Your channel opens up an entire world for me as a coffee enthusiast, I've never done anything like this. I hope you'll write a book about coffee cocktails and everything that goes with it, I'm sure these will fly off the shelves!
I had been playing around with this idea, but never got around to trying it. Glad to see I'm not the only one. This looks great👍 I like the blend of sugars! I think the filtering process would be faster by layering a nut milk bag over a cheesecloth. The coffee filter method takes suuuuuch a long time!🤯😆
As im barista warking for speciallity industry for years and also im mixologist i will not agree with coffee pack ,after you extract watter and you left the coffee it looses all the aroma so you need to use fresh coffee that you have cated in next 15 minutes ,after 15 minutes of grandid coffee the coffee looses 70% of aromas ,the filter cofffee cafe is not need it you can use watter .... The coffee you must use for espresso martini is brasil coffee that have as profile chockolate and nuts ,also you can use colombia if you want more complex flavors you can use aithopoia or panama coffess with this coffees i would change the vodka to rum black spiced rum
If you were using the vodka-preserved version of this (i.e. completely replace the filtered coffee with vodka) in your Ultimate Espresso Martini template, what final specs would you use for the cocktail?
Thanks for a great video! :D Trying to make the coffee liqueur, with a vodka as my chosen spirit base. When it comes to the filter coffee you are adding, does it need to be warm/freshly brewed, or can I use cooled down coffee I made earlier today? Seeing as the sugar and espresso pucks already is disolved into a slurry, does the heat from the freshly brewed coffee add something to the mixture? :)
is the use of espresso primarily due to grind size/easier extraction of the remaining solubles? Have you tried this with any advanced fermentation/process coffees? I imagine a nice co-ferment or natural process really being awesome in this recipe.
If you use regular batch coffee grounds, would you need to increase the coffee ground to sugar ratio? Do you also need to dry out the coffee grounds before making the mixture? Is the mixture refrigerated during the 8 hour extraction period? Thanks!
Same ratio of coffee to sugar by weight regardless of grind size, he says to freeze the grounds fresh to keep the water in them, and it might be a good idea for regular grounds to refrigerate while filtering, but I would guess it would just take longer (and never move with the espresso grounds, too viscous/fine.
I want really think to put over ice cream. Can I just do coffee ground with sugar to make it closer to chocolate syrup consistency? ( like do the first two step and not do the last two?)
Okay so I'm replicating your Ultimate Espresso Martini... Have a couple of questions after watching all your videos! - My coffee puck/sugar mix turned into a slurry that looked just like yours within about an hour. Is this a bad sign? I only had dark muscovado sitting around the house which was quite moist to begin with so thinking this may have been the difference? Either that or maybe my pucks were a bit wetter - I did mix them together within about 10 minutes of brewing the espresso 🧐 - I've gone with the coffee/sugar/spirit only combination from the Ultimate Espresso Martini video, but across all your videos that mention making the saccharum there's using just filter coffee, using just spirit and also using both filter coffee and spirit. Which one is the actual ultimate/best combination in your opinion? 😅
Ooh, amazing! On your first question, this is totally fine. I expect you are exactly right that the higher moisture in freshly extracted pucks and the sugar is likely the cause. It should taste great still! On the second question, apologies if this was slightly unclear as my Ultimate Espresso Martini recipe video dropped before the updated Coffee Saccharum video. I like to use the recipe of 40g espresso, 40ml spirit, 20ml Coffee Saccharum (equal parts pucks, sugar and filter coffee) and 1g saline. I do stress that this is the Ultimate recipe for my taste preferences, and a template for experimentation, so I definitely do encourage you to play around with your preferred coffee, spirits, sweeteners and the recipe to match your preference on the level of sweetness. Hope it all goes well!
So the sugar is being dissolved by the water from the spent coffee? There's not enough oil in fresh newly-ground coffee grounds to make a true oleo saccharum or anything like this. I tried, LOL. If I'm wrong and screwed it up please let me know LOL. I've been a bartender for a long time and I love your ideas.
The moisture in the pucks is definitely needed, I actually updated this video recently which hopefully clears everything up :) th-cam.com/video/v_jkQfUoCuU/w-d-xo.html
I haven’t actually tried that, but that should work. Maybe reserve what has already come through elsewhere so you don’t have to strain the whole amount if there are any issues.
