44 - French Orange & Coffee Liqueur

[BigRig]

I have a fair bit of neutral lying around so thought why not give this a try. This is made using white spirits. Rum or vodka is preferred.

500ml 95% alc
1 orange
44 coffee beans
44 days suspended in a jar

When done, make a sugar syrup of 500ml water and 44 cubes of sugar (176grams) and combine.

Let the waiting begin

[The Stig]

I moved this out of the Mashing forum in to the flavouring forum because well , it’s not mashing :laughing-rolling:
But it sounds tasty

[BigRig]

I moved this out of the Mashing forum in to the flavouring forum because well , it’s not mashing :laughing-rolling:
But it sounds tasty

Haha i will let ya know in 44 days

[Bob9863]

I prefer just to use the peel, I cut it into strips and then flip it and fillet off the white pulp and dry it. You get a much better flavour that way.

[BigRig]

I prefer just to use the peel, I cut it into strips and then flip it and fillet off the white pulp and dry it. You get a much better flavour that way.

Thats what i do when making limoncello and aranciata.

[Bob9863]

It's the best way, this should be alright you just don't want any white pulp in your spirits.

I've made that mistake before.

[hgwells]

Have tried this process in the past, works well.
Best to use organic oranges as we found that store bought have dye sprayed on them and it will leech into the liquid

[BigRig]

Yeah these are organic from father in laws tree

[hgwells]

Yeah these are organic from father in laws tree

:handgestures-thumbupleft:

[RuddyCrazy]

I found when I did that Benedictine project by using 7 small moccano jars making 90% tinctures of herbs I also included some licorice root and some orange peel. I took some of the coloured liquid out each week and put each one in a a empty stubbie bottle. After a few weeks of collecting I decided when I had enough one stubbie of tincture to one of rain water then into my glass still to make the tincture into a spirit then after airing for a week then tempering down to 40% for a dram :scared-eek: man the pure taste of a herb in a spirit so this can play for more recipes.

By adding 50ml of black pepper and 30ml of cinnamon to my licorice liqueur it did finish nicely as last weekend decided to look at the cutoff point on the cuts where 60% was the mark. Well man after sampling that 40ml I used to proof as I use a 50ml measuring cylinder as my proofing vessel and find the cheap spirit levels work nice with it.

So next week off for some fresh coffee beans to add to 90% and do the same collect then run the tincture thru my glass still to get a true coffee spirit :laughing-rolling: :laughing-rolling: :laughing-rolling:

Eh it could be like one dram feels like that morning cuppa :laughing-rolling: :laughing-rolling: :laughing-rolling:

All good fun and the more that get onto this will find that rabbit hole goes that much deeper and eh there is plenty of light down this hole so come on down the taste will blow you away

Cheers Bryan

[Bob9863]

If you want to make an easy and interesting coffee spirit this is something I do.

I use rice whiskey or best yet milk wash as a base but you could use any neutral base, I put 50lt into my big still so about half full and then add 4 packets or about 2kg of Greek coffee.

Then let it run and it basically makes Greek coffee as your distilling so you get a fresh coffee taste.

But when doing it with a milk base, I only make a 3lt wash as it's damn expensive to make as I use non homogenised full cream milk. Then I add 6 tbs to the pot and run it in my 5lt copper still.

Ive done it with an espresso wash base, but I find the coffee gets really bitter as it ferments.

[BigRig]

Day 18. The glass is almost full and smells great.