Cold Press Coffee

Yes, works good...though I usually use some traditionally pressed/brewed coffee also

 

I find that adding some coarse crushed beans to the beer a day before planning to package gives a better coffee flavor and aroma than cold pressed which comes off stale after a little while.

 

Yup, I've done cold brew for sure and it turned out awesome.

 

I've pretty much only gone with a coffee I enjoy drinking, and then think it would translate in a beer.

Something dark and roasty in a big bold stout or porter, even something really mild, toffee like in a brown, and a couple months ago, I found a really nice light roast, the coffee was pretty acidic, floral, slightly citrusy, that works great in a pale ale, for a Coffee Pale. Worked great with the hops.

I just crush the beans a bit to open them up more than the whole beans. Sack them, and let them "steep" for a day or so. Just comes off fresher, with a more integrated coffee flavor and aroma that last longer.

I've used them in the whirlpool, and in secondary, as well as cold press, or hot brewed and added and all were okay, but I like the simplicity and the longevity of the "dry beaning".

 

For a stout, or porter.. I'd say.. 2 ounces would be a good start. Let it go for a day, taste it, smell it.. If it's good, bottle/keg.. If you want more, then give it another day.

As for what to use, well that would be personal preference really. Find a coffee you like, and add it!

 

Old Sock (the mad fermentationist) recommended recently adding two beans to the each bottle when packaging.

http://www.themadfermentationist.com/2014/10/american-blonde-ale-with-coffee-beans.html

 

Good link. Similar to what Ive done. Where does he say he adds 2 beans to a bottle when packaging though. Is assume that would leave a nucleation point when opened.

 

Be weary that adding a bean to the bottle could lead to a couple issues. One being gushers due to nucleation points I would think and perhaps even a harsh and strong coffee flavor. Which might be something you want depending on the beer style and taste wanted.

 

Hmmm... I typically cold brew 2 oz of coarsely ground beans in a 32 oz press overnight in the fridge, then pour it into the chilled keg. I'm amazed at how the freshness of the coffee flavor never seems to stale, even after a few months. And, frankly, I'm not sure how that would be substantively different from adding the crushed beans directly to the beer before bottling, as you do. How fresh were the beans that you had a staling problem with? (FWIW, mine are never older than 24 hours when I brew it)

 

Not real sure in freshness of beans. Get them from whole foods that are roasted in the store.

When I think stale I get a green pepper flavor from coffee after its worn out it's welcome in the beer. I think the alcohol in the beer helps with extraction versus brewing it in water. Probably right that's it's similar. I havent changed my way since I've been happy with ending up doing the beans before packaging.

Seems more vibrant like sticking my head in a fresh roasted bag of beans. Cold press gives a very smooth coffee flavor but lacks aroma I think.

 

If it works for you and it's not a PITA (doesn't sound like it is), then stick with it.

As I recall, Whole Foods marks the roast date on the bin. I have no reason to believe it's not accurate, but who knows? I roast my own, so there's no doubt.

 

Jealous of roasting your own. I'm not that into coffee to go that far but I can see where a fresh roast and property prepared bean can go a long way into adding to the beer.

 

My comment about green pepper and cold pressed coffee is that it's directly related to the content level of pyrazine in the beans. Usually lighter roasted coffees have more intact pyrazine character.

http://www.experimentalbrew.com/blogs/drew/coffee-and-jalapenos

 

I have a smoked Baltic porter to which I added 2.5oz of coarse grind coffee soaked in vodka 24hrs before bottling. At first it was intensely coffee-forward but after 6+ months it is very well integrated and still a bold component of a very bold beer. I wouldn't let the coffee beans sit in the beer more than 36hrs max. Also, whole beans provide about the same flavor/aroma as ground beans with a lot less messy clean up or racking/transfer headaches.