Steep grains and then stir in all of the malt extract. Once you get your boil going do the hop additions as scheduled.
I pitched a quarter gallon starter of British Ale Yeast from Wyeast.
I fermented it mostly in the 68-72 range and it developed a mild fruitiness as a result.
I left it in the primary for a little over a week and then in the secondary for about two weeks. Then added the coffee two days before bottling.
For the coffee addition I used Randy Mosher’s cold extraction method. Take the .5 lb of grounds and soak them in 24 oz of water in a fridge for 24 hours. Then strain the coffee and add it to the secondary.
Bottle and let sit for two weeks. Mine has been improving consistently .
Note: I would try and use less priming sugar because it ended up a little crisp. Also may add more unfermentables or oats for a bigger mouthfeel. Otherwise the coffee character turned out fantastic.