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Topic: kahlua recipe (19 msgs / 621 lines)
1) From: Andie Z
Does anyone have a recipe suggestion for a good home made kahlua 
using fresh roasted beans (naturally). 
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2) From: Leo Zick
Old family recipe, the idea behind freeze dried was to make the brew
stronger,(like I said, old recipe.lol) so id recommend using a press pot and
a fine grind to get something on the stronger side of things, if you use
fresh coffee. (lol, like that's even a choice)
Leo's Kahlua Recipe
4 cups sugar 
1 vanilla bean 
3/4 cup freeze dried coffee 
3 cups of cheap brandy 
2 cups of boiling water
Place bean in 1/2 gal jug, add rest of stuff in the jug, place in dark place
for a month.
 
i used to add a few drops of vanilla extract to the mixture to make it a
little more vanilla-ee.  the longer it stores the smoooother it gets

3) From: Scott Marquardt
I've experimented quite a bit, and decided that Kahluas (plural) are a lot
like origins -- there's many that taste uniquely wonderful.
A basic recipe would be this:
25% Bicardi 151 rum
25% Vodka
50% Coffee, Aeropress brewed (double strength)
To either, add as much sugar as will dissolve. Then add a touch of corn
syrup.
Add vanilla to taste -- probably more than you'd think necessary.
Store in container in fridge for three days, then decant to leave any
sediment behind. Then store as you would your Kahlua.
Start there and vary to taste. Try your favorite origins at their favorite
roasts. Substitute espresso for the Aerobrew.
- Scott
On 8/30/06, Andie Z  wrote:
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4) From: Steve Hay
On 8/30/06, Andie Z  wrote:
<Snip>
My mom made some of this about 10 years ago and used Everclear as one of the
ingrdients...  Everclear is a very strong vodka.  I'll inquire about the
details.
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

5) From: Steve Hay
On 8/31/06, Steve Hay  wrote:
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the
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Until then, here is a recipe I found on the internet which is probably
close:
 1-1/2 quarts water
 1 pound finely ground Columbian coffee
 2 quarts water
 7 cups sugar
 1 fifth Everclear 190 proof, or vodka
 2 oz. pure vanilla extract or 1 vanilla bean, divided in thirds long wa=
y
Simmer 1-1/2 quarts water and ground coffee, covered, for 45 minutes. Cool
to room temperature, strain, and add more water to make 6-8 cups solution.
Strain thoroughly. Mix sugar and 2 quarts water in saucepan, heat until
sugar dissolves, cool to room temperature.  If using vanilla beans, attach
vanilla beans to thread and place one in each bottle, leaving thread hangin=
g
out the top for later removal; otherwise, add the extract.  Be sure all
liquids are thoroughly cooled before combining with alcohol.  Mix the
strained coffee-water, cooled sugar-water, Everclear and vanilla. Pour into
glass bottles.  Before final corking, use thread to remove vanilla bean.
Cork and store in a dark place for at least 2-3 months. Makes about 7
bottles.
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

6) From: Tim TenClay
My recipe has tons of sugar and instant coffee in it...it turns out ok
(although I'd love to have one that actually uses "real" coffee
without the immensely long boil time.
The problem is that the long boil is what thickens it up -- I think if
you did the long boil of a recipe that uses instant WITHOUT adding the
coffee until AFTER the boil, you could still thicken up the sugar
water to a syrup and then add the coffee later.  Also, you may be able
to thicken it up a little bit by adding glycerine - it's not terribly
expensive and a little goes a long way...
Just an idea.
Grace and Peace,
  `tim
-- 
Rev. Tim TenClay, IAPC
Dunningville Reformed Church (www.dunningville.org)
Knots & More Tatting Supplies (www.knotsandmore.com) NATA #253
Personal Blog:http://www.tenclay.org/blog

