Any help would be great. I have a Cream stout that has been in the primary, thinking of adding espresso to it, and from my understanding, I should brew it as I was gonna drink it, add it to the secondary, siphon from the primary and let sit for 1 week. Well, How much brewed espresso should i shoot for? any thoughts on infusing the espresso with maybe a vanilla bean or maybe some hazelnut flavor? Thanks for your help in advance.