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Old 04-13-2008, 10:49 PM   #51
RadicalEd
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Gahhh, yuri, you need to crush those beans! It'll take a while for it to finish if you leave it as is...Simply not enough surface area. I keep a mortar and pestle around for just such an occasion.

I've made a few coffee liquor batches myself, all of which involved soaking a number of beans in high-proof alcohol, then diluting to drinking strength with a touch of vanilla extract and a white/brown sugar mix. There's so many ways to do coffee liqour right that you simply can't screw this stuff up. Recently a buddy has encouraged me to try using some "Toddy" coffee...If I try it I'll let you know how it goes

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Old 04-13-2008, 11:59 PM   #52
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Quote:
Originally Posted by RadicalEd
Gahhh, yuri, you need to crush those beans!
I figured I'd try whole beans first. I can always add some crushed ones if the flavor is lacking. The vodka has already darkened significantly, so I'm assuming I'm getting some flavor as well.
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Old 04-14-2008, 11:54 PM   #53
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Ok, so it's only been two days, but I just had to try this stuff! All the beans sank, and the coffee aroma was very prominent when I cracked the lid. So, I poured a little. It's VERY good. Smooth, slightly sweet, and the alcohol heat almost gives it a hot cup of coffee feel. I mixed it up into an Albino Communist, and damn, that's a hell of a Caucasian!

I'm just gonna leave the beans in the bottle and let it strengthen as it ages.

No, Ed, you don't have to crush the beans!

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Old 04-15-2008, 12:24 AM   #54
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I made a completely dumb ass mistake last night making this. You all know to never turn your back on a boiling brew pot and the same goes for simmering liquid down to a syrup. I left the kitchen in the later part of the simmer. A few minutes later I walk out of the office I see smoke billowing out from the kitchen door. Run in there to see a giant syrupy mess all over the stove top, syrup on the burner, syrup under the burner, syrup everywhere.

The dumb part about it is that I know very well what sugar does at this temperature. I lost 2/3rds of my double batch that I was making for Christmas as well as wasting some lovely Kona Sunrise coffee beans. Took an hour to clean it up too.

Bad, bad Nurmey!

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Old 03-20-2012, 05:11 PM   #55
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Boiled off coffee? Eep. I'm going to try this but I'm going to use a cold brew because I can't imagine boiling being helpful to the flavor.

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Old 11-27-2012, 06:04 PM   #56
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Anyone used instant espresso? I'm thinking a Cafe Bustelo addition would be excellent.

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Old 12-12-2012, 12:06 AM   #57
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Okay well here's my batch:

6c water
4c dark brown sugar
1.75L vodka
8Tbps Bustello instant espresso
1tbs vanilla extract

Came out really sweet, almost too much, even though it's about 20% abv. I slip 3-4 icecubes in each glass to water it down. after a bit it really mellows out. Next time I'll cut the sugar down to 2c. the *dark* brown sugar really gives the sweetness that molasses-y depth I was going for. I'm happy with it, even though it really tastes exactly how the instant coffee tastes, albeit much sweeter with the ETOH bite. My wife loves it, and she has more discriminatory taste than me.

I filled about 5 1/2 32 oz. mason jars, and am down to my last one. I think I made it about 10 days ago, so it's going fast! I'll definitely try making it again, next time with less sugar and probably "real" coffee. I'll post back results of my second batch.

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Old 12-12-2012, 07:40 PM   #58
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Thanks for bumping this. I might try it. I don't drink much of this stuff, but the description makes it sounds more like what I'd want in a coffee liqueur. And I need to buy a bottle of vodka for my airlocks anyway...

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