[Homeroast] DIY coffee liqueur request

John Nanci john at chocolatealchemy.com
Fri Nov 8 09:34:06 CST 2013


Proportions would be VERY helpful.  I know it takes a concentrate, 
sugar, alcohol and vanilla.  Please note I explicitly said 'to taste' 
was not helpful at all.

Thanks.

John

At 07:21 AM 11/8/2013, you wrote:
>To make a Kahlua type liqueur I start with a cold press coffee 
>concentrate, add sugar (or simple syrup), vodka and vanilla to 
>taste. Dilute as required. I usually dilute with ice cream.
>
>Bruce Garley
>New Port Richey, FL
>Stillwater, MN
>San Juan Capistrano
>
>Vivir con miedo es como vivir a medias.
>
>-----Original Message-----
>From: Homeroast 
>[mailto:homeroast-bounces at lists.sweetmariascoffee.com] On Behalf Of 
>golfermd01 at comcast.net
>Sent: Friday, November 08, 2013 9:37 AM
>To: A list to discuss home coffee roasting. There are rules for this 
>list, available at http://www.sweetmarias.com/maillistinfo.html
>Subject: Re: [Homeroast] DIY coffee liqueur request
>
>
>
>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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