Coffee Stout

I'm fixing to make a stout soon, and I'd like to get some opinions on the amount of coffee to add after the boil. I have a gallon of coffee that I froze for just this purpose, and I went online to see how much brewed coffee others are using in their recipes. The results are not a very good average - all the way from 4 ounces to 1 1/2 qts ( 1 1/2 liters is close enough for me). I'd like to hear from others who have made coffee stouts that were spot on for them as far as the amount of brewed coffee they used.
The coffee that I've frozen is from a restaurant here where I live, and is, by itself a pretty 'stout' cuppa java, so that might affect your answers/opinions. I love strong, bitter coffee, so don't think you will be offending me if you tell me that I should avoid making a 'coffee-forward' beer, as a matter of fact I'd like strong coffee to be the main flavor, rather than worrying about 'maltiness' or 'mouthfeel' or something else.
NOTE: I may not get back to you right away, I've got a lot of honey-do's to take care of.

Any opinions/advice is welcomed,
Thanks,
MTbottle

Thanks for the linky! I made a couple of chocolate mochas, but the coffee didn't come through - probably becuz I really like chocolate, and 'may' have added a little bit heavy on the choco?