Back to Blog Home

Alcohol-infused coffee: our tips and tricks

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):

  1. 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.
  2. 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:

  1. Rinse your Aeropress filter and invert just as you would when making a coffee
  2. Use one scoop of Pact Coffee and cover with the spirit until you reach the ‘1’ mark on the side
  3. 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)
  4. Screw on the filter cap, invert into a cup and plunge. Keep pressing even if you hear a hissing sound for maximum coffee extraction
  5. Feel free to dilute with more uninfused spirit if you fancy.

Quick and dirty method… for V60:

  1. Pop the coffee and spirit into a glass, jar or mug and stir (work ratios out based on 50g to 700ml)
  2. 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:

  1. Do your infusion in the cafetiere itself! You can use your coarse grind as normal, and work ratios out as for the pourover method
  2. Stir, leave to infuse for a few minutes, plunge slowly and pour


Views: