[Homeroast] DIY coffee liqueur request

Tim TenClay teejtc at gmail.com
Fri Nov 8 09:26:04 CST 2013


A lot of these kinds of recipes add the vodka really late in the game after
making a base syrup.  So, no alcohol loss.

Grace and peace,
   tim

--Sent from my phone; please forgive grammatical or spelling errors and
ignore inappropriate autocorrects.  Thanks!--
On Nov 8, 2013 10:04 AM, <golfermd01 at comcast.net> 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.  Looking at a
> homemade coffee liqueur.  Does anyone have any recipes they have
> actually tried?
>
> I've done the web scouring bit and there are two major camps.  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.  How strong should the resulting liqueur
> be?  And 'to taste' isn't helpful. I'm meaning drip, moka, espresso
> strength for instance for 'traditional'.  I've seen 1:4 to 1:8
> (grounds to liquid).  And how much should that change whether it is
> hot or cold brewed?
>
> Alchemist John
> Alchemist at large
>
>
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