California Farm Coffee Grounds Liqueur

We roast and grind our own coffee beans, one tablespoon a day. The leftover coffee grounds, 25 grams a day, make a wonderful liqueur. Here is how we do that. You can process your own ground coffee the same way if yours is also organic and does not contain preservatives, fillers, or salt or additives.
We use cooking rum to finish this coffee liqueur. For some reason, this after dinner drink will keep you awake, plan your evenings and parties wisely.
California Farm Coffee Grounds Liqueur
We roast and grind our own coffee beans, one tablespoon a day. The leftover coffee grounds, 25 grams a day, make a wonderful liqueur. Here is how we do that. You can process your own ground coffee the same way if yours is also organic and does not contain preservatives, fillers, or salt or additives.
We use cooking rum to finish this coffee liqueur. For some reason, this after dinner drink will keep you awake, plan your evenings and parties wisely.
Cooking Instructions
- 1
Add equal amount of sugar into the coffee grinds overnight, it will melt and turn to syrup, called maceration.
- 2
Put coffee grounds and sugar mix in metal funnel with sieve. Drizzle fresh hot espresso coffee over coffee ground sugar cane mix to rinse the coffee flavored syrup out. Place funnel over hot water rinsed wine bottle with recloseable screwtop.
- 3
Add vanilla extract. Add same amount of cooking rum in bottle as coffee flavored solution liquid in bottle. Shake, cool, serve in brandy snifters to smell the aroma while sipping. NOTE: do not use wine bottles with screwcaps, mine lost their alcohol over a five month period. I now use recloseable beer bottles.
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