coffee in beer??

[barrelboy]

I've read with interest the addition of expresso coffee to brews. Out of interest what is that addition trying to achieve and in what styles of beer would you add it too.
Regards BB

[rotten]

I tried it in a few brews, won't do it again. Have tried one teaspoon and 1/2 teaspoon. It adds something that is too hard to describe, strange colour too.
Have an espresso along side your beer and take take alternate sips, IMHO.
Cheers

[earle]

Or grab a matilda bay long shot, the coffee is supposed to complement the roasty flavour of the dark malt. Its well made but I find it difficult to drink, just not my thing.

[Fifey]

After reading some tasting notes I'm giving it another go, see if I can appreciate it a bit more second time around. I think it's a seasonal, Dan's this way seem to be running quite low.

[drsmurto]

If i want some coffee flavour/aroma in my beer i use roasted barley

[speedie]

if i want coffee flavour i just make one
roasted barley is more a off a burnt taste
some chocolate malt blended the correct way will present those traits

[bullfrog]

Yup, I get coffee more from choc malt than from roasted barley, myself.

[drsmurto]

Choc malt tastes like instant coffee which has been watered down with milk and 3 tsp of sugar added. Coffee for those who really don't like coffee.

Roasted barley tastes like a freshly brewed, strong espresso.

[warra48]

Choc malt tastes like instant coffee which has been watered down with milk and 3 tsp of sugar added. Coffee for those who really don't like coffee.

Roasted barley tastes like a freshly brewed, strong espresso.

That explains why I'm sensitive to the use of Roast Barley and Black Malt in my brews. Any recipes I copy need the use of both of these scaled down for my taste.
I do like a touch of Chocolate Malt in many of my brews, as I like the colour and the touch of very mild coffee it imparts. I also like to use Carafa Special II for colour and a slight coffee/roast influence without it intruding to any great extent.

I'm not a coffee consumer, can't even remember when I had my last one, and I just can't take to the espresso type brews.
I do like tea, and drink a lot of different leaf tea varieties. Among my favourites are Yunnan and Lapsong Chousong.

[speedie]

Choc malt tastes like instant coffee which has been watered down with milk and 3 tsp of sugar added. Coffee for those who really don't like coffee.

Roasted barley tastes like a freshly brewed, strong espresso.

roast barley tastes acrid
for interseted brewers chew the two grains in question separatly
then you will understand what is being expressed (not espresso )

[gregb]

Use of choc malt and/or roasted barley probably comes to a personal preference. Mix and match to find one you like.

[drsmurto]

It also comes down to how much you use.

[jayse]

Last couple of bottling runs of seeing double we have done I have chucked whole roasted coffee beans into the last few bottles off the line and it worked very well.
The first time I did it with 5 or so bottles starting with one bean then doubling up for the next ones, I am not a coffee drinker but found it worked well, unlike the time we put a couple hundred grams inside the randall and run stout through it which had me peaking out for hours, bouncing of the walls thinking I am about to have a heart attack, I have not been able to drink a single coffee since, commercial iced coffee aside which has no real affect to me. The second time we used half as much but still was too much for me.
Also have had a pilot brew porter on with beans in the mash which worked well, all beers used ethiopian quinacho beans (spelling?) from a local coffee roasting joint.