A Conversation for Making Coffee-Flavoured Liqueur

Peer Review: A63275529 - Coffee Flavored Liqueur

Post 1

FordsTowel

Entry: Coffee Flavored Liqueur - A63275529
Author: FordsTowel - U227087

I got curious about what was in my Black Russian, one day and decided to give this a try. After several false starts, and horrible concoctions relying heavily on instant coffee and cheap vodka, I took a higher road and developed this.

Enjoy!
smiley - cheers
smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 2

BMT

Hi Fords, an interesting recipe to say the least.

""1 C (236.6ml) granulated sugar"" Shouldn't this measurement be in grams and/or ounces?

""Enough vodka top off the volume of a 750ml bottle"" This line doesn't make sense, should it read something like

**Use enough vodka to top up the remainder of the bottle**

Also last line:-

""Carefully top off the volume with vodka to fill the bottle.""

That would read better as

**Carefully top up with vodka to fill the remainder of the bottle**


It looks from the ingredients, like it could be a potent sort of drink but then again I don't drink anything alcoholic so will leave others to testify as to taste. smiley - biggrin

smiley - cat





A63275529 - Coffee Flavored Liqueur

Post 3

Menthol Penguin - Currently revising/editing my book

Would "flavored" need changing to the English spelling?smiley - smiley


A63275529 - Coffee Flavored Liqueur

Post 4

Galaxy Babe - eclectic editor

Make a simple syrup, but with brewed coffee instead of water.
1-1) In a medium size sauce pan, heat coffee until it starts to simmer.
1-2) Add sugar and continue to heat until bubbling.
1-3) Remove from heat and use a funnel to pour it into your bottle.

<> this is *after* it's cooled down, presumably?


A63275529 - Coffee Flavored Liqueur

Post 5

Lanzababy - Guide Editor

I love Kahlua - does this actually taste anything like it? smiley - winkeye


Might I be very impertinent and ask if you have really made this recipe, and if so what did other people think of it?


A couple of things

right?! -----> superfluous exclamation mark.

specialized ----->specialised


>>>>Why use instant when you can just gather leftover coffee from last night's pot?<<<<

'leftover' coffee usually has an off taste, particularly if you then boil it will become bitter. If it was me I would brew some fresh espresso and add it to a cooled sugar syrup.

But I also wonder if you added freshly ground coffee to the alcohol and just left it to steep for a week or so, strain it through a coffee filter and then add the rest of your ingredients? Would this work?


>>>>(Many recipes use far too much alcohol. KahlĂșa, for example, runs 40 to 70 proof depending on the market) <<<<
I don't understand what you mean here - I think you are trying to explain that this recipe gives a much lower alcohol content than Kahlua? (I've only had the 40% stuff) Would your recipe work out to approx 20%? - it might be worth rewording it to make it more obvious.



>>>Enough vodka top off the volume of a 750ml bottle<<<

This bit needs clarifying as well.


Nice to see you here again! smiley - cheerssmiley - pggb


A63275529 - Coffee Flavored Liqueur

Post 6

FordsTowel

Thanks to all, for the feedback, suggestions, and support!

BMT: I measured everything in volumes, and didn't want to confuse anyone with the differences between weight ounces and liquid ounces. What do you think?smiley - erm

Yes, I will reword the "top off" lines!smiley - ok

Menthol: What was I thinking! I'll insert 'u' in the appropriate place. Hmmm... I mean I'll insert the letter 'u' between the 'o' and the 'r'smiley - doh.

GB: Great to hear from you! I don't wait for it to cool. Many bottled products are added hot. It may even help to sterilize the bottle. It certainly hasn't done any harm. smiley - smiley

lanza: Actually, yes. I've made several versions, and this is the one I've settled on. I'm not sure I can say it's indistinguishable, but it's pretty darn close for me!smiley - ok
The '?!' is my substitution for a little used punctuation mark, the interobang. It is used when the question is also an exclamation. If the guide does not like them, I'll be happy to change it to one or the other.smiley - erm
On the 'leftover' thingy, you could also brew fresh, but there is no bitterness that I can detect when you finish adding all that sugar. I was really just emphasising that I found using the instant to be a particularly bad choice.smiley - ill
If you should try the espresso or week long steeping approach, please let me know of the results! Personally, I haven't the patience. That's why I referred to it as 'a quick and simple, inexpensive recipe'.smiley - biggrin
On the 'Many recipes' comment, I was referring to recipes that I later found on line offering other the attempts that others have made. Obviously, I'm not adding 750ml of vodka, merely 3/4 cup of rum and a bit of vodka to fill. I'd use more rum, but the vodka I use is much less expensive ('quick and simple, inexpensive').
In fact, I got so cheap with this recipe that I use the cheapest vodka I can find, and filter it through 8 coffee filters. It improves it greatly!smiley - doh
I haven't worked out the precise percentage, because I haven't measured the final bit of vodka; but it's obvious that at least half is the coffee syrup, and some 2+ tbsp is the molasses/vanilla. So, it works out to something short of 20%. Have you had 40% or 40 Proof Kahlua?

