Looking to make a 1 gallon test batch. Steeping 2 oz. ground coffee at room temp for 12 hours, then pour into 50-50 mix of honey and water. Adding 2 oz cacao nibs, then yeast nutrient, energizer, and bread yeast.
This is one of the first experimental meads I've been wanting to try as well. There are a couple of threads either in this forum, or somewhere else that I turned up when googling coffee mead the other day.
So sounds good to me! I like the idea of cold-brewing the coffee and using that is the liquid. Especially with a nice, smooth, quality coffee.
50/50 honey/water works out to be about 1.207 og. You might want to scale it down to 1/4. I've used cocoa nibs before and couldn't pick them out. I only used 4.5 oz for five gallons though. I think a powder like dutch cocoa might work better though.
I'm trying to do a banana and chocolate melomel at the moment and I am trying it by adding water that has had bananas stewed in it to honey. For the chocolate flavour I am soaking cocoa beans in vodka and will add this when I age. Might be something to consider