clear, pale gold like normal mead. It was aged on whole coffee beans.
I was also thwarted once making a Kaluah clone by soaking whole beans in liquor. It stayed clear which wasn’t what I wanted.