Comment from: roger Member
Coffee Liqueur 2
So here I go again. This time I bought a less roasted coffee and had it ground for a cafettire.
I bought 500g of 100% Arabic grown in the Ocotepeque region of Honduras, by the Cocafelol Co-operative
I poured about quarter to a third in a 700ml bottle and topped it up with white rum from Paraquay
I only let it sit, with a few shakes for 4 to 5, at .most six hours and decanted. The decant left me with some 400ml plus which I put in a 500ml bottle and then topped that with Rapadura sugar and a little vanilla essence.
So the liquer is around 32% alcohol max and tastes like it. Very drinkable. Started in the late afternoon, drinking by 9pm
The four ingredients, Rum, Sugar, Coffee and Vanilla are all FairTrade and Organic
1 comment
Third attempt on 2nd Jan 2021,
Used Paraguayan Reserve rum @ 46%
The first time I made strong coffee so the end product is approx 23%
The second was made without reading this post and ground beans soaked for about 18 hours in the rum - far too long. The end product is about 32% and I used a lot of maple syrup as well as rapadura