Spanish Licor Café

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Spanish Licor Café

Postby MtnMoonshiner » Tue Mar 14, 2017 11:48 pm

My wife is from Spain, and her father gave this recipe to me.

Traditionally they make it from Licor de Orujo, which is a liquor distilled from grapes...and is delicious. I'm working on figuring out that recipe.

In any case, the family recipe follows as such:

-1 liter of neutral spirit.

-2 cups arabica coffee beans, VERY coarsely ground.

-1 cup refined sugar

-1/4 teaspoon pure vanilla extract.

Warm the spirit enough to easily dissolve the sugar in it. Add the coffee and vanilla and stir or shake to mix. Then let it sit for no less than 10 days. The longer it sits, the better. Although, I haven't let it sit for more than about a month thus far.

After allowing it to rest, strain off the coffee beans and enjoy.

It goes particularly well as an addition to your morning coffee, or just all by itself.
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Location: Southwest Virginia, United States of America
equipment: 50 gallon (roughly 190L) copper pot still, with a 10 gallon (roughly 38L) thump keg, as well as a 20 gallon still with 5 gallon(roughly 19L) thump keg for small specialized runs, and experimentation.

Re: Spanish Licor Café

Postby Atreu » Thu Apr 27, 2017 7:12 pm

Hi MM,

What % is the neutral you're using?

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