Coffee Stout

I've got an Irish Stout bubbling like crazy right now and I'm thinking of throwing in a pot of strong joe in the secondary to give it a good coffee or espresso flavor... Can anybody help get me going in the right direction? Thanks!

When I made mine several years ago I bought beans... crushed them and seeped them like grain. Worked out great..... not sure about tossing a pot in the secondary though...

WhatsOnTap said:

I've got an Irish Stout bubbling like crazy right now and I'm thinking of throwing in a pot of strong joe in the secondary to give it a good coffee or espresso flavor... Can anybody help get me going in the right direction? Thanks!

Click to expand...

The recipe for Lagunitas Cappuccino Stout in Sep '05 BYO calls for 3 oz. coffee, brewed and tossed into the secondary.

We cold brewed ours and put it in the secondary. It's still bottle conditioning, but when we bottled the sample tasted great.

Good deal, I might have to whip up a batch of espresso and plop it in there!

I just made a chocolate espresso stout. The recipe was the 'chocolate jitters' recipe from BYO that called for 20oz (?!) of brewed coffee, but 4 oz./shots of espresso was about right for me. The way I did it was to add the espresso at kegging time to taste. I think I would lean towards adding it at bottling/kegging as you can control how much flavor you add, but adding some beans to the secondary would be interesting, as well.