[tschmidlin]

I use 1/4 lb ground coffee per quart of cold water to make the toddy.  I let it steep overnight, then run it through a fine strainer.  It doesn't get all of the solids, but it gets the big chunks.  I then let the toddy settle overnight and decant it to another container, then dose it into the keg when filling.  That is enough for two 5-gallon kegs at the rate I use it, you can use more or less to suit your taste.

For nibs I use Drew's method of soaking 2 oz of nibs in 6 oz of vodka for a few days, then strain out the nibs.  Again, let it settle overnight and decant.  What is left is about 4 oz of chocolate extract and is enough for one 5-gallon keg.