After a ton of thought on this subject and looking into a few ideas on the Internet, I opted to make a coffee concentrate (cold brew 4 oz coffee in 16 oz of water) and add that to secondary. I didn't have to worry about the grounds that way. I didn't get the coffee flavor out of it that I was looking for. Like you, I bought the ingredients at the LHBS and I have a gourmet roaster right down the street. He set me up with a coffee combination (Guatamala and Sulawesi) that was great out of the French press, but I'm not sure if the concentrate route was enough to hold up for 5 gal of beer. I'm tempted to get the kit and brew that for comparisson, but I'm too cheap to pay for shipping. To answer your original question, I would assume the grounds would settle much as they do if a coffee filter lets some through. You may want to secondary to help out. If you get some through, just say it's adding a "certain earthyness" to it and watch all your friends agree with it, unless they too are brewers.