Quenching the Forge: Home Made Coffee Liqueur

- Posted April 30th, 2014 by

Good afternoon ChipWIN nation!  I’ve dared to show my face amongst you more than once this month to indulge in another one of our plethora of shared interests…alcohol!  Now, our fearless leader already has the beer market expertly covered here, so I’d like to take a look at sources of inebriation that are equally delicious, but not quite often as covered.

To start us out, I opted to mesh an experiment I’ve been wanting to try for some time, a fine liqueur made from Eugene’s many sources of locally roasted coffee.  Something dark, with just a hint of sweetness, that pairs well with a bit of Chipthrash.  To prepare you, I’ll borrow the classification system of ChipWIN’s own resident Master Chef, Chip Mom.

Coffee Liqueur  — Difficulty Rating
Newb          |         Apprentice         |         Journeyman         |         Master

Being of legal age in your area of residence is pretty much a requirement here. This recipe will require very little in the way of skill, but will require an abundance of patience.

Suggested Musical Accompaniment

The Hardware

  • Measuring cups
  • A vessel that can be sealed air-tight and hold at least 1.5 L (6.5 cups) of liquid
  • Coffee Grinder (optional)
  • A stirring implement
  • Coffee Filters
  • A storage vessel that can hold ~750 mL (3.25 cups)
  • A funnel or other coffee filter holder than can cleanly fit onto the final storage vessel

The Software

  • 2 Cups of Vodka or Whiskey (Choose a strength to your preference)
  • 2 Cups of Water
  • 1.5 Cups of Brown Sugar
  • 1 Cup of Coffee (Again, roast, grind, age to your preference)
  • 1 Whole Vanilla Bean

Press play and let’s get down to business!

Dead simple to put together, the first phase of this construction should take you a minimal amount of your precious time.

  • Measure out your ingredients.
  • Add them to your vessel.
  • Split and Scrape your Vanilla Bean as illustrated to the right.
  • Stir them with vigor in order to obtain a good mixture.
  • Seal the vessel and store it someplace with a mild temperature.
  • Wait three weeks.
Splitting a Vanilla BeanScraping a Vanilla Bean









The second phase, however, requires slightly more effort.

FirstFiltrationBeginDarkDank by setting up to filter out the sediments from your proto-booze.  The product of your first filtration will likely require multiple filters (I used three), so approach the filtration process with patience.  The result ought to be dark, but have clarity.


FinalFilterNFinalVesselow that you’ve a container chock-full of liquid courage, transfer it into your final vessel.  The funnel is invaluable here (and an assistant doesn’t hurt), and if you so choose, you can use it to conduct a secondary filtration.



Your patience will be rewarded my friends.  My own attempt resulted in a sweet and smooth liqueur that pairs well with a touch of milk, or if I need to add some punch to my evening cuppa.  If you are rather particular about the amount of sweet you like in your liquor, I would recommend making the recipe sans sugar, and then adding to taste at the end of things.

The DrinkFor this nameless drink, I simply mixed a 10 ounce container of Stumptown Cold Brew Coffee with a shot of the Coffee Liqueur, with a bit of unsweetened coconut milk for color.  I encourage readers to play with the recipe to get results more to their liking, and would suggest either lowering the sugar content, switching out water for vodka, or both!

I hope everyone who takes a shot at this ends up enjoying it, and that you’ll join me for future installments.

Now, get out there, multiply the win, spread the love, and make some delicious!
Viridian Forge

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