Originally Posted by Pallendo
Also, I have a chance to brew a beer with my B.I.L. on New Years Eve this year, and I have asked if I could bring some home-roasted coffee for a coffee stout. What region would you suggest and roast levels? I know it's not as critical as for a cuppa or an espresso, but I still would like to contribute to a damn good brew. My B.I.L. wins several homebrew competitions a year, and I don't want to eff up on this...
A winey, blackberry-ish Kenya would be awesome.
Originally Posted by 340Duster
Liked, and posted the video!
BTW, you might end the shot a bit sooner.
How's it taste?