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.