WhiteMtnHausBier
Active Member
Tis the season for stouts...or so I've heard. I have access to everything from light to dark, south american to african coffee beans through my work as a barista.
Anyways, has anyone or does anyone know anything about adding roasted coffee beans to the brewing process? Dry hopping, in the boil, in the steep, primary, secondary?
What I'm looking to extract is a slight coffee bitterness of a medium/city roast, as well as that nutty caramel flavor notes that can come from lighter/medium roasts. Not to mention doing a collaboration brew with my local roaster would be excellent because we each share a passion for gourmet beverages.
Anyways, has anyone or does anyone know anything about adding roasted coffee beans to the brewing process? Dry hopping, in the boil, in the steep, primary, secondary?
What I'm looking to extract is a slight coffee bitterness of a medium/city roast, as well as that nutty caramel flavor notes that can come from lighter/medium roasts. Not to mention doing a collaboration brew with my local roaster would be excellent because we each share a passion for gourmet beverages.