This beer is excellent. A nice dark stout that gets darker with the addition of the fine coffee. I highly recommend this recipe.

This beer is absolutely magic! I brewed mine in march, let it bottle-condition a month or so, and have loved every single one i've had the pleasure of drinking! A great beer for a chilly afternoon, a great breakfast beer, just an all-around pleasure. The coffee addition works great in the recipe, and i will be brewing this kit again very soon!

I cold-steeped my beans overnight in 48 oz. water. The coffee is a little too intense. next time I will probably use 1/2 the beans. I like COFFEE in my stout, but this turned-out to be a COOOFFFFEEEEE!!!!! stout.

We've brewed 19 batches of Midwest's beers and this is by far the best. Two quotes worth noting...
"We should start adding coffee to all of the beers we brew."
"It's like drinking coffee...and then you're drunk!"

Not bad, but too much coffee made it bitter, more corn and lactose sugar, with 1 cup of dutch chocolate.

I gave this 2 weeks in primary, two weeks in secondary. I used the Wyeast Activator without a starter. It's been bottle conditioning for a month and a half now. Very nice, drinkable stout. The coffee is very present but not overpowering. I french pressed the coffee for 12 hours and then racked the beer onto it for secondary. Typical stout carbonation (mild), good head with a straight-down pour. I may brew this again and make an imperial version. I like the lower abv, but a stronger version of this would be pretty awesome.

I like cold black coffee. So I shared this brew with my friends. If they liked black coffee and beer then this was the brew for them; if not try something else. This was my third brew and I loved it. (I am on #9 now.) I will brew this beer again.

This is a strong coffee tasting stout. Like the other reviewers said, you do get a strong coffee taste, which I personally think is fantastic. This will be one of the many Midwest Brews I put on a brewing rotation.

I used hot French pressed coffee, which may be the reason why it tastes too bitter/astringent to me. I think a cold steeping of the beans would lead to a much smoother coffee taste. Nevertheless, this stout is especially popular with the ladies who have tried it.

I love it, I really do. Needs 3 weeks in the bottle to condition, if you crack one open at the 2 week mark the flavors have not blended properly. You get this nice coffee, sweet, malty start with a bland beer follow up then a German bitter chocolate finish. After the extra week the flavors all balance out and blend together quite nicely and the beer really begins to shine. This beer is absolutely delicious with sweets, especially vanilla Ice cream, ice cream sandwiches, chocolate cakes and chocolate cheese cakes. I prefer it at room temp more than I do cold. My only complaint is the lowish ABV, could use a +1% booster. Will definitely brew this again in a colder month, maybe this November. Brewed in April 2010, drinking in late May. I saw some pics online of people making beer floats with stouts so I might give that a try. My stomach is iron clad. Mixing beer and dairy doesn't make me sick, if you're a weak stomached person I would refrain from indulging.