I read a few posts on other sites, but felt asking here would give me the answer I would prefer.
At what point do you add the coffee?
Do you just brew coffee or just use ground coffee?
Is Chocolate similar timing? Use those “nibs”?
I add coarsely cracked beans to the secondary for aroma and a bit of flavor and strong brewed coffee to taste at bottling. I’ve found that I need to reduce the bittering hops to account for the bitterness from the coffee.
Cold brewed coffee is the way to go. Add about a quart of strong cold brewed coffee at bottling/kegging. Gives you a nice coffee flavor.
ok cool. I am doing a 3 gallon batch later this month. 
Same amount for a porter? 1 qt in 5 gals or so?
We’d have to know your tastes. The good thing about adding it late is that you can taste as you go.
I add it at kegging. A couple shots of espresso. Taste, ponder, taste again. Add more if necessary.
I’ve never done the cold brewed or the cracked beans. Espresso has worked well so far, but I have no basis to compare to other options.
I have added coffee 2 ways to my beer.
I did a robust porter where I added 1 shot of fresh espresso into each (16oz) bottle and racked beer right on top of it. This gave a strong flavor of coffee, and a decent amount of aroma.
In my Mocha Mild at NHC, I used 1 qt of boiled and cooled water with 1/4 cup of coffee grounds, and cold-steeped for approximately 24hrs. I filtered this mixture through a paper towel and added it to the keg. This had a slightly more restrained coffee flavor, with less bitterness. I didn’t get much aroma at all.
Also in my Mocha Mild at NHC, I took 1/2 cup of vodka and poured it over 1/4 cup of cocoa nibs. I let it soak for close to a week, and added it into the keg. With this treatment (and I think it would work with coffee as well) I got a strong cocoa smell, but with very little cocoa flavor, just enough to balance the coffee and give me the “mocha” flavor I was looking for.
My Mild at NHC got a lot of compliments, especially for a 2.6% ABV Beer.
My coffee stout came out with just the right amount of coffee flavor. I used the cold brew method. I used six ounces (total) of freshly ground, non-flavored roasts of three different varieties (2 oz each). Basically I boiled about 1.5 quarts spring water, then cooled and put in sanitized flask, added the coffee, covered and left in fridge for two days. Then I strained it using a sanitized grain bag and added to the beer. I didn’t quite use all the liquid but that worked out fine because it came out pretty good, and perfect on the coffee aspect. I realize this is not exact but something like this should work for you just fine.