Originally Posted by charley
What does cold pressing at bottling mean?
I let mine in secondary for a month or two and then kegged.
Cold pressing, is somewhat the same as cold brewing.
Grind the beans, and add to cold water. Stir. Let sit in the fridge covered. This will brew the coffee without the heat and get the flavor without the acrid burnt possibility of a hot brew.
It might fade faster, but it taste better in the beer.
When I did my breakfast stout, I added coarse ground beans at flame out, or 5 minutes, I cant remember... Then I added whole beans in the secondary with oak soaked in bourbon...
The coffee flavor was so strong it was unbalanced in that recipe. It will fade, as I've had to let it sit to balance it out. It's too much in that recipe.