Just carbonate ad usual. The priming sugar will all get consumed by the yeast. And Carbonation will add some carbonic acid, which will balance the sweetness a little bit.
If you want to add cold pressed espresso, if it was me, I'd bottle half as is, and when the bottling bucket is half empty add the espresso. That way, you can compare two versions. Cheers!
Who is this Rorschach guy? And why did he paint so many pictures of my parents fighting?