Adding Coffee to Black IPA

Depending on how hoppy this black IPA is as well as the character of the dark malt I really am not so sure coffee will work. If it is only mildly hoppy then I think the coffee will be better but I think it may clash if the beer is either really bitter or really hit hard with late addition hops.

 

stone does this for a version of their 15th anniversary, thats dry-beaned (I believe) on espresso beans after primary fermentation.... its really good.

Different types of coffee additions equate to different flavors. With an IPA that you want to drink fresh, adding cold pressed at bottling is a good bet, that way you can dial in the coffee to taste and be able to drink as soon as its carbed up.

I personally like to dry bean stouts (0.75-1 oz per gallon), but the flavor is pretty in your face and sometimes needs aging to mellow and meld with the flavors from the base beer (My coffee whore buddies love dry beaned beers fresh, but my wife doesn't). For beers on a time line, I'll cold press or add espresso to taste right at kegging to make sure they're drinkable right away. Dry beaning is basically cold pressing in beer, so the flavors are pretty similar, but by adding coffee you are diluting the beer a touch.