I've gone the espresso route before, I chilled the wort to 160 degree's and floated freshly ground espresso in a nylon stocking (wife was ripping lolz) for 5 minutes, then pulled it and chilled the rest of the way down. After fermentation, I used potassium sorbate in the keg and poured 1/4 cup of Kahlua in to give it a nice kick. That was a nice flavored coffee n cream stout.
"I'm all in favor of keeping dangerous weapons out of the hands of fools. Let's start with typewriters." - Frank Lloyd Wright (1868-1959)