Adding coffee to a stout or porter
Im working on a recipe to add some high quality espresso to a stout or a porter but was curious what would be the best way to get the best flavor:
1. Freshly brewed shots of espresso from the machine at my work(We sell high quality coffee beverages)
2. cold brew the coffee and add to secondary
3. add whole beans to secondary and rack on top of them?
Can anyone with experience give me a hand?
primary:15 minute Cascade Pale Ale
Primary 2: Cream of 3 crops
Primary 3: Sam Adams Holiday Porter Clone
bottled:BM's Blue Balls Belgian Wit
15 Minute Cascade Pale Ale
DryHopped Cream of 3 Crops