I like @irishjoe's idea on steeping the grounds, especially if it's a dark roast. The darker roasts, after the second crack, will put you into the dark/espresso roast range, but that comes with a lot of the oils being released onto the beans. This could also lead to some bitterness from the acidity of the oils released by the oils in the coffee.
Pairing the right coffee with the right hops could really pay off. Say an Kenyan coffee matched with a Citra or Mosaic hops both with citrus, grapefruit, and floral flavors. I'd use the Omega Hothead yeast. I recently used this kveik yeast and it leaves a nice clean flavor profile. As for the coffee, I'd roast it myself about 2-3 seconds past the second crack. I'd let the beans sit a day or two to degass and grind it to a coarse grind much like for a French press. Then I'd use it in the boil along with the hops for bittering and flavor.
My two cents