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Topic: DIY coffee liqueur request (22 msgs / 572 lines)
1) From: John Nanci
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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2) From: Tim TenClay
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:
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3) From: Lynne Biziewski
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:
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4) From: golfermd01
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5) From: Lynne Biziewski
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:
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6) From: John Nanci
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:
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ariascoffee.com =
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ariascoffee.com =
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7) From: John Nanci
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:
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8) From: Ben Treichel
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:
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9) From: BSGarley
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.

10) From: Tim TenClay
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:
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11) From: John Nanci
Why do you say that?
I'm not adverse to brandy or grappa.
Got recipe?
At 07:18 AM 11/8/2013, you wrote:
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12) From: John Nanci
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:
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13) From: Ben Treichel
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:
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14) From: John Nanci
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:
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15) From: Lynne Biziewski
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:
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16) From: Bonnie Polkinghorn
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:
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17) From: John Nanci
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:
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18) From: Jorel
On 13-11-08 12:33 PM, John Nanci wrote:
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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
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19) From: Justin Schwarz
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
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20) From: BSGarley
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.

21) From: John Nanci
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
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22) From: miKe mcKoffee
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
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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
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