First Coffee Stout Recipe Question

I make a pretty good cream stout...of which I thought about adding coffee and turning it into a coffee stout...

I have never brewed before with coffee. Reading though some of the threads, it seems like cold pressed coffee in a french press in a secondary is the way to go...

My main question is how much coffee grinds in how much water would I use for a 5 gal batch? I planned on using a french press, and cold brewing the coffee over night in the fridge..

The other question...I usually don't use a secondary...can I add the coffee to the primary around day 4?

Any other suggestion would be GREAT...

 

I read an article on coffee stouts and it suggested 2oz coarse ground coffee to 16oz water. Cold brew for 24 hours. You can add to your secondary or your bottling bucket if you don't use a secondary. Good luck!