I love big stouts, and I have one in secondary myself.
I was SO tempted to coffee stout it, because that's probably my favorite style, but I am attempting to employ something called "discipline" and will try this recipe without additions before deciding on how to improve it.
If you've brewed this one before, I have had big success with boiling water, cooling it, sanitizing a french press, and then putting a ton of coffee grounds in the cold water overnight, for a cold press. Dump that into the bottling bucket or keg and rack on top of it. Delicious.
I haven't tried any hot extractions in beer yet, because the common wisdom is to do the cold stuff... but I would say that mine started to oxidize after about 2 months, where Half Acre's Big Hugs (the best non-barrel coffee stout, IMO) is actual coffee pour-overs... hot coffee... probably cooled before added, but normal hot coffee the way I would drink it myself, and it stayed coffee forward for 10 months in my cellar (the last bottle was being saved for someone who never claimed it, so we drank it expecting the worst... surprised.)