My coffee Stout is made with a Cold Brew during bottling. I use Camerons French Roast, Coarse ground. about 1/2 a cup of coffee (usually a bit more) in each 2cup mason jar. let it sit for 48-72 hours. filter into a sterilized larger mason jar (takes quite awhile). add to the 5gal bottling bucket to taste.
I've read heat destroys the aromas, and with a coffee that's really one of the important parts to keep, and it fades quickly. the best part is, if there's any left i get to drink the cold brew.