Yes, the topping off part will have to be revisited, and I'll reconsider each suggestion made here to help me. smiley - ok
And thanks for the hello! smiley - biggrin

Last note (for now): I usually make a black russian of the stuff, or maybe add it to coffee (coffee flavoured coffee? A bit redundant sounding!).
If anybody else gives this a try, I'll be very interested to hear of your comparison to the retail version of Kahlua!!

Thanks again, ALL!smiley - cheers

smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 7

Lanzababy - Guide Editor

How amazing! I may well try it because Kahlua is really expensive. I am not sure the difference between proof and % by volume. It was the 40% alcohol by volume Kahlua.


Good luck with this entry - I am imagining all sorts of coffee liqueur puddings I could concoct.

smiley - cheerssmiley - pggb


A63275529 - Coffee Flavored Liqueur

Post 8

FordsTowel

Oh! The 'Proof' system is basically double the percentage. If you have pure grain alcohol, 100%, that equates to 200 Proof.

Kahlua that is 40% alcohol is 80 proof. That's about the norm for most markets.

So, if the rum I use is 80 proof, the result of the recipe may only be about 40 proof (there's alcohol of a sort in the vanilla). I've come to believe that the higher alcohol of real Kahlua is made possible by their distilling process. I'm only trying to emulate the flavour (not possible, in my estimation, without at least adding the rum). I can always add extra vodka to my Black Russian.smiley - biggrin

The bottle's label mentions the rum flavouring, so I add the molasses (a by-product of refining sugar, and I believe of manufacturing rum). It at least adds a complexity that I find helps to make it more Kahlua-like.

smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 9

FordsTowel

I knew that I shouldn't have trusted my memory! The vodka and dark rum I've been using are both 80 proof (40%). The Kahlua I've bought is only 40 proof (20%).smiley - doh

That makes my recipe very close to the potency of the original!smiley - ok

smiley - cheers
smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 10

Lanzababy - Guide Editor

I don't usually drink cocktails, but I looked up the ingredients in the Black Russian and it sounds very interesting smiley - drool I wonder if you should put the makings of it in a footnote?

Oh, and the title needs a 'U' in Flavoured

smiley - ok


A63275529 - Coffee Flavored Liqueur

Post 11

BMT

""I measured everything in volumes, and didn't want to confuse anyone with the differences between weight ounces and liquid ounces. What do you think?""

The reason I mentioned it is the total amount of ingredients, without any vodka top up, equate to 802 ml which you're putting in a 750ml bottle. Even allowing for a bit of evaporation during heating it still wouldn't fit. smiley - biggrin

smiley - cat


A63275529 - Coffee Flavored Liqueur

Post 12

FordsTowel

DOH!smiley - doh

Fixed 'Flavoured'!

I could add a few examples of drinks where a coffee flavoured liqueur is an ingredient. Do you think that it might push some coffee fanatics into alcohol dependency?

Anybody else like to see me add a few mixologist's recipes?

smiley - cheers
smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 13

FordsTowel

I actually felt that this could be one of several entries that could be linked to a bartender's guide of sorts, rather than be the guide itself. Opinions?

Hi there BMT!smiley - ok

I believe that it only looks that way. When you disolve the sugar in the hot coffee, you don't really add that much to the volume of the syrup. smiley - erm

But, you're probably just pulling my leg, and knew that all along, eh?smiley - biggrin

smiley - cheers
smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 14

Nosebagbadger {Ace}

40% proof...and coffee, good lord this is a hangover waiting to happen.

