I saw that Northern Brewer sells it with 2000w element. Actually it's a dual element that you can switch off half of it once you've reached mash temp. Sounded kind of cool.
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Welcome to the hobby
Once you have wort, there's really no difference between AG and Extract.
There are many guys who started out All Grain from the start, though the vast majority do start with extract.
The thought process is that for a newbie, it's much more important to get the processes like sanitation, boiling, racking, bottling, etc down pat first before throwing on the added complexity of all mashing.
That said, Brew-in-a-bag (BIAB) and batch sparging are relatively easy to learn and perform as long as you can keep the temp and pH of your mash in line.
I've been brewing for about 13 yrs, and I still will make an extract batch every now and then simply to save time. I'd say most of us who've been around homebrew for a while don't consider it backtracking. You can make great beers using extract if you know what you are doing.
Just seeing this with the new responses. I have brewed a coffee stout once or twice a year for almost 20 years now. My personal favorite method at this point is adding the grounds at flameout (basically like a whirlpool addition) using a fine mesh nylon hop bag. I find it gives the best balance of coffee flavor and flavor stability and longevity. I really like the granularity of using a cold-brewed concentrate (with my Toddy setup), but I've found that the coffee character fades a lot faster using this method. If I were brewing a batch for a festival where it was going to be consumed quickly, I'd probably go with that, but for around the house, flameout is the way to go for me.
As far as what type of coffee, you need to ask yourself that. What type of coffee do you like to drink?