[Homeroast] DIY coffee liqueur request

John Nanci john at chocolatealchemy.com
Fri Nov 8 09:54:32 CST 2013


Nope, not adverse at all.  Can't say I'm much adverse to any 
base.  Vodka, everclear, brandy, whisky, bourbon.....ok, no tequila.

At 07:40 AM 11/8/2013, you wrote:
>I'm thinking you are adverse to a vodka (aka kahlua) base. Unfortunately
>no. I remember years ago (60's) my Dad's hunting partners would drink
>coffee with brandy and a little lemon?  to warm up after coming for the
>morning. I also remember people telling of fond memories of being in Italy
>and drinking grappa  with there espresso.
>
>
>On Fri, Nov 8, 2013 at 9:32 AM, John Nanci <john at chocolatealchemy.com>wrote:
>
> > Why do you say that?
> >
> > I'm not adverse to brandy or grappa.
> >
> > Got recipe?
> >
> >
> > At 07:18 AM 11/8/2013, you wrote:
> >
> >> John, since I expect that you are not looking for a Kahlua knockoff, how
> >> about something with a brandy or grappa base?
> >>
> >>
> >> On Fri, Nov 8, 2013 at 7:44 AM, John Nanci <john at chocolatealchemy.com>
> >> wrote:
> >>
> >> > 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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> >
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