HomeRoast Digest


Topic: Coffee Liqueur (18 msgs / 437 lines)
1) From: John M. Howison
Can anyone supply a tested recipe for making a mocha cordial, using
natural  (i.e.,espresso or MP) coffee and vanilla beans with simple
syrup and vodka?  The Noirot product not bad, but surely home-roasted
would be better.
-- 
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2) From: raymanowen
" The Noirot product not bad, but surely home-roasted would be better."
Hmmm- if you add enough vodka and stuff to your virgin home brew coffee, it
morphs from "White rot product" to straight White lightning. -ro
-- 
Persist in old ways; expect new results - suborn Insanity...
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3) From: Kris Bhatti
I asked the same question recently.  I made some and it is fantastic!  Here is the recipe:
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.
I'm not a vodka connoisseur, but I read in Cooks Illustrated that for mixed drinks, you can buy very cheap vodka and filter through coffee filters a couple of times and it is indistinguishable from the expensive stuff.  Vodka snobs, go ahead and use your expensive stuff.
From: John M. Howison 
To: homeroast
Sent: Monday, April 27, 2009 6:53:48 PM
Subject: [Homeroast] Coffee Liqueur
Can anyone supply a tested recipe for making a mocha cordial, using
natural  (i.e.,espresso or MP) coffee and vanilla beans with simple
syrup and vodka?  The Noirot product not bad, but surely home-roasted
would be better.
-- 
Contra muros, mater rubicolla
Homeroast mailing list
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4) From: John Borella
I'll have to give that a try. I would think that you could also substitute 8 
oz of cold brew concentrate made by a Toddy brewer for the espresso. Either 
way trying different beans should add some variety to your coffee liquer.
John B.

5) From: Justin Schwarz
I would stick with coffee brewed hot, either espresso or aeropress.   
Cold brew IMNSHO really mutes varietal characteristics of coffee.  I  
can taste a pharmeceutical flavor in toddy from the caffiene, which I  
believe is water soluable, that overpowers the true flavor of the  
coffee.  I'll save further ranting about cold brew for another thread  
though.  The main reason I would use espresso/aero over toddy is  
soluability of sugar, you need a lot of it and it would be difficult  
to dissolve that much sugar in cold liquid. Give it a try with toddy  
if you are a fan of cold brew, you may like it better.
My recipe from an earlier post:
I fill a 1/2 gallon jar about halfway or maybe a bit more of sugar add  
1 stick of cinnamon and 4 vanilla beans cut in half and scrape seeds  
into jar.  Brew with my Aeropress into the jar until it is full, and  
combine with 1/2 gallon vodka or a mixture of vodka and brandy.  I do  
not cook this down or anything but I do let it sit for about a month.   
when you bottle it up take the cinnamon stick out but leave the  
vanilla beans and seeds and distribute evenly.
I make this every Christmas and it is awesome.  I use about 1 to 1.5  
lbs. of coffee.  I buy my vanilla from a seller on ebay I was able to  
get 1/4 lb of vanilla beans for the price of 2 beans at my local  
grocery store.
On May 1, 2009, at 6:16 AM, John Borella wrote:
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6) From: Doug Hoople
That sounds amazingly yummy, Justin. I'm going to have to block the rest of
this thread, or else I'm going to have to try it, and it sounds like I could
wreak havoc with my body chemistry from overindulging on it!
Doug
On Fri, May 1, 2009 at 11:17 AM, Justin Schwarz wrote:
<Snip>
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7) From: Brian Kamnetz
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8) From: Justin Schwarz
I just keep it at room temp, if I make smaller batches for myself it  
doesn't last very long.  The coffee liquor is great right away but the  
vanilla needs time to infuse in the mixture
On May 1, 2009, at 2:54 PM, Brian Kamnetz wrote:
<Snip>
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9) From: Justin Schwarz
The following was sent to me off list I am not sure if this was  
accidental or for a specific reason, therefore I have removed the  
sender's name and responded below, just thought it belonged to this  
thread
On May 1, 2009, at 8:53 PM, wrote:
<Snip>
If you are using hot AP brew or espresso you won't have any problem  
dissolving all of the sugar, soluability is my main concern using a  
cold brew despite my bias against it otherwise.  I also tried the  
recipe with 2x brew drip coffee 100g/liter and felt the resulting  
product was weaker than I wanted.
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10) From: John Borella
Warming up the cold brew concentrate would be pretty simply & alot easier 
then pumping out enough AP brew to fill that jug. Makes my wrist hurt just 
thinking about it! I agree that cold brewing mutes varietal nuances but I 
don't brew my nice s/o coffees in it. I use it strictly for Iced Coffee 
concentrate & I prefer a dark(FC+/Vienna) roasted blend/bean that will work 
well with Half & Half and hold up over ice. Considering that it will be 
mixed with sugar, vodka, cinnamon & vanilla losing varietal characteristics 
shouldn't be an issue. I'll let you know how it turns out but I will try the 
espresso version also for comparison.
John B.

