Coffee in my homebrew


New member
Feb 2, 2006
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I am a homebrewer planning to use coffee in my next Oatmeal Stout. I have done some research on the matter and decided that the best way to go is to cold brew a batch and add it at bottling time.

One major "enemy" to homebrew is oil, as it makes carbonation difficult and kills the head. I understand that cold brewing will result in less oil, but I really want to cut down on oil, while increasing flavor. Thus, I am in a bind, as the darker roasts with more flavor have more oil.

I think I will have to settle for a medium roast to balance things. My question is, which medium roasts would have the least amount of oils in them? I am thinking Costa Rican Peaberrry. Kona may also work, but someone suggested high altitude Arabica beans. Does altitude=lower oils?