Coffee anyone?

[Crinkle]

I always try to keep a milk stout on tap at the house, and it's getting close to time to brew another. This time, I'd like to add some coffee. I work close to a roast master, so I have access to high quality, super fresh coffee. I'm going to use a peruvian blend, it's a dark roast, that's very smooth and has some chocloate over tones. Easily my favorite coffee, so why not put it with one of my favorite beers?

I have read numerous ways of adding coffee, and just wanted a few more opinions from those that have done so before. Please tell me how you added coffee to your beer, and were you pleased with the results. Thanks

[CRBrewHound]

I cold steep overnight in my coffee press (in the fridge), then add to serving keg. Coffee is a medium-course grind. I use double the amount of coffee that would be used in my press for drinking.

[siwelwerd]

Cold Toddy. Grind it fine, stick it in the fridge for a day, give it a shake every time you walk by. Filter, and add to taste.

[Crinkle]

Thanks guys

[Capt. Kirkles]

I dumped a 10cup pot of coffee right into the keg before racking as per advice from a local brewery. The beer is great the only flaw is that I don't get a head when I pour. I am not sure if it's from the oils in the coffee (maybe the keg lube??) or an issue with the beer itself.

Other than the lack of head, I don't see any problems with dumping a fresh pot (of good, local coffee of course) into the keg.

[Mills]

Here is the Terrapin show where they talk about how they add coffee to their beer. Check it out: http://www.thebrewingnetwork.com/shows/700

Mills

[Hopocrates]

I like to dry bean with 4 oz of coffee for maybe 2-4 days with very coarsely cracked coffee beans. Cold press is too subtle/mild in my opinion.

[aggieactuary]

Why would you cold press versus normal? I'm guessing you might extract less oils.