[Homeroast] DIY coffee liqueur request

John Nanci john at chocolatealchemy.com
Fri Nov 8 11:33:30 CST 2013


What did you filter?  Or do you mean you filtered the vodka?  I can 
see why that would do anything at all.

John

I currently have three tests going.  One with bourbon, one with rum, 
one with 50/50 everclear (what I had on hand)

At 09:21 AM 11/8/2013, you wrote:
>I used this exact recipe a few years ago.  It was outstanding. I bought
>inexpensive vodka and filtered it a couple of times using coffee filters in
>my CCD.  I read about that somewhere, so I thought it couldn't hurt.
>
>I think the key is to be sure the sugar is all dissolved before mixing it
>it.  I remember that I did something wrong, and I thought if I ever made
>this again, I would do it differently, but I can't remember exactly what!
>  It was either that I didn't dissolve the sugar well enough, or I didn't
>let the sugar/coffee cool before mixing it with the vodka.
>
>I bought some of those bottles used for olive oil, that had both a cork and
>a screw top, so I popped in the cork and included the screw top. They made
>great gifts.  I enjoyed mine every night!  Good luck, let us know what you
>decide to do.
>
>-Bonnie P.
>
>
>On Fri, Nov 8, 2013 at 6:23 AM, Tim TenClay <teejtc at gmail.com> wrote:
>
> > John Borella posted this recipe a few years ago:
> >
> > 8 oz espresso
> > 1 cup sugar
> > 16 oz vodka
> > 1/2 vanilla bean, split lengthwise
> >
> > Pour the fresh brewed espresso over the sugar and stir until sugar is
> > dissolved.  Add vodka and and vanilla bean, seal in jar and let rest in
> > cool dark place for 2 to 4 weeks.  Remove vanilla bean after a few weeks
> > (not sure if that is necessary).  Or, open the jar after 6 hours and give
> > it a taste - it's good already!  Test over and over.  You may not have any
> > left by the 2 week point if you're not careful.
> >
> >
> > On Fri, Nov 8, 2013 at 8:44 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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> >
> >
> >
> > --
> > Want to make a real difference for real people?!  You can help me raise my
> > funds for the 2013 Aids Red Ribbon Ride (and thus help AIDSCare serve
> > clients throughout Western NYS).  www.tenclay.org will forward you
> > directly
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