Gettin Da Fruit Out

[FunkyBrewster]

Hey All

I'm planning on brewing a beer with coffee soon, and I want to maximize the fruity notes (flavor and aroma, if possible) from the coffee.

Does anyone have recommendations for type of bean/roast/grind/brewing process or anything else that may help me accomplish this? I heard that Ethiopian beans are supposed to have a fruity aroma happening. I currently have an Ethiopian/Timor blend but am not getting the notes I want out of it.

Floral aromas would also be very welcome.

Any and all help is appreciated.
Thank you.

 

[eldub]

Just straight sidamo from the 2013 harvest should serve you well.

Yirgacheffe contains bright floral and spice notes w/lemon over tones.

 

[Bob_E]

I'd cold brew the coffee and add it during secondary fermentation. Stay away from paper filters if possible. Use distilled or pre-boiled water, and of course sanitization of the coffee equipment is going to be as important as with the beer equipment. Maybe dry hop with a small amount of Cascade... but I guess that depends on the rest of the recipe...