best coffee for a coffee stout

[northern brewer]

I was wondering if anyone has expirimented with using different single source coffee's for a coffee stout. Any feedback on which type of coffee's or flavor profiles work the best? How much coffee to use? What stage to add the coffee (mash, boil, primary)? Thanks for the help.

[DannyW]

How about not using coffee at all, but using MFB's "kiln coffee malt?" I have a couple of pounds of it but have not tried it yet. Have any of you tried this malt?

I've no idea how much to use; in the absence of other information I will just taste some and wing it.

[brewcrew]

I have tried a couple stouts with Intelligensia coffee. This years Dark Lord from Three Floyds includes Intelligensia. I do not really like coffee but have enjoyed the ones I tried.

Goose Island just did a "dry bean" stout. They through the beans in like you would dry hop a beer. Turned out really nice.

[Chris Vejnovich]

Hey, a good friend of mine has made some killer espresso stouts in the past. He has always used Italian blends. Recently he took a keg of sweet sout and added like 5-10 shots of espresso from a private coffee shop in our town that is run by an Italian immigrant that buys his espresso from Italy. I don't know the brand of the coffee though. Sorry. But you could always try having a local coffee house do some espresso shots for you of a very dark coffee and see what happens.