Mint Chocolate (Espresso?) Stout Conversion

[Howiedw]

I found this recipie and am trying to convert it to a extract + specialty grain. I would to use fresh mint and would also like to add some espresso notes to it. That said, I have a few questions:

1) Are my conversions correct? My intended changes are green.
2) How would I add the espresso? Coarse grounds in primary? Brewed espresso in secondary? How much? I don't want it to be overwhelming, but I want it to be known it's there. Recomendations Please!

Here's what I have so far:
All-Grain - Andes Mint Chocolate Stout

Recipe Type: All Grain
Yeast: WLP004
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.016
IBU: 28
Boiling Time (Minutes): 60
Color: 37 SRM
Primary Fermentation (# of Days & Temp): 14 days @ 68
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): Kegged
Tasting Notes: See below.
8 lbs. Pale 2-Row (UK) OR
(7 LB Light LME) OR (5 LB light DME) (I know this is a bit high, but I am using the units sold by LHBS)
1 lb. Flaked Barley
0.5 lb. Carafa III
0.5 lb. Crystal 40
0.5 lb. Chocolate Malt
0.5 lbs. Rice Hulls
1.75 oz. East Kent Goldings (4.5% AA) 60 min.
WYEAST 1084 Irish Ale Yeast LHBS dosen't carry WLP004

4-5 oz. unsweetened cocoa powder (last 5 of the boil)
10 peppermint tea bags (make sure that the brand you use only contains peppermint leaves. Celestial Seasonings is good) added in the last 10 minutes of the boil.
You can optionally add additional tea bags as a "dry hop" of sorts. Some have had success

 

[MannyZ]

2) How would I add the espresso? Coarse grounds in primary? Brewed espresso in secondary? How much? I don't want it to be overwhelming, but I want it to be known it's there. Recomendations Please!

In my recent attempt to clone a Pipeline Porter I put 2 oz of coarse ground coffee into a fine mesh bag and added it to my secondary/keg for 24 hours. While the beer turned out delicious, it had WAY more coffee flavor than the commercial example. The bag was sanitized in boiling water but nothing was done to treat the coffee.

 

[Howiedw]

So I think that this is the finial version of what I am going to try:

How dose it look?

HOME BREW RECIPE:
Title: MINT CHOCOLATE ESPRESSO STOUT
Brew Method: Partial Mash
Style Name: Stout
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 3 gallons
Efficiency: 75% (brew house)

STATS:
Original Gravity: 1.104
Final Gravity: 1.028
ABV (standard): 9.92%
IBU (tinseth): 7.82
SRM (morey): 40

FERMENTABLES:
5 lb - Dry Malt Extract - Dark (31.3%)
7 lb - Liquid Malt Extract - Dark (43.8%)
1 lb - Flaked Barley (6.3%)
0.5 lb - German - Carafa III (3.1%)
0.5 lb - American - Caramel / Crystal 40L (3.1%)
0.5 lb - American - Chocolate (3.1%)
0.5 lb - Rice Hulls (3.1%)
1 lb - Brown Sugar (6.3%)

HOPS:
1.75 oz - East Kent Goldings for 60 min, Type: Leaf/Whole, Use: Boil (AA 5, IBU: 7.82)

MASH STEPS:
1) Infusion, Temp: 156 F, Time: 30 min, Amount: 8 qt, grain steep

OTHER INGREDIENTS:
10 each - peppermint tea bags, Time: 15 min, Type: Flavor, Use: Boil
2 oz - coarse ground espresso, Time: last 24 hours in primary, Type: Flavor, Use: Primary
0.25 oz - Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast - Irish Ale 1084
Starter: No
Form: Liquid
Attenuation (avg): 73%
Flocculation: Medium
Optimum Temp: 62 - 72 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)

PRIMING:
Method: sugar
Amount: .75 cups

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Date: 2013-05-15 04:01 UTC
Recipe Last Updated: 2013-05-15 03:59 UTC