Espresso martinis aren’t the only to bring coffee beans and booze together. Check out our top tips for infusing coffee with alcohol (we’d say vodka, rum or - ideally - the Brazilian spirit cachaca!).
The slow and steady method (which most people tend to do):
- Put 50g of whole coffee beans into 700-750ml of your chosen spirit. Some people choose to crack the beans slightly between two spoons in order to speed up the process a little bit.
- Filter out after 24 hours, though feel free to remove earlier or later depending on your taste. To do this you can use a muslin, a cheesecloth or a tea strainer, squeezing out as much of the spirit as you can.
Quick and dirty method for… Aeropress:
- Rinse your Aeropress filter and invert just as you would when making a coffee
- Use one scoop of Pact Coffee and cover with the spirit until you reach the ‘1’ mark on the side
- Stir to fully saturate the grinds and wait for five minutes (as with the slow method, you can adjust the time to suit your taste)
- Screw on the filter cap, invert into a cup and plunge. Keep pressing even if you hear a hissing sound for maximum coffee extraction
- Feel free to dilute with more uninfused spirit if you fancy.
Quick and dirty method… for V60:
- Pop the coffee and spirit into a glass, jar or mug and stir (work ratios out based on 50g to 700ml)
- Rinse a filter while you leave it to infuse for a few minutes then pour through the filter and enjoy
Quick and dirty method for… Cafetiere:
- Do your infusion in the cafetiere itself! You can use your coarse grind as normal, and work ratios out as for the pourover method
- Stir, leave to infuse for a few minutes, plunge slowly and pour
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