Whole coffee beans. Light roast. Dry bean post fermentation 24-30 hours. I've liked Kenyan beans in a coffee Lager or coffee Blonde.
so the light roast coffee beans dont contribute much colour? i always wondered about that
My experience with using coffee beans is they do not add any color at all if they are used whole — not ground or crushed.
I make a delicious coffee crème brûlée that is Snow White, yet has a pronounced coffee flavor. They are added to the egg/cream mixture (steeped) for 15 minutes while the mixture is hot on the stove.