Coffee Liqueur
Time: Modern
Author: Master Drake Morgan (Craig Jones)
Author: Master Drake Morgan (Craig Jones)
I was initially inspired by a friend who liked coffee to produce a coffee liqueur. Although I found a few recipes on line, I'm meddlesome as hell and came up with my own recipe
I used Gesha Panama for the base bean. Gesha is an old Ethiopian variety, grown in the highlands of Chiriqui province in Panama. My recommendation is to find a nice lightly roasted bean with good providence and flavour. You want a lighter roast or all you will taste in the final product is burnt coffee and none of the delicate aromatics.
I used Gesha Panama for the base bean. Gesha is an old Ethiopian variety, grown in the highlands of Chiriqui province in Panama. My recommendation is to find a nice lightly roasted bean with good providence and flavour. You want a lighter roast or all you will taste in the final product is burnt coffee and none of the delicate aromatics.
Stage 1:
Stage 2:
- 800ml vodka at 40% or 92% Rectified Spirit diluted to 40% with distilled water (you can buy Polish Rectified Spirit for liqueur making at decent bottle shops).
- 200g coffee beans, Gesha Panama or other similar light roast. Whole beans!
- 6 Vanilla beans, split and scraped.
- 7 Cloves.
- 1 large Cassia stick, broken in 2. I use cassia over cinnamon as it's properties in Liqueurs is better (more true cinnamon flavour, less burn).
- 5 small pieces of Blade Mace.
- 50g of Toasted French Oak chips (you get this from the homebrew shop).
Stage 2:
- 2 cups caster sugar
- 2 cups distilled water