I didn't have any acrid notes at all, there is a light chocolate flavor, which I enjoyed, I'd like it to be a bit more pronounced so it's not lost during aging. I went with about 65 ibu and the coffee which I think balanced out the current level of sweetness and the chocolate. I'd like to get down around 1.022/3 and then transfer off the cake and into secondary for a mouth before bottling. I plan on dry nibbing and beaning last 7 days before bottling.
I did choose to wait until the wort cooled down to under 180 before adding coffee, i've always gotten the acrid notes you described with boiled coffee.