Hot Pressed Expresso vs Cold Brewed

[Smooth_Hoperator]

So I had a friend of mine brew a roasted date and coffee stout, we added cold brewed coffee to it last time (before kegging) with a fairly light roast. This time I was thinking of trying to add Espresso hot pressed from a machine into the coffee for a stronger coffee flavor, the last one was way to mild for everyones taste. I have read that hot pressing coffee won't work very well into a beer because it is acidic. Are their any other things to worry about and or ways to get around this and still have the stout taste well.

I only want to have it in the keg for two weeks at most before drinking

I don't want to cold press.. Must be extracted with hot water through an espresso machine.

I was thinking of maybe another additive into the coffee to counteract the acidity.

Any ideas from more experienced brewers than me.

 

[porterpounder]

All coffee is going ta add some acidity, but diluted in wort it's not likely to be an issue. Sometime with dark ales that already have an element of acidity from the dark malts, coffee just accentuates the acid. I like to just drop in 8 oz of course ground coffee in for 3 days at the end of primary before kegging. Works with light, medium and dark roasts. Pronounced coffee flavor and aroma, no hassle and flavor melds well.

 

[Calder]

A small amount of acidity in a dark beer can work well.

The last couple of times I have used coffee, I added 2 ozs of whole beans to 5 gallons for 6 days. Came out really good.

 

[BlueHouseBrewhaus]

The main reasons I've heard to not use hot brewed coffee is that it extracts oils which will kill head and is also more acidic. Not sure about either of those since I've always just used cold steep overnight in the fridge.

 

[tagz]

Tonsmiere (Mad Fermentationist) likes to use whole beans. That's another option. He discusses it a bit in his coffee blonde ale recipe.

http://www.themadfermentationist.com/2014/08/blonde-ale-on-coffee-beans-recipe.html?m=1