Same here. During my 1st absinthe experience, we were burning it for a really long time and then poured ice cold water into the same, hot glass... Not the best idea :-)

It's not frozen, or iced. The coffee, as you may notice, goes into the cocktail last. Even a chilled cocktail glass comes down quickly in temperature when you put the starting ingredients into the glass. I didn't frost the glass, I sat it on ice for a few minutes to get it out of the realm of "warm."
 
The other ingredients also helped bring down the heat to something more reasonable so the end result is a warm cocktail shot, not a hot one.

I may depend on the style of coffee you utilize, mine isn't bitter to begin with but I'd still typically use sugar in my coffee. Honestly, the thought of bitter never crossed my mind so I'm going to say no, not bitter at all!

Yeah, I have about 90 shot glasses (wife's got a collection going), this one is probably at least five ounces. I got it at Disney at the Aerosmith Rollercoaster ride :) We have them from all over the world and different states we've been to.
 
It got bad. Once people saw we had a collection we kept getting more as gifts. Let me tell you how hard it is to dust them all on the shelf. NOT FUN.
 
Maybe one of these days I'll pull out the tall one (its about double the height of that one)

Definitely want to get some Tuaca, can you guys buy it online in Austria?
 
Okay, gotta go prep for the beer podcast tonight, we're doing Pilsners. I've gogt Warsteiner and the original pilsner, Pilsner Urquell.

You've never had coffee and bailey's?? I do that all the time for fun. The ratio, for me, is usually the same as what I'd use for cream. For a cup of coffee (8oz), I'd probably use a half-ounce or less but I don't use a lot of cream in my coffee, you can always do a full shot or whatever you'd like (to taste). Do what tastes good, start small and work your way up until it's got the right creaminess.