Go to the Recipe: Coffee Bitters
Could you not use a Whipping Siphon to infuse this faster?
I've done some coffee work in the siphon and things can go from delicious to acrid and bitter and nasty very quickly (i.e. a matter of minutes or less) so I think this would be a safer method for more consistent results.
I'm not a big cocktail guy, but I'm thinking that this could have lots of good pastry applications. Anybody have any ideas or experience?
Have to agree with Brendan on that one. With coffee, faster processes demand more accurate timing, and a more accurate granularity of the grind, to get the right extraction.
If you know exactly what you're doing, then there's nothing in the way of using a whipping siphon and a countdown timer.
Does the proof of the vodka matter? Normally speaking when making cocktail bitters the higher the proof of alcohol the better.
Kind of Kailua Panna Cotta
How do u guys use the grind beans again ?
