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After reading a few google postings and other Instructables about making liqueurs, I decided to try it for myself. This really is a simple recipe (borrowed from brawns214) with a bit more description of tactics and things I've learned about coffee from being a barista for 3 years.
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Signing UpStep 1Basic Ingredients
The great thing about this process is that there is a lot of room for flexibility of ingredients. You can create a wide variety of flavors by adding your favorite spices to the mix.
Here are the important components to a great coffee liqueur:
Great, strong, whole bean coffee. I went to my local coffee shop (La Costa Coffee) and picked their French Roast. I bought a half-pound, but think you could manage with about a quarter pound. If you do not have a coffee grinder, buy the coffee right before you use it. Ground coffee only keeps about a day, whole bean only a week, so plan appropriately. It needs to be ground just a smidge more coarse than espresso grind, however, if you are wary, espresso grind will be just fine.
Everclear or other grain alcohol. Everclear is readily available in the U.S. Be sure to use the highest alcohol content you can find. Most people in the states will only be able to find 151, but if you are lucky, you may be able to get the 190. Both work just fine, the only difference is the alcohol content in the final product. You will need 1 cup of alcohol.
Turbinado sugar. I'd recommend any kind of raw sugar before white sugar. Turbinado sugar is just another name for raw cane sugar. It adds a great flavor to the final product. You will need a 1/2 cup.
Vanilla Extract. Add depending how much vanilla flavor you would like. Omit if you do not like vanilla. I added about 1 1/4 teaspoons. Some people add vanilla beans, other spices, or cinnamon sticks, but I have not tried these so cannot vouch for them.
Tools necessary:
Coffee grinder with adjustable grind setting (or have your coffee pre-ground).
Moka pot, espresso maker, or french press. Moka pot is recommended, with espresso maker as a second.
Measuring tools.
Small to medium sized saucepan.
Heat-resistant mixing bowl (I used a glass Pyrex container).
Air-tight bottles
Here are the important components to a great coffee liqueur:
Great, strong, whole bean coffee. I went to my local coffee shop (La Costa Coffee) and picked their French Roast. I bought a half-pound, but think you could manage with about a quarter pound. If you do not have a coffee grinder, buy the coffee right before you use it. Ground coffee only keeps about a day, whole bean only a week, so plan appropriately. It needs to be ground just a smidge more coarse than espresso grind, however, if you are wary, espresso grind will be just fine.
Everclear or other grain alcohol. Everclear is readily available in the U.S. Be sure to use the highest alcohol content you can find. Most people in the states will only be able to find 151, but if you are lucky, you may be able to get the 190. Both work just fine, the only difference is the alcohol content in the final product. You will need 1 cup of alcohol.
Turbinado sugar. I'd recommend any kind of raw sugar before white sugar. Turbinado sugar is just another name for raw cane sugar. It adds a great flavor to the final product. You will need a 1/2 cup.
Vanilla Extract. Add depending how much vanilla flavor you would like. Omit if you do not like vanilla. I added about 1 1/4 teaspoons. Some people add vanilla beans, other spices, or cinnamon sticks, but I have not tried these so cannot vouch for them.
Tools necessary:
Coffee grinder with adjustable grind setting (or have your coffee pre-ground).
Moka pot, espresso maker, or french press. Moka pot is recommended, with espresso maker as a second.
Measuring tools.
Small to medium sized saucepan.
Heat-resistant mixing bowl (I used a glass Pyrex container).
Air-tight bottles
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but bottom line both brewers i mentioned will make better more drinkable coffee from almost any beans. also they are both highly easy to use! very simple workings, no complicated processes. oh and one tip, i found that while the Areopress says to brew for 30 seconds that in reality a 1 minute brew gave a thicker body to the cup. and also, you can find a better grinder for less if you are willing to use a hand crank . Hario is a brand that is a pretty small cute little grinder, its $40. but there is also Zassenhaus("zauzenhaus"), they are about $100 and one will last you up to 5 years and still grind well. the better grind you have, the sharper definition your coffee will have in the taste department.
I really like La Costa Coffee because they roast their beans on site in small batches. The roaster is in view of the public and they are always ready and willing to educate people about the roasting process. Here is the link for their site: http://www.lacostacoffee.com/. Their beans have never tasted burnt (like I get from Starbucks) and they are always fresh. I could always send you a sample if you wanted to try them out!