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I'm curious to hear everyone's take on the differences that they perceive in an espresso stout vs a coffee stout. Is this something that you would classify as a widely different beer or very similar? If you find them to be vastly different how would you go about adding your coffee to the beer?

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Espresso is just a method of making coffee. What if it was "Drip Filter Coffee Stout" ?!

When I have added coffee to a stout (and I've only done it once), I used pre-roated coffee beans, and coarsely crushed them in a mortar & pestle. I put these into the secondary-phase of fermentation for 3 days.

But... in beer, coffee is a fairly simple flavour addition. I think the big thing, is not too add too much, as it gets astringent quickly.

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