Wait a sec. In your other video, you mixed the spent grounds and sugar, and let it sit for "6-8 hours", but in this one you're just stirring it for "a minute or two" to get the thick paste. Which do you recommend and why?
I batch large amounts of cold brew concentrate using a very fine grind (not espresso fine, but around a 3 on an EK43 grinder. Slightly finer than I would put in a moka pot but if I pulled a shot it would take less than 10 seconds), so I ended up using those spent grounds in my oleo. I decided to see what flavors were being drawn out without the addition of the filter coffee, so I used nothing but white rum & filtered water just as a starting point before choosing a filter coffee to add on my next attempt. My first result definitely lacked on the coffee flavor, but I noticed a lot of interesting chocolate malt notes & a little bit of the stone fruit character surviving the cold brew process! I could definitely still sense the oxidized, metallic old coffee defect when sampled unmixed, but I wonder what adding some fresh orange peels to the coffee oleo and perhaps a few bar spoons of maraschino syrup at the end might do to recover some of the more sweet, aromatic elements missing from the spent coffee without adding any additional brewed coffee to the recipe. I think I will give it a go next time I prep cold brew and report back! I'm hoping by nixing the filter coffee, the end result could even become more shelf stable if I nail the ABV & BRIX.
I'm currently making a batch of this with (please don't hate me) lavazza decaf pucks, the same coffee, demerara sugar and plantation OFTD, which should give the liqueur an abv above 20% and make it shelf stable - I'll still keep it in the fridge to be safe. I don't drink coffee and the missus drinks decaf usually so that's what I've got to work with. On the other hand it might be good for a cocktail that needs coffee liqueur and I don't want to be kept up all night? It's filtering through the paper now so I'll report back once I've tried it in a few cocktails.
Very informative. I am a coffee nerd. Quick question/ Have you tried with espresso fine ground coffee and adding a little bit of water to make it damp/ slightly wet to work the same way as used pucks? Fully onboard with Upcycling the used espresso pucks and that’s smart but the reason for my question is that you are already using puck that are extracted, therefore a fair amount of the compounds have left the puck. Any experience with freshly ground coffee?
I wondered the same thing. I just made a batch following this recipe. I will try making my next batch with fresh espresso coffee sugar and water. Maybe you could even substitute the water with the alcohol or even the coffee as used in the recipe to avoid dilution.
I'd go with a liqueur. And in fact, make the spirit strong American whiskey. And also make the negroni a boulevardier! I love coffee and I love gin, but I have a hard time imagining gin + coffee being complimentary flavors
Hi. Thanks for this. Given the yield based around 1 part being 100g, what do you find the abv for each preparation to be? I’m hoping to make something above 16% to be shelf stable. Cheers. Subscribed.
Also wondering this. I’m not sure how to calculate it exactly, but I think the liqueur would be less than 16% based on the final liquid ratio to alcohol. I’m hoping to make a version of this that is around 25%, but again, unsure how to measure it without a refractometer!?
At work we do some homemade liquors and one of the most originals is cucumber, I do some sort of oleo as a base then mix with a white spirit… it’s delicious. Surprisingly it tastes almost like melon.
Excellent that Dan is doing a recap on coffee oleo. A recap video for all the oleos would be excellent. My favourites being citrus 🍊🍋, banana 🍌 and pineapple 🍍
I'm a little confused at your syrup recipe. 1:1:1 coffee:sugar:spirit doesn't sound like a syrup to me, I would think all syrups are nonalcoholic. Could you elaborate on this a bit more?
You can totally make it with water instead of a spirit, I just sometimes use booze to increase the shelf life and just allow for this in my final recipe.
I don’t have a way to test scientifically, but I have personally had it in the fridge for a few weeks with no issues. Always use your judgement and if there are any signs of spoiling (mould, dizziness etc) or degradation in flavour, make sure you don’t consume. You can always freeze it and defrost when you need, or scale up or down the batch size. Or both 🙂
I've tried, sadly it doesn't help. In my experience, it either chokes or gets very messy! That said, it may work with a coarser grind size, I tend to use very finely ground espresso pucks.
@@DANFELLOWScoffeecocktails Yeah had the same experience, but really wanted to make it work. I found that if you kind of pump the aeropress rather than using it like normal you can get A LOT of liquid out in a couple of minutes. The main advantages being that you can immediately get enough to add to your coffee and then it taking only a few hours of sitting in the aeropress after that instead of about a day in a standard filter. The disdvantage (or advantage) is that it does remove some of the bitterness of the coffee compared to the long steep. So you get this intense coffee flavor without the bitter notes if that's desirable for your use case.
I use any leftover filter coffee or batch brew, but you can use a different coffee as well. I personally usually brew around 60-65g per litre and use a paper filter method (Pourover, Clever Dripper), but a cafetiere or any brew method works just as well as it is being paper strained and sweetened also.