11) From: John M. Howison
I'm the perp that kicked off this string, and the Noirot veteran whose
identity Justin so  courteously  protected.  I am as incompetent at
the computer as at consistent coffee roasting, and accidentally sent
my second inquiry to him privately.
A liqueur addict with a primitive initial enthusiasm for Kahlua over
Braum's lite ice cream and for iced cafe-au-lait (decaf, alas) instead
of desert,  I now have three fruit-jar batches working:  (1) an
approximation of Justin's recipe; (2)Justin's recipe with world's best
Mexican water-process vanilla (La vencedora), and (3) one starting
with thick simple syrup, ultra-strong AP and Mexican vanilla.  I think
I remember preferring good vodka (frinstance Tito's) better than CP
alcohol of the quality available to me locally.
Will try to remember to post results a few weeks from now.  Meanwhile,
I am enjoying  the rest of a half-wine bottle made with Noirot that
has aged on a back shelf for thirteen years.  If it runs out, I may
have to try one of the new batches before it is properly melded.
Contra muros, mater rubicolla
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12) From: Brian Kamnetz
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13) From: Yakster
Speaking of Ice Cream, I've had good luck with Coffee Ice Cream recipes
using the Aeropress for the coffee and either sugar or Splenda.  I've read
that you should use real sugar in ice cream for a good consistency, but I
don't remember the Splenda being that bad an alternative for those looking
or needing to cut the sugar.  I used a strong Tanzanian Peaberry for the
Coffee base.
I used the recipe from the Donvier Ice Cream maker I have as a base and
refrigerated the coffee overnight as well:
French Vanilla Ice Cream
3 eggs . . . . . . . . . . . . . . . . . . . . . . . . . . .3
1 cup sugar . . . . . . . . . . . . . . . . . . . . .250 ml
2 cups light cream . . . . . . . . . . . . . . . .500 ml
2 cups milk . . . . . . . . . . . . . . . . . . . . .500 ml
2 tsp vanilla . . . . . . . . . . . . . . . . . . . . . .10 ml
Beat eggs and milk together in a large saucepan.
Add sugar. Cook over low heat, stirring
constantly until thickened (approx. 10 min).
Mixture should smoothly coat the spoon.
Cool, then add cream and vanilla. Refrigerate
overnight. Makes about 1Qt/.9L.
To this, I added chocolate chips, cut up fruit snacks, chopped almonds, and
small marshmallows. We had company over at the house today and everyone
enjoyed the Ice Cream, it went fast.
Next time I think I'll skip all the candy add-ins that I put in to please
the kids.
-Chris
On Mon, May 4, 2009 at 1:10 PM, John M. Howison wrote:
<Snip>
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14) From: Justin Schwarz
Yum, I look forward to hearing your results I'm always open for  
improvements to my annual Christmas project!
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15) From: Allon Stern
On May 4, 2009, at 7:31 PM, Yakster wrote:
<Snip>
The reason sugar is important to the consistency of ice cream is that  
as the temperature decreases and ice crystals form (kept small by the  
churning) the sugar concentration of the left over unfrozen solution  
increases, depressing its freezing point. When you have frozen all  
you're going to freeze, you still have some of this unfrozen phase  
acting as lubrication around the ice crystals; this gives you  
scoopability, instead of having a chunk of ice.
Here's an article by my hero, Douglass Goff from the University of  
Guelph, in CA.http://www.foodsci.uoguelph.ca/dairyedu/icmilos2.html(I used to give a talk on the science of ice cream once upon a time....)
Oh, and I can't stand sucralose. Ties my stomach up in knots with  
cramps.
-
allon
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16) From: Bonnie Polkinghorn
 So, my delicious espresso infused vodka is ready to go into smaller bottles
to give as gifts, it tastes really good.  It is fantastic.  It kicks butt.
 I used SM Liquid Amber Espresso rested about 5 days for the espresso.  The
infusion has been in a 750 ml bottle for about 2 weeks.
I have sludge at the bottom of the bottle, it must be the sugar.
I'm wondering if I didn't dissolve the sugar well enough.
It tastes great when I leave the sludge at the bottom and only drink the
top, and is noticeably sweeter when I shake it all up.
I'm thinking of pouring it into another container and throwing away the
sludge.
Have any of you that have made this recipe have anything separate out like
this?
Thank you and Merry Christmas!
-Bonnie P.
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17) From: Mike Chester
For the sugar to stay in suspension, the liquid containing it must be 
brought to a boil or very near.  You could have dissolved it in the 
espresso, when it was hot, but it might not have held that much sugar.  You 
could have boiled a small amount of water with the sugar to make a syrup and 
used higher proof vodka to make up for the water.  Bartender's or extra fine 
sugar melts a bit easier.  At this point, I would do as you suggested and 
decant the liquid off of the sludge.
Mike Chester
--------------------------------------------------
From: "Bonnie Polkinghorn" 
Sent: Wednesday, December 23, 2009 4:51 PM
To: "A list to discuss home coffee roasting. There are rules for this 
list,available athttp://www.sweemarias.com/maillistinfo.html"
Subject: Re: [Homeroast] Coffee Liqueur
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18) From: John Borella
 I made the same recipe in a larger quantity (4 cups of espresso!) a couple 
months back. No issues with undissolved sugar as I heated the espresso mix 
just enough to make sure it was all dissolved.
John B.


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