7) From: Alchemist John
8 oz espresso
1 cup sugar
2 cups vodka (40-50% or 80-100 proof)
1/2 vanilla bean split lengthwise
Pull your espresso shots and mix with the sugar.  Stir until 
dissolved.  After cooling, add the vanilla bean and vodka. Transfer 
to a bottle. After 2-4 weeks strain, remove the vanilla bean and 
transfer to a new bottle.
You can also substitute any proportion of the vodka with brandy to 
obtain a slightly different flavor.
I have also done this once with adding 8 oz of lightly ground freshly 
roasted cocoa nibs in the bottom of the bottle, letting it set a 
month, and then decanting off.
At 01:46 8/30/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

8) From: Leo Zick
This is a multi-part message in MIME format.
everclear is grain alchohol, a bit more than vodka!  illegal in quite a few
states, so its hard to find, and prolly unnecessarily strong for a kahlua;
great for a limoncello though!  
From: Steve Hay [mailto:hay.steve] 
Sent: Thursday, August 31, 2006 6:37 AM
To: homeroast
Subject: Re: +kahlua recipe
On 8/31/06, Steve Hay  wrote: 
On 8/30/06, Andie Z  wrote: 
Does anyone have a recipe suggestion for a good home made kahlua
using fresh roasted beans (naturally).
My mom made some of this about 10 years ago and used Everclear as one of the
ingrdients...  Everclear is a very strong vodka.  I'll inquire about the
details. 
Until then, here is a recipe I found on the internet which is probably
close:
. 1-1/2 quarts water
. 1 pound finely ground Columbian coffee
. 2 quarts water
. 7 cups sugar
. 1 fifth Everclear 190 proof, or vodka
. 2 oz. pure vanilla extract or 1 vanilla bean, divided in thirds long way
Simmer 1-1/2 quarts water and ground coffee, covered, for 45 minutes. Cool
to room temperature, strain, and add more water to make 6-8 cups solution.
Strain thoroughly. Mix sugar and 2 quarts water in saucepan, heat until
sugar dissolves, cool to room temperature.  If using vanilla beans, attach
vanilla beans to thread and place one in each bottle, leaving thread hanging
out the top for later removal; otherwise, add the extract.  Be sure all
liquids are thoroughly cooled before combining with alcohol.  Mix the
strained coffee-water, cooled sugar-water, Everclear and vanilla. Pour into
glass bottles.  Before final corking, use thread to remove vanilla bean.
Cork and store in a dark place for at least 2-3 months. Makes about 7
bottles.
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it." 

9) From: Aaron
Some recipies call for everclear, which can range from 175 proof to 190 
proof depending on which state you live in.  Some states have limits as 
to how strong alcohol is allowed to be.  I kind of find it amusing as a 
person can get just as #@%%^ up on beer as they can on whiskey, wine, or 
... everclear thrown into a watermelon... or whatever..
I have tried many recipies over the years, and the ones that use regular 
vodka, 80 proof, work just fine.  Kahlua that youd buy in the store runs 
about that proof at the very most anyways, ... you don't cook the 
alcohol as it'd just evap off and you are wasting it.  When you start 
getting much over 80 proof, the alcohol taste starts to overpower the 
kahlua/coffee taste anyways so again, it's a bit much.
One other thing i have done is, where the recipie may call for instant 
coffee or espresso,  and water as well.  Id compromise, and just brew up 
a super strong cup of coffee and use that instead of the water / 
instant.  This lets you get more of a 'real' coffee flavor to it.
If you are worried about 'cooking' your coffee too much, keep half a cup 
or so of it out of the recipie,  cook the stuff up until it thickens a 
bit thicker than you'd normally do it, then throw your freshly made 190 
degree coffee into it to thin it back out.  Kahlua isn't a super thick 
drink anyways (it's not like pouring maple syrup), and you can adjust 
it's viscosity with how much alcohol (vodka) you add to it later, so you 
have plenty of room to play with the recipie.  If you are still worried 
about its thickness, then throw the mess into the freezer and serve it 
very cold. that'll thicken it right up and ice cold shots go down real 
smooth.  I have a strawberry brandy here that is just wonderful at near 
zero temps.
So far I have seen plenty of good ideas / recipies for kahlua cross the 
list, play with them, and see what you come up with... it's kind of hard 
to mess up kahlua unless you burn it, so don't be afraid to experiment.
Aaron

10) From: True, Dennis W. FC1 (CVN69)
This is a multi-part message in MIME format.
I am going to try this one out Thanks!
 
