Yooper

Recipes 

I'd add coffee, and not coffee grounds. Grounds are so finely ground that I don't imagine how you could keep them out of being in the final beer. Crushed beans would work in secondary, if they weren't crushed too fine so that you could siphon off of them.

Really strong french-pressed coffee would be great, though. I'd just use coffee.

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Broken Leg Brewery
Giving beer a leg to stand on since 2006

glassbottom

Recipes 

yeah our plan is either to cold press some coffee and add it before bottling, or grinding some beans coarsely and adding them to the secondary a few days before bottling. probably will go the cold press route though, that way we can maybe make some of the batch with coffee and some without to see the difference.

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Upcoming: HopNog 2012
Primary:
Secondary:
Bottle: "The First Batch" Autumn Amber Ale, "End of the World" Hefeweizen, "Lost Dog" Java Cream Stout

solbes

Recipes 

I coarsely ground about 0.7 oz of Caribou coffee, placed them in a fine mesh hop bag, and added to secondary for 24 hours just prior to bottling. Worked pretty well, hop bag keeps the grounds out of the finished coffee.

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Primary #1: Empty #2: Empty
Secondary #1: Belgian Golden Strong #2: Dark Belgian Strong #3: Barolo Wine #4: Framboise Lambic
Kegged: RedHook ESB clone, Fat Tire Amber
Bottles: Surly Furious clone, Kicked by a Moose Scotch Ale, Apfelwein, Russian Imperial Stout, Trappist Dubbel, Carmelite Tripel, Pinot Noir, Rhubarb Wine
On Deck: Kölsch IV, Altbier II