[Homeroast] DIY coffee liqueur request

John Nanci john at chocolatealchemy.com
Fri Nov 8 08:46:48 CST 2013


Well, I can answer that.  And it's right there in 
the first response.  You hot brew the 
coffee/espresso and then mix in the sugar and 
alcohol.  By that point it's below the boiling point of the alcohol.

I've seen some rum based ones too.  Brandy and Whisky would be good IMO.

John

At 06:36 AM 11/8/2013, you wrote:
>Not sure how a "hot" infuse would happen without 
>evaporating the alcohol . Interesting question 
>though. Just asked my partner and she said she 
>once had a recipe but can't remember it . She 
>did say it was vodka based. I'm wondering how a 
>brandy base, or even a whisky base, would do. I 
>am going to be following this thread with 
>interest . Dan ----- Original Message ----- 
>From: "John Nanci" <john at chocolatealchemy.com> 
>To: "A list to discuss home coffee roasting. 
>There are rules for this list, available at 
>http://www.sweetmarias.com/maillistinfo.html" 
><homeroast at lists.sweetmariascoffee.com> Sent: 
>Friday, November 8, 2013 8:44:15 AM Subject: 
>[Homeroast] DIY coffee liqueur request So, I'm 
>actually thinking ahead for the holidays. Â 
>Looking at a homemade coffee liqueur. Â Does 
>anyone have any recipes they have actually 
>tried? I've done the web scouring bit and there 
>are two major camps. Â Hot and cold infused (we 
>are not going to talk instant). Also, I'm not 
>adverse to just devising my own recipe, but 
>there is on thing I'm unclear on. Â How strong 
>should the resulting liqueur be? Â And 'to 
>taste' isn't helpful. I'm meaning drip, moka, 
>espresso strength for instance for 
>'traditional'. Â I've seen 1:4 to 1:8 (grounds 
>to liquid). Â And how much should that change 
>whether it is hot or cold brewed? Alchemist John 
>Alchemist at large 
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