One of my clubmates, Sandy Cockerham, is a BJCP Master and owner of a local coffee shop. She also supplies the coffee to many of the Indy breweries and guides their practices. Cold beer steeping seems to be the direction she espouses.
In a recent brewery's rendition of a coffee beer, there was definite bell/hot pepper notes. I seem to recall they used a Guatemalan bean. Of course Sandy roasted the beans, but I don't remember how dark. I also recall a presentation she gave to our BJCP judge pool in which she worked with SunKing and their Cream Ale and infused some lightly roasted (Ethiopian?) coffee and the result was surprisingly refreshing and light.