BedroomBrewer
Member
I'm currently making a Turkish Coffee Stout. I'm already a few days into the primary fermentation and was going to put turkish coffee (i.e. coffee plus cardamom) into the secondary. I was wondering if anyone had thoughts on how I should go about this. I've heard that cold brewing the coffee is the way to go for making a coffee stout but I'm worried the cardamom taste won't come out if I cold brew it.
I've made a coffee porter before, in which I brewed a couple cups of turkish coffee and put it in at the end of the boil. I even put extra cardamom in but both the coffee and cardamom flavors were very subtle. I would like a stronger turkish coffee flavor in this stout. Any thoughts?
I've made a coffee porter before, in which I brewed a couple cups of turkish coffee and put it in at the end of the boil. I even put extra cardamom in but both the coffee and cardamom flavors were very subtle. I would like a stronger turkish coffee flavor in this stout. Any thoughts?