Then again, it looks like you know what your're talking about (if not, your're far better at bluffing than myself smiley - winkeye )

will give this another look over tommorrow


A63275529 - Coffee Flavored Liqueur

Post 15

BMT

Hi Fords, well it was a bit smiley - tongueincheek but also to show it does, to me anyway, look wrong. Having looked at/seen many a recipe on here I've yet to see one where sugar is measured as a liquid rather than a weight. Far be it for me to be pedantic here though, I'll see if anyone else feels the same. If it were me writing it I would use grams/ounces. smiley - biggrin


smiley - cat


A63275529 - Coffee Flavored Liqueur

Post 16

Lanzababy - Guide Editor

Hi - me again. I see you have made some changes to the text, and it looks a whole lot more believable. I'm still slightly alarmed about pouring a hot sugar syrup into an empty glass bottle. There might be a danger of cracking the glass if it was smiley - yikes hot; as sugar syrup can be much much hotter than boiling point. Also, of badly burning yourself on it.

Also, measurement suggestions: Keep in the 'Cups' but round the conversions to nearest 10ml or 10g

smiley - biro1 empty KahlĂșa bottle sized bottle (750ml)

---->1 empty Kahlua bottle, or other 750ml bottle.


smiley - biro
1 C (236.6ml) granulated sugar

In British kitchens we tend only to use scales for measuring dry ingredients, so this should be in grammes. I am guessing this would be about 250 grammes? (four ounces?)

smiley - biro
1 1/2 C (353ml) brewed coffee

I think you could round down to 350ml


smiley - biro3/4 C (177.4ml) dark rum

I think you could round down here to 175ml

smiley - ok










A63275529 - Coffee Flavored Liqueur

Post 17

Menthol Penguin - Currently revising/editing my book

<>

What about warming the glass bottle first? Maybe with some hot water in it, that can be emptied when needed?


A63275529 - Coffee Flavored Liqueur

Post 18

Lanzababy - Guide Editor

Not really, the danger I was thinking about would be due to the bottle cracking when hotter than 100degrees Centigrade syrup was poured in. I think it might be safer to cool the syrup slightly *and* have the bottle heated with boiling water first. Good suggestion! smiley - ok


A63275529 - Coffee Flavored Liqueur

Post 19

FordsTowel

Nosebagbear: Lol! Yes, the combination is potent!

BMT: Happy to hear it was a bit tongue in cheek! On the measurement side, sugar is hydroscopic; so perhaps it should be measured as a liquid. If you heat it up (sans coffee), it turns liquid and browns to produce caramel.

However, I'll be glad to change it to any measure that communicates the amount clearly.

I'll weigh a cup o'sugar and see what it comes to, in case the consensus prefers that method.

Lanz! Made another bottle tonight. No problems on the heavy, brown, glass bottle. You're basically just pouring hot coffee into it. I've got clear glass coffee mugs as well as some made out of ceramic and porcelain. The bottle would have to have some pretty serious structural flaws to be that sensitive to heat. We're talking something not much more than 100C by the time you pour it through a funnel.

I'll post the weight of the sugar, and see what seems preferred. I like cups, simple and quick, but I would accept direction from the editors.

But, round the RUM DOWN! What are you thinking!smiley - doh. Maybe rounding it UP would be better!smiley - biggrin

TMP: You're certainly correct, that pre-heating the bottle would reduce risks even more, but baby bottles do not seem any stronger and are regularly heated in simmering (100C) water just to sterilize them. I really don't think that there are many glass items susceptible to such a low level of heat.

I have a glass teapot with infuser that I pour boiling hot water into regularly. It is much thinner and seems more fragile, yet there have been no problems. I also heat water to boiling in a couple of different glass measuring cups; no problem there either.

Generally speaking, everybody, do you use the old standard measuring cups anymore, or do you only use metric versions? Do most kitchens have both, or only one type?

I know that most of my measuring devices - spoons, cups, plungers, etc. - tend to have both measurements. I'm leary of giving out measurements in Cups and Ml, and not have them be equal measures. Proportion is everything when you're trying to emulate a popular flavour.

Oh, and has anybody tried it yet? I like it, but I'm not sure that my tastebuds are among the most discriminating!smiley - doh

smiley - cheers
smiley - towel


A63275529 - Coffee Flavored Liqueur

Post 20

Nosebagbadger {Ace}

Oh i have a general h2g2 idea - the eds should be required to use any recipie before accepting it - just for reliabilitie's sake of course.

smiley - biggrin


Key: Complain about this post