Originally Posted by KitB
I would think the low pH of your beer & low temperature (in relation to coffee brewing temperature) would help you avoid this, when adding directly to your fermenter.
True, but coffee grounds don't spend weeks in the coffee pot brewing at the higher temperature. You also don't have alcohol present when you are hot brewing coffee.
The bittering you could get from that extraction isn't necessarily a bad thing. It's just something you would want to take into account when adding coffee to your brew.