How to make delicious coffee liqueur

Step 2 Make the coffee

Coffee tends to be best when the beans are ground right before you are to use them. I would recommend finding the best coffee you can, as its flavor goes a long way in this liqueur. I found a local roaster that has excellent coffee styles (shout out to Jameson Brown in Pasadena, CA). I liked using their French Roast, but any dark blend/roast would do just fine.

To make coffee from a moka pot, just fill-up the bottom container with water up to the pressure release valve. Place freshly ground coffee into the strainer and place into the bottom container and screw on the top receptacle. If you have the ability, try to grind the beans as fine the coffee maker can take before they start seeping into the coffee. It takes trial and error.

Place the coffee maker on the stove at a low heat and wait for the coffee to start coming out. Once you see it start coming out be prepared to take it off the stove. Remove as soon as the coffee stops flowing and all you get is air. The longer you leave it on the stove at this point, the more burnt the coffee is going to get. Also don't attempt to reheat the coffee (for the same reasons).

Comments

[diegot]

I wonder how this recipe would come out using a "cold brew" coffee.
Cold brew coffee does not have the somewhat acidic aftertaste that some hot brewed coffee can have.

[weno]

is this some hacks pressure valve?

[brawns214]

No its a safety valve built in to just about every coffee maker of this type. If you were to pack the grounds to tight, it actually may be used. Otherwise, most people don't really notice it being used.