Not thrown into the fermenter, I've made stout with coffee beans thrown in the boil.
Added a coffee dimension to be beer, especially when green - and that was about 6 whole beans, nothing more.
My favourite was a pub in Dublin that made oyster stout - now top that!
Don't add the coffee to the boil, as it de-natures it, coffee is NEVER ment to be boiled.
The Mill Run Stout recipe in John Palmer's How to brew has a coffee option. Calls for up to a litre of freshly brewed coffee in a 19 litre batch. I
Imagine being given that job
"Whip up 1200 espressos pronto!" - It'd take 1/2 a day at least
Cheers
Newguy, spot on, boiling the beans would make it really astringent and bitter.
As for adding just beans, or beans soaked in cold water, i've never tried it, but i'm interested... the only problem i can see with it is the oils and flavours in coffee grounds are ideally extracted at higher temps. For espresso, its under pressure, at around 85-90'C from memory. This is what give you the crema, flavour and aroma, which is what you want in the beer. Next best thing is plunger coffee. Again, if you boil extracted coffee, your going to degrade it...
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