I am making my first beer with coffee, it will be a coffee stout. I am brewing this for a local competition that is held in early November. My friend owns a local coffee shop and sent me some of his roasted beans and some liquid espresso and cold brewed coffee. He recommends that I put all three in the secondary fermenter, when the recipe that I am using vaguely states to just "add 3 oz of coffee to the secondary". It doesn't specify as to grind them completely up, just crack them, or to just put them in without doing anything to them. The recipe also doesn't state how long to leave the coffee in the secondary. So, I wanted to see what you would recommend on 1) how to do the beans (grind up, crack, leave whole), 2) how long would you leave the beans in the secondary, and 3) would you or have you ever used the liquid espresso and or liquid cold brew....if so, how much and how long would you let it sit in the secondary before bottling?