Morning Coffee

[PieOPah]

I like to try new things....

In general, I always make a straight forward sugar wash - although I have made a couple of all grain worts which I have distilled.

Recently I got to thinking about my morning coffee and what that would be like if I made spirits from it.

So, one weekend when I have the time, I plan on purchasing a large amount of coffee (the cheapest I can find) and brewing about 23 liters of the stuff. To this I will add my usual 5kg of sugar and let it ferment.

Has anybody tried this before? I'll then age the result on oak.

No idea what to expect, but I am hoping that some of the coffee flavour will come though!

[chill]

My guess is a waste of time and money. If you want a great coffee flavour with alcohol, try this: get the best coffee you can find, grind it, put about 30-50g in a jar, add in 750 ml of 40% neutral. Stick that in the fridge for a week, shaking once in a while. Taste after a couple of days and add more coffee if you want (I forget how much I used). Stain, filter though cotton wool. Smile.

Chuck

P.S. Having a mug of this before is not recommended.

[Anavrin]

If you go to Starbucks, they often have bags of their used coffee grounds for free, apparently they're good for your garden, but they might work for flavouring purposes.

[Easydrinker]

I was given a bottle of coffee flavoured beer last week,I forget the name,it could have been Dark Star Espresso,and the recycling has gone,and so I cannot check.
Made in the UK,and aimed at the UK and AUS markets.
I am a big coffee fan/addict,and found it interesting.
It tasted of coffee.would I want more than one of these a day?
Absolutely not.
I am not sure how I would welcome a coffee flavoured spirit,but would sure like to give it a try.
I reckon that if you are pot stilling your proposed wash then the flavour will come through,but that is a guess!
Robert.

[Mash]

I like the idea but I would flavour a neutral spirit and then pot still it.

Cracking idea about Starbucks

[PieOPah]

I like the idea but I would flavour a neutral spirit and then pot still it.

Cracking idea about Starbucks

I guess if I took my neutral, did a stripping run and then ran it through the coffee to pick up the flavour before the spirits run, this should be as effective but using less coffee...

There would be very little flavour left in the Starbucks Grounds. I have an esspresso machine and it sucks every bit of coffee flavour out!

[Mash]

That sounds like a plan.

Also nice because a lot of coffee liqueurs are (obviously) Brown - however, after your spirits run, you would get the flavour only, not the colour.

Am I the only one thinking sweeten it a little bit, knock back to 20% & drink as a liquer. Mabyee a coffee bean in the top....

Good point about Starbucks - Never thought that bit through - I saw "free" and got excited.

[PieOPah]

I have a lovely coffee liqueur which I bought about 6 or 7 years ago. It is an Illy Esspresso.

Hopefully I will have a few litres to play around with so will be trying a few different things.

[Easydrinker]

I have a lovely coffee liqueur which I bought about 6 or 7 years ago. It is an Illy Esspresso.

Hopefully I will have a few litres to play around with so will be trying a few different things.

I like that coffee,the spirit holds promise,I would like to try it.

Robert.

[RumJohn]

ANZAC day is coming up - April 25th is the 100 year anniversary of the Gallipoli landing. The ANZAC's used to have a generous splash of rum in their morning tea or coffee. It helped them face going over the top. This morning drink was known as "gunfire rum" and is still drunk on ANZAC Day in Australia after the Dawn Service.

To commemorate ANZAC Day here in China, I am supplying my Navy Rum at the breakfast after the dawn service.

[Easydrinker]

ANZAC day 2015 and it's significance,had slipped my mind.
One hell of a sobering thought.
Robert.

[PieOPah]

Looks like it has already been done -
http://io9.com/researchers-make-alcohol ... 1053355598

Still, with a positive review I am looking forward to making my own :-)

[Mash]

Am I being picky or does..

"then they heated the powder in water at 163°C for 45 minutes"

... ring any alarm bells with anybody else?

Or is this an F mistake and they mean 72.7° C (which is not an unreasonable mash/macerate temperature)

PS agreed - defo worth a try. And I still think it needs to be just sweet.

[Almanac]

"they heated the powder in water at 163°C for 45 minutes, separated out the liquid, and added sugar. Next, the team mixed in yeast cells, let the concoction ferment, and concentrated the sample to get a higher alcohol content"

Never mind the temp typo, it's the "added sugar" bit that caught my eye.

What they appear to have done was to make a simple sugar head with used espresso grounds as an adjunct to try to add a little flavour.

It might have worked better if they made the sugar head, stripped it and after a spirit run, macerate the spirit with the coffee grounds. Either way I don't think the coffee added any alcohol to the proceedings, or did I miss something

AM

[Mash]

Not disagreeing with you - I considered a "gin method" but wondered if the temperature (whatever it is?) helps release some of the oils in the coffee.

So in effect they are makes a "second run" expresso - adding sugar and fermenting. ALthought this brings nothing in fermantables - could be a different flavour profile.

Just a thought ?


Gotta go ... off to Starbucks