I followed your directions to make the saccharum syrup and your espresso martini to serve to a group of 12 this weekend. Rimmed glass with chocolate syrup and dipped into a chocolate coffee / sugar mix. It was AWESOME!! Everyone LOVED IT!! Thank you for sharing!🤎
Hey. Love the channel, sorry that I stumbled upon it just this week. Your content is just like how I would imagine doing it. Great pictures, precise and clear content and what a content that is! On this one, I used 90 g pucks, 90 g Dark Muscovado sugar, 70 ml dark rum, 20 ml Grand Marnier. I also dropped a couple of orange peels. Yield after 10 hours was about 110g which is less than my expectations but still OK. I didn't use any filter coffee, but added some water after extraction. Hoping to try out more combinations. Cheers and thanks.
You could do that for sure, but I don’t think it is necessary. I actually recently updated this video so hopefully that is a useful addendum if you have chance to give it a watch.
Oh great follow up! I tried the first recipe this weekend and had to change the filter paper like 5 times to get it to keep dripping through. I was too impatient for an espresso martini 😂
Any chance you're able to make this using Areopress pucks or does it need to be espresso? I don't have an espresso machine at home but rather try not to use a café pucks as I would love to use my own beans and have a consist flavour profile.
Great recipe! It would be super interesting to do the filtering with a Spinzall/centrifuge and see if that was notably different in any way besides the time to filter.
When you let it drip through the coffee filter for 24h, do you store the dripping setup in the fridge? Also, if adding a spirit to elongate the shelf life afterwards, how much Vodka would you add?
I have always let is drip through at room temp but putting it in the fridge would likely give an even longer shelf life. I have had great results with equal parts spent coffee, sugar and vodka, and this has lasted plenty of time for my use when stored in the fridge once made.
Following on from this comment, if you’re adding vodka to this sugar syrup base, but then using it in a cocktail (like an espresso martini would you omit the cocktail recipe’s vodka component since vodka is now present in the sugar syrup?
You can! Check out this video where I give a little more information and clarify a few points: th-cam.com/video/v_jkQfUoCuU/w-d-xo.htmlsi=XklkWNieHjZG-NXe
Have you tried stopping the shot early when making the espresso? Rather than running water through the puck for like 20-30 seconds, just stopping the shot after preinfusion or like 3-5 seconds.
I haven't, although that may give a little more or the less extracted flavours of the coffee which would be an interesting variable. The only thing is that the espresso shot itself might be a little tight and sharp!
Hey mate, great video! Already freezing my coffee pucks to attempt this for the weekend. Am I able to use my Aero Press in place of the the V60? How would I go about that?
Great video, well presented and clearly explained. Unfortunately, something which takes 6 - 8hrs to break down and 12 - 24hrs to filter, but only lasts a couple of days is entirely impractical. I may get to enjoy 3 or 4 Cocktails with it over the 48hrs its useable, which simply isn't a good enough return on the time investment if you're leading a busy life. Definately a luxury.
Awesome videos, one of the most underrated channels I've seen on TH-cam so far! Quick question: should I adjust the drink-recipes if I use vodka instead of coffee in the coffee-saccharum? E.g. for an espesso martini use 30ml of spirit instead of 40ml?
Can you tell me what difference is between leftover coffee and just coffee? Can I brew some coffee in a moca pot to get what I need? Thanks and looking forward to trying this 🙏🏽🙏🏽
Pretty much any filter coffee works. It was more to highlight that if you have extra coffee that you don't manage to drink, it's a great use for it. I appreciate that sometimes (actually, pretty much every time in my experience!), there isn't any leftover so fresh is also fine!
I tried this for the bar I’m working in - we ended up with a bitter sirup that left an aftertaste. We used 300g espresso pucks (from the same day), 300 sugar, 250 coffee and 50 dark rum. Why do you think we got the bitter taste? What can we change?
Awesome to hear you are trying this out! A few questions and suggested amendments: 1) What coffee are using? This works best with coffees that aren’t too dark roast as darker roasts generally have higher levels of inherent bitterness. 2) What sugar are you using? The lower the molasses content (e.g. caster, golden caster), the less bitterness you will find. 3) You could use a lighter spirit, maybe white rum as dark rum again has the higher chance of bitterness. Hope this helps!
