Coffee and espresso

[l0nni3]

I am brewing two different stouts that I am planning on putting coffee and espresso in. One is the northern brewer peace coffee stout porter the recipe says to put the coffee in secondary for a week but I am thinking of brewing the 4 ounces of coffee and putting it in at bottling time. Does that sound like a good idea? The second beer is an idea I had for a chocolate caramel latte beer. It consist of 1lb english coffee malt, 1lbs caramel 60, and 6lbs liquid malt extract. The yeast is a 'merica ale yeast for wyeast. I am wanting to put espresso into this beer and want to know how much to use. I want the taste of the beer to have the bitterness of the espresso and the malt to be the main focus for the tongue. I plan on putting the espresso in at bottling.

[siwelwerd]

I have had success with the following: Brew the coffee cold toddy (About 1/4 lb in 1 quart of water for 5 gallons, stick it in the fridge for 12-24 hours or so, shake it every time you walk by, then filter), then add it to taste at packaging. I don't think there is anything to gain by putting it in the fermentor.

[bhaas]

I have used espresso at the rate 13 fl oz for five gallons added at packaging. Went into a stout with a final gravity of 1.022 that had lactose in it. It added a some bitterness and a some nice coffee aromatics and flavor, not to overbearing. My beer could have used a little more in my opinion, probably around 5 fl oz more.