So I have a milk stout that's been fermenting away in the primary for the last week. My plan is to turn it into a Coffee Stout, and I was wondering if anyone could offer advice on how much/when to add. I am new to homebrew and still getting a feel for the effect of various additions. I have read about different ways to add coffee to a stout and the most appealing to me seemed to be adding cold steeped coffee "extract" to the bottling bucket just before bottling. I want it to have a smooth coffee flavor that's not overpowering but still very much there. Any advice on how much to add and has anyone else had luck doing something similar? Thanks in advance!