Hi! Looks amazing; I'd like to make it but the drip process seems way too slow and inconvenient (albeit the best-tasting method, I'm sure). To speed up the process, is it possible to use something like a french press to extract the liquid, or will it affect the flavor too much? Great video as always
Good stuff for a coffee fan. Being on the Bourbon Trail, I love a good cocktail. I like a good drink with relaxing cocktail music. Hit the like button.
I haven't tested freezing it, but I would expect the texture to become a little slushy, but definitely it could be a good way to chill a drink and add coffee flavour and sweetness. Give it a go and let me know!
It should still be ok after five days as long as it is well chilled. I wouldn’t freeze it as it may crystallise or split. Look out for any mould or fizziness and discard if present, but this shouldn’t usually happen in that timeframe.
Thanks for all the great recipes! I tried making your previous version using filter coffee grounds. However, due to the large amount of moisture in the grounds compared to an espresso puck, i got a quite thin slurry immediately when I added the sugar. After waiting, the viscosity was very different to your video, much more runny. Allthough, the end result was delicious! Do you think there would be a benefit to letting the grounds dry out more (specifically when using filter coffee grounds) or do you think maximising the moisture is always better?
My pleasure! It does end up a lot less thick with filter grounds, but I found if you leave the grounds and coffee for about a day, you get plenty of flavour. Hope you enjoy experimenting with it!
Creo queda más como un cordial de café, ya que prácticamente es el mismo proceso que para hacer un cordial de lima, naranja, toronja etcétera. Aún así me parece algo que mañana mismo probaré ❤️
@@DANFELLOWScoffeecocktailshey Dan! I recently tried to make this, and ended up with a really small yield (60g of syrup with 100g each ratios) I let it drip through a v60 for about 18hrs and when I stopped what remained was basically entirely solid. I also stirred it multiple times. Any idea of where I may have gone wrong? All espresso pucks were from the same day (18g dose in an 18g basket) and I used demerara style brown sugar with filter coffee.
It doesn’t work for me. I can’t figure out what I’m during wrong. I made a batch yesterday and when I looked at it this morning it didn’t look right. It wasn’t a syrup/slurry. What am I during wrong? Could it be the pucks are too dry and old?
The first port of call is how long it was made after extracting. Too long and they do dry out, so the quicker the better. To get around this, you can freeze your pucks right away until you are ready to mix them. Let them defrost in the sugar and this works a treat 👌 let me know how it goes!
Does the syrup itself freeze well? Could be easier to make a larger batch and only use smaller portions at a time, similar to how super juice freezes well.
@DANFELLOWScoffeecocktails Could also maybe benefit from being converted to a rich simple for better shelf life, I'll give it a try! I found my 20g dose pucks turned to 40g post extraction, so it's probably half water. The coffee has already been exposed to near boiling water, so I don't think you'd lose much (and maybe gain some) flavor by bringing the grounds + sugar + water to a simmer to extract it faster. It's also already at a 2:1 ratio before adding the brewed coffee, so maybe I'll cut that back or add more sugar.
Hey Dan, great video with in awesome idea! I tried it out several times, utilizing the pucks from my shift immediately afterwards. However, I always ended up with a consistency that is more like very wet sand rather than a slurry. Any suggestions on what I could change or try for better results?
Thank you! The two things I can think of which may be causing this are A) it may work better if you are able to make the Coffee Saccharum sooner i.e. when there is a quiet spell on shift or B) that your dose may be towards the maximum capacity of your basket, which can sometimes yield a drier puck. The additional headroom when using closer to the 'middle' capacity of your basket (i.e. 19g in a basket recommended for 18-20g), I suspect leaves some water on top of the puck when the extraction is stopped which then soaks into the puck before you knock it out, potentially giving more moisture in the pucks which then works well to make Coffee Saccharum. All that being said, as long as it is enough to dissolve the sugar and give plenty of quality coffee flavour, don't worry too much about the texture in the early stages of the process, the end result is what counts.
@DAN FELLOWS coffee + cocktails Thanks a lot for your detailed answer, I appreciate it a lot! I will continue playing around with this technique and your advice, even though I'm already pleased with the results so far!
Is the 1:1 coffee: sugar ratio because of volume/size, or because of the flavour balance? Just thinking about whether changes would need to be made if we used a granulated sweetener that is sweeter than sugar
I would stick with 1:1:1 and then adjust how much I add to the final drink based on the sweetness of the Saccharum. That said, there are no real rules so experimentation is very much encouraged!
