So I have brewed an awesome chocolate stout recipe and am now looking to add espresso flavor on my second batch. I was advised to do this either in secondary or at bottling. I have opted for bottling so I can adjust on the fly, but now I am wondering how best to go about this.
Some have suggested cold brewing espresso, while I have heard about steeping whole beans in cold water for several days. How would I go about doing any of this? I don't have any special equipment for coffee brewing. I'd basically be going to the "nice coffee" section of grocery store and getting some whole beans or grinding some on-site, then using whatever method some of you more experienced brewers would suggest. A little help would be much appreciated!
Some have suggested cold brewing espresso, while I have heard about steeping whole beans in cold water for several days. How would I go about doing any of this? I don't have any special equipment for coffee brewing. I'd basically be going to the "nice coffee" section of grocery store and getting some whole beans or grinding some on-site, then using whatever method some of you more experienced brewers would suggest. A little help would be much appreciated!