Appearance: Very dark beer with a tan, foamy head. Between the roasted barley and coffee the beer is almost midnight black. It's opaque as a stout should be.
Smell: The aroma is mostly coffee notes with some hints of beer. Lots of fresh coffee aroma, some chocolate, toffee, caramel, slight cinnamon and acrid, burnt smell.
Taste: The taste is straight coffee when the beer is cold. There is only hints of chocolate and some stout-like flavor in the very end of the aftertaste. As the beer warms up the beer flavor starts to become more noticeable. It has the flavor of a cold, carbonated coffee with a splash of stout added. It's the reverse of what I had expected: mostly coffee with a hint of stout instead of mostly stout with a hint of coffee.
Mouthfeel: The mouthfeel is moderate for a stout. It's not too thick for a session-strength beer but maintains enough body that you know you are drinking a stout (well if it tasted more like beer than coffee).
Overall I think the beer underneath the coffee is a workable recipe but the coffee addition, obviously, needs some work. I like the flavor of the coffee addition but I might try cold steeping the coffee beans and adding the cold-steeped coffee at bottling to see if I prefer the flavor of that method.