I feel like I've been sitting on my brown ale forever but today was the day that I finally added the coffee into the carboy. After much studying up and deliberation I ended up doing a cold-extract with the coffee grounds and add them directly into the primary, skipping a secondary completely this time around. It seems like the homebrewing crowd is split pretty evenly between racking to a secondary or not but it seems like for what I'm doing here, leaving it in the primary would be just fine.
I chose to use a locally roasted Hawaiian blend for the coffee flavor. If it works the way I am hoping, this blend will contribute some light caramel notes with a medium coffee flavor. I didn't want the coffee to overwhelm the beer but rather compliment it delicately. In order to achieve the cold extract I boiled 4-5 cups of water then let it sit and cool down a bit before adding it to about a 1/2 cup of the grounds. I put that sanitized container in the fridge and let it sit for 24 hours.
Using a standard coffee filter and my funnel I filtered the extract into the carboy. This thrilling process took quite a long while so I hope that this coffee addition works the way I am hoping. As with every brew...I'm very nervous. Everything seemed to go smoothly with this one and I hope that's a good sign. I'll be bottling soon and crossing my fingers.