Dennis
 
Semper Gumby - Always Flexable

11) From: Vicki Smith
I use a similar recipe, and make it with stove top espresso.
v
Leo Zick wrote:
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12) From: Steve Hay
On 8/31/06, Alchemist John  wrote:
<Snip>
I wonder if espresso/fp/etc would have too much TDS in it and cause
bitterness with the extended boil.  Have you tried it with something
"cleaner" like a vac pot or drip?
I'm just thinking how some of the more bodiful brew methods should be drunk
soon after they are made, and whether this might translate into kahlua
making.  Something more heavily filtered might be more stable and survive
the recipe better..
Thoughts?
-- 
Steven Hay
hay.steve -AT- gmail.com
Barry Paradox: Consider k to be the greatest element of the set of natural
numbers whose description require maximum of 50 words: "(k+1) is a natural
number which requires more than 50 words to describe it."

13) From: Alchemist John
I didn't say anything about boiling it.  I have not tried it with 
anything else.
At 18:26 8/31/2006, you wrote:
<Snip>
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

14) From: Verdova Bishop
This is a multi-part message in MIME format.
Everclear is 190 proof grain alcohol.  200 proof is pure alcohol.  It =
can be purchased legally at most liquor stores in Kentucky.
When I was in college, we used it to spike the Punch at our Frat =
parties.  My last encounter with it was in November 1970.  I have not =
participated in any form of alcohol drinking since then.  My advice is =
to leave it on the liquor shelves and use something a bit less potent.

15) From: jerms
bad advice...   95% alcohol is necessary to extract the oils from the
coffee beans..
soak 1 pound of whole roasted beans in 1.75 liters of grain alcohol
(Everclear) for 2 weeks.  strain thru cheese cloth and use this to mix
up any one of the recipes above..   just make sure you dilute it to
20% alcohol when you're mixing in brewed coffee and sugar.
there is no difference between the alcohol content of a shot of vodka
and 50/50 Everclear and water as far as your body can tell, but you
need the added alcohol to extract goodness from the beans..
On 9/1/06, Verdova Bishop  wrote:
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-- 
mmmmmm.  beer

16) From: Alchemist John
OK, here is the voice of descent to the voice of descent :P
Ethanol is actually a very poor organic (oil) 
solvent and adds little to the extract efficiency 
over about 30%.  I say this from both theory and 
experimentation.  Vodka does just great IMNSHO.
At 04:03 11/22/2006, you wrote:
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John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

17) From: Leo Zick
I agree.  If its not strong enough, let it sit longer to extract more
flavors.

18) From: Mike Garfias
I made some a few months ago using some of Tom's liquid amber (his  
roast before I got my roaster) & my moka pot.
I used regular old vodka, and let it sit for a month.
Came out amazingly wonderful.
On Nov 22, 2006, at 8:32 AM, Leo Zick wrote:
<Snip>

19) From: Justin Schwarz
we are making kahlua for holiday gifts this year and will be roasting  
the beans for it tonight.  If I had planned ahead it would have been  
done a couple of months ago, oh well. Won't stop me from drinking  
some on christmas.
my question: how do origin flavors hold up in kahlua? any suggestions  
on a bean, here's what I got in my stash
Timor peaberry
Harrar lot30
DP yirg
Brazil YB
Kona
Ethiopia IMV
PNG Kimel
Mexico Chiapas
Panama carmen estate
Harrar green stripe
Honduras Nueve posas
this one is too tough to decide myself so I have to ask the list here  
for input
-Justin


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