From the HBD Archive
Subject: re: coffee in stouts
Date: 1990-02-02 01:02:03 GMT

In #349 Mark Stevens asks about putting coffee in stouts. I've done this
occasionally with good results. I grind the coffee right along with the
grain (both pale and adjuncts), and mash as usual. The 1/2 cup per 5 gal
batch is about the amount I use. I prefer Sumatra coffee beans, since
they are mild and usually less oily. In these stouts, I've also added
cocoa and brewer's licorice to form a good taste combination.


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