Looking to make a milk stout with espresso. By the looks of everything, it seems that cold brewing the coffee is the way to go as to not extract the bitterness of the coffee. If I'm understanding this right, cold brewing basically is water exposure to the coarse grounds over an extended period of time---12 to 24 hours (it seems you don't want to go beyond this period of time). The coffee is then filtered out from the water and you drink. So my options are:
1. Cold brew the coffee with my tap water and add it to secondary with the beer. I'd pasteurize this coffee. This would also age with the beer for the period of time in secondary.
OR
2. Twenty-four hours before bottling, place coarse grounds of coffee in secondary (or third stage) and then rack beer on top of coffee grounds.
Has anyone tried either of these methods? Option 1 would allow the cold coffee to age with the beer in secondary, but adds additional water (might effect the body or head retention?). Option 2 is basically cold brewing my coffee with the beer. But I imagine it would be difficult to filter out the grounds around bottling time.
Or does anyone have method different than this that works for them?
1. Cold brew the coffee with my tap water and add it to secondary with the beer. I'd pasteurize this coffee. This would also age with the beer for the period of time in secondary.
OR
2. Twenty-four hours before bottling, place coarse grounds of coffee in secondary (or third stage) and then rack beer on top of coffee grounds.
Has anyone tried either of these methods? Option 1 would allow the cold coffee to age with the beer in secondary, but adds additional water (might effect the body or head retention?). Option 2 is basically cold brewing my coffee with the beer. But I imagine it would be difficult to filter out the grounds around bottling time.
Or does anyone have method different than this that works for them?