How and when to add coffee to Imperial Stout during secondary fermentation

[Hophead2u2]

I am hoping I can get some advice on the best way to add some slight coffee flavor to a Imperial Stout that I have in secondary fermentation. I plan on having this stout in secondary for about 4 months and have never added any flavors to any of my beers during secondary besides dry hops. I think a slight coffee flavor will go great with this stout but not sure how to go about it and at what point of the 4 months should I add it? I have heard about cold brewing the coffee but that is new to me, is this the best way and how do you do it?

Thanks for any advice you can give me.

 

[NordeastBrewer77]

What I would do is add it at bottling time. Brew up a very strong batch of the coffee you want to use, and take a measured sample of the finished beer. Add a small amount of coffee to the sample until you get the desired flavor, then multiply that amount by the amount of total beer you're adding coffee to. Add the coffee and priming solution to the bottling bucket and rack the beer on top. Bottle as usual. If you're kegging, just add the coffee to the keg and rack the beer in.