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 Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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 wrote: <Snip> -- 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 to my fundraising page. ---- This message may contain information which is privileged or confidential; if you are not the intended recipient, please delete immediately. Do not forward or make any of the above content publicly available without permission of the original author. -- Rev. Tim TenClay, D.Min. "Only a religion which is a way of living in every sphere either deserves to or can hope to survive." (MacIntyre) Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Hi John! I haven't tried this, but I think it's a great idea for holiday gifts. I'd love to see if anyone here has made some - might try it for some gifts, too! Lynne On Fri, Nov 8, 2013 at 8:44 AM, John Nanci wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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Tim - I agree about it not being necessary to remove the vanilla bean - I'd leave it in, as it looks cool. Plus, you can tell anyone who's receiving the cordial that they can use the vanilla bean in recipes. Tell them just to scrape it - and it will be the best vanilla they've ever tasted! Which reminds me - I need to order more vanilla beans. I get them through a company on eBay & have been very happy with them. I also want to try a homemade lemon cordial. There's so many ideas for flavors when making cordials... lavender, too... and I think anise goes great with coffee, so that combination sounds great to me (although I don't know many people who appreciate anise like I do... I tell my kids they aren't REALLY Italian, lol). Thanks! Lynne On Fri, Nov 8, 2013 at 9:23 AM, Tim TenClay wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Well, I can answer that. And it's right there in = the first response. You hot brew the = coffee/espresso and then mix in the sugar and = alcohol. By that point it's below the boiling point of the alcohol. I've seen some rum based ones too. Brandy and Whisky would be good IMO. John At 06:36 AM 11/8/2013, you wrote: <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> ariascoffee.com = <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> <Snip> ariascoffee.com = <Snip> <Snip> <Snip> <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetma=riascoffee.com Sweet Maria's Forum Our new Coffee Library |
Lynne, As it is not in competition with Tom, this should be ok. I also have vanilla. Organic Madagascar.http://shop.chocolatealchemy.com/products/madagascar-vanillaI like the idea of keeping a bean in each gift bottle!!! John At 06:41 AM 11/8/2013, you wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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 wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
To make a Kahlua type liqueur I start with a cold press coffee concentrate, add sugar (or simple syrup), vodka and vanilla to taste. Dilute as required. I usually dilute with ice cream. Bruce Garley New Port Richey, FL Stillwater, MN San Juan Capistrano Vivir con miedo es como vivir a medias. |
A lot of these kinds of recipes add the vodka really late in the game after making a base syrup. So, no alcohol loss. Grace and peace, tim --Sent from my phone; please forgive grammatical or spelling errors and ignore inappropriate autocorrects. Thanks!-- On Nov 8, 2013 10:04 AM, wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Why do you say that? I'm not adverse to brandy or grappa. Got recipe? At 07:18 AM 11/8/2013, you wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Proportions would be VERY helpful. I know it takes a concentrate, sugar, alcohol and vanilla. Please note I explicitly said 'to taste' was not helpful at all. Thanks. John At 07:21 AM 11/8/2013, you wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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 wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
John, vodka is usually used because of the neutral taste - it won't compete with whatever flavor you're using. Lynne On Fri, Nov 8, 2013 at 10:32 AM, John Nanci wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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 wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
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: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
On 13-11-08 12:33 PM, John Nanci wrote: <Snip> Running cheap vodka through a charcoal filter should improve the apparent quality. A paper filter alone would not do much I don't think.http://gizmodo.com/5901746/vodka-alchemy-how-to-change-cheap-clear-hooch-from-terrible-to-tolerableA brita filter should work as well. The mythbusters did this test... Jeremy Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
I made some a few years back, I was making quite a bit so what I edned up doing was filled 1/2 gallon widemouth mason jar 2/3 full of sugar and brewed aeropress concentrate into the jar until it was full, I think it took something like 16 pressings. shook to dissolve the sugar and mixed the coffee syrup in equal parts with vodka. Traditional kahlua is 20% or so IIRC so equal parts coffee syrup and vodka makes it pretty easy. Bottled it up with a vanilla bean in each bottle and gave for christmas presents. I had some made with cold brew that a friend made last year and didn't care for it very much, I dont like cold brew though. I made some with a cinnamon stick added, you MUST remove that after a week at the most or it will be undrinkable. -Justin Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Use a simple syrup to sweeten. This is a 1:1, sugar to water, mixture well dissolved using a bit of heat on your stove. After cooling it mixes well. Bruce Garley New Port Richey, FL Stillwater, MN San Juan Capistrano � Vivir con miedo es como vivir a medias. |
Well, after a bit of mixing and tasting, we've settled on the following: 8 oz espresso (from about 6 double shots) (Brazilian Carmo de Minas taken to Full City +) 1 cup brown sugar 8 oz Kraken spiced rum 4 oz Everclear 4 oz water 1 vanilla bean split That (for us) gave the right balance of clean vs depth of flavor. Thanks for all the input all. John At 08:52 AM 11/9/2013, you wrote: <Snip> Homeroast mailing list Homeroasthttp://lists.sweetmariascoffee.com/mailman/listinfo/homeroast_lists.sweetmariascoffee.comSweet Maria's Forum Our new Coffee Library |
Alchemist, sounds - in the mind - tastes excellent. If I still imbibed I'd make some! Flavor profile sounds similar to my signature "dessert" latte: spiced Muscovado. Spiced with my blend of Vietnamese Cassia Cinnamon, touch Jamaica Allspice and pinch Cayenne Pepper. Speaking of depth of flavor just curious, specifically which brown sugar? Recently had supply challenges with the Billington's we've been using for 6 years now. Which led to trying a number of others, however sticking with Billington's Light Muscovado (not to be confused with Billington's Dark Muscovado, super heavy molasses). Rather than traditional 1:1 sugar/water simple syrup ratio see you used 2:1 like we use making Muscovado (Billington's Light Brown), Madagascar Vanilla & PNW Hazelnut syrups for our coffeehouses. More flavor less water. Slave to the Bean miKe mcKoffee www.CompassCoffeeRoasting.com URL to Rosto mods, FrankenFormer, some recipes etc:http://www.mckoffee.com/Ultimately the quest for Koffee Nirvana is a solitary path. To know I must first not know. And in knowing know I know not. Each Personal enlightenment found exploring the many divergent foot steps of Those who have gone before. Sweet Maria's List - Searchable Archiveshttp://themeyers.org/HomeRoast/ |