I meant something like white rum or vodka as the high ABV should help the shelf life. Mr Black is delicious but I would personally keep the two separate to avoid muddling the flavours of each too much.
@@DANFELLOWScoffeecocktailsjust discovered your channel and it’s great! Do you recommend adding the rum instead of the liquid coffee or in addition to? How much rum?
@@DANFELLOWScoffeecocktails I'm not an audio expert but it's very quiet and lower quality, it seems to be consistent amongst your videos so it definitely leads me to believe its a set up issue rather than a youtube issue. When I watch your vids i always have to turn my speakers up very high
would changing it to a 2:1 sugar ratio maybe allow for it to keep for a longer fridge shelf life? Either by adding more sugar into the coffee pucks or possibly adding the sugar directly into the syrup after?
I think adding double the sugar would lead to solubility issues. You’d have to put the syrup on heat, and I’m not sure if that wouldn’t effect the flavour. Honestly, I’d maybe add a gram of potassium sorbate, depending on the batch size.
It would definitely improve shelf life. I had some 2:1 passion fruit syrup sitting forgotten in my fridge for a good 2 months or so an it still tasted the same as fresh. It would also help to heat the syrup up to roughly 70°C for 5 min. or so , which shouldn't alter the flavour as coffee is extracted at higher temperatuers anyway, an putting it in sterilized containers as you would when making jam. The solubility shoudn't be an issue, in fact the more sugar you add to the coffee, the more oils you're able to extract due to the higher gradient. If the sugar didn't fully dissolve after leaving it to rest, just put it in a jar together with the filter coffee an shake vigorously every now and then, it should dissove whithin 10 minutes or so.
This definitely would help the shelf life, I haven’t tested how it impacts intensity of coffee flavour so let me know! I’ve always reduced the batch size to avoid waste but I appreciate it takes a while to strain, so having a larger batch size with longer shelf life has its benefits too!
![[TH] FS vs BME - VCT Ascension Pacific - Lower Bracket Final](http://i.ytimg.com/vi/wnygqsR2Fig/mqdefault.jpg)
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Your channel opens up an entire world for me as a coffee enthusiast, I've never done anything like this. I hope you'll write a book about coffee cocktails and everything that goes with it, I'm sure these will fly off the shelves!
This is too kind, thank you! I’m so glad you are finding value in the videos.
I love this idea and your channel! Cheers Dan!
Thanks Kevin, that means a lot. I’m a big fan of your channel too! Hopefully see you some time for a cocktail!
I had been playing around with this idea, but never got around to trying it. Glad to see I'm not the only one. This looks great👍 I like the blend of sugars!
I think the filtering process would be faster by layering a nut milk bag over a cheesecloth. The coffee filter method takes suuuuuch a long time!🤯😆
As im barista warking for speciallity industry for years and also im mixologist i will not agree with coffee pack ,after you extract watter and you left the coffee it looses all the aroma so you need to use fresh coffee that you have cated in next 15 minutes ,after 15 minutes of grandid coffee the coffee looses 70% of aromas ,the filter cofffee cafe is not need it you can use watter ....
The coffee you must use for espresso martini is brasil coffee that have as profile chockolate and nuts ,also you can use colombia if you want more complex flavors you can use aithopoia or panama coffess with this coffees i would change the vodka to rum black spiced rum
If you were using the vodka-preserved version of this (i.e. completely replace the filtered coffee with vodka) in your Ultimate Espresso Martini template, what final specs would you use for the cocktail?
Thanks for a great video! :D Trying to make the coffee liqueur, with a vodka as my chosen spirit base. When it comes to the filter coffee you are adding, does it need to be warm/freshly brewed, or can I use cooled down coffee I made earlier today? Seeing as the sugar and espresso pucks already is disolved into a slurry, does the heat from the freshly brewed coffee add something to the mixture? :)
is the use of espresso primarily due to grind size/easier extraction of the remaining solubles? Have you tried this with any advanced fermentation/process coffees? I imagine a nice co-ferment or natural process really being awesome in this recipe.
If you use regular batch coffee grounds, would you need to increase the coffee ground to sugar ratio? Do you also need to dry out the coffee grounds before making the mixture? Is the mixture refrigerated during the 8 hour extraction period? Thanks!
Same ratio of coffee to sugar by weight regardless of grind size, he says to freeze the grounds fresh to keep the water in them, and it might be a good idea for regular grounds to refrigerate while filtering, but I would guess it would just take longer (and never move with the espresso grounds, too viscous/fine.
Im still struggling with how this is different from coffee with sugar in it. Do spent grounds really change anything?
Anyone else thinking that this could be a super cool meat marinade?
Clear instructions on both concept and technique, good tips on input substitutions and modifications. This is an absolute Master Class, thank you Dan!
Wow, thank you so much. That means a lot!
Soju instead of rum and black coffee? Can that be a good/cheaper alternative with lower alcohol percentage?
That sounds delicious, I’m all for experimentation!
I want really think to put over ice cream. Can I just do coffee ground with sugar to make it closer to chocolate syrup consistency? ( like do the first two step and not do the last two?)
As tempting as it looks at that stage, I wouldn’t advise it as it is very gritty. Eating ground coffee isn’t fun 😆
I started making your old recipe last night! This was a hugely helpful addendum.
Great to hear, thank you!
Okay so I'm replicating your Ultimate Espresso Martini... Have a couple of questions after watching all your videos!
- My coffee puck/sugar mix turned into a slurry that looked just like yours within about an hour. Is this a bad sign? I only had dark muscovado sitting around the house which was quite moist to begin with so thinking this may have been the difference? Either that or maybe my pucks were a bit wetter - I did mix them together within about 10 minutes of brewing the espresso 🧐
- I've gone with the coffee/sugar/spirit only combination from the Ultimate Espresso Martini video, but across all your videos that mention making the saccharum there's using just filter coffee, using just spirit and also using both filter coffee and spirit. Which one is the actual ultimate/best combination in your opinion? 😅
Ooh, amazing!
On your first question, this is totally fine. I expect you are exactly right that the higher moisture in freshly extracted pucks and the sugar is likely the cause. It should taste great still!
On the second question, apologies if this was slightly unclear as my Ultimate Espresso Martini recipe video dropped before the updated Coffee Saccharum video. I like to use the recipe of 40g espresso, 40ml spirit, 20ml Coffee Saccharum (equal parts pucks, sugar and filter coffee) and 1g saline. I do stress that this is the Ultimate recipe for my taste preferences, and a template for experimentation, so I definitely do encourage you to play around with your preferred coffee, spirits, sweeteners and the recipe to match your preference on the level of sweetness.
Hope it all goes well!
So the sugar is being dissolved by the water from the spent coffee? There's not enough oil in fresh newly-ground coffee grounds to make a true oleo saccharum or anything like this. I tried, LOL. If I'm wrong and screwed it up please let me know LOL. I've been a bartender for a long time and I love your ideas.
The moisture in the pucks is definitely needed, I actually updated this video recently which hopefully clears everything up :)
th-cam.com/video/v_jkQfUoCuU/w-d-xo.html
Can I press it through a paper filter in my aeropress at the end, or do I need to let it drip? Thanks for recipe!
I haven’t actually tried that, but that should work. Maybe reserve what has already come through elsewhere so you don’t have to strain the whole amount if there are any issues.
A 2:1 simple syrup is infinitely shelf stable.
would it be possible to halve the amount of liquid added to create a longlife version?
Absolutely, you will just need to factor in that some of the liquid will be retained by the spent coffee. Let me know how it goes!
I followed your directions to make the saccharum syrup and your espresso martini to serve to a group of 12 this weekend. Rimmed glass with chocolate syrup and dipped into a chocolate coffee / sugar mix. It was AWESOME!! Everyone LOVED IT!! Thank you for sharing!🤎
That's incredible to hear - I'm so pleased you and everyone else enjoyed it!
Can I use eurythrytol in place of the sugar option? Thanks
Honestly I haven’t tested it, but please do let me know how it goes if you try it!
Hey. Love the channel, sorry that I stumbled upon it just this week. Your content is just like how I would imagine doing it. Great pictures, precise and clear content and what a content that is!
On this one, I used 90 g pucks, 90 g Dark Muscovado sugar, 70 ml dark rum, 20 ml Grand Marnier. I also dropped a couple of orange peels. Yield after 10 hours was about 110g which is less than my expectations but still OK. I didn't use any filter coffee, but added some water after extraction. Hoping to try out more combinations. Cheers and thