Coffee stout - Add beans to secondary or brew coffee first?
I've heard both work well, especially of you cold brew the coffee, but I am looking for personal experience here.
Has anyone tried this both ways? Which method did you prefer an why?
I have a pound of fresh-roasted Costa Rican Peaberry that I was thinking of trying this with, and want to know what flavor differences you'd see between cold-brewing with a coffee press and actually adding beans to secondary.
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