Homemade espresso liqueur is one of the handmade gifts I shared this year with friends and family. I picked up a bag of Starbucks® Dark Espresso Roast 100% arabica coffee, but any dark roast whole bean espresso will work. The process is simple and the ingredients are few. Whole bean dark roast espresso, grain alcohol, and simple syrup is all you will need to make espresso liqueur. Use a glass fermentation jar or large Mason jars to steep and filter alcohol. Let the beans soak in the alcohol for about one month but no less than 3 weeks, filter the steeped alcohol at least twice, and mix the filtered alcohol with simple syrup. The liqueur is ready to drink after it’s mixed with the simple syrup. It can also be bottled and stored for up to one year.
NOTE: Glass or metal jars, pots, and utensils work best for use in making homemade liqueurs. Plastic may retain traces of the alcohol and other ingredients.
2 cups dark roast espresso coffee beans
4 cups of 151 proof grain alcohol
4 cups granulated sugar
4 cups water
DARK ROAST ESPRESSO LIQUEUR
Follow these instructions to make homemade espresso liqueur. Depending on the condition of the coffee beans (broken versus whole), you may need to repeat steps 2 and 3 several times until the liquid is clear and free of debris.
STEP 1: Add dark roast espresso beans and alcohol to fermentation jar. Cover, and store jar in a cool, dark place. Let the beans steep in alcohol for 4 weeks. The espresso beans will turn the alcohol a dark color.
STEP 2: First filtration – Line a mesh strainer with cheesecloth and place over Mason jar (more than one jar may be needed). Note: If the strainer is larger than the jar opening, place a large funnel on jar mouth then rest strainer on funnel. Pour espresso bean liquid in strainer a little at a time. Remove and discard the cheesecloth and espresso beans.
STEP 3: Second filtration – Line strainer with coffee filter and place over Mason jar (more than one jar may be required). Position strainer over funnel if needed. Pour alcohol in coffee filter a little at a time. Repeat this process as needed to remove any impurities or debris that may be leftover from the first filtration. Remove and discard the coffee filter.
STEP 4: Heat sugar and water over medium heat until sugar dissolves and water is clear. Do not boil. While liquid is still warm (not hot), mix with filtered alcohol. Cool completely. Espresso liqueur can be served immediately or stored in bottles or jars for about one year, depending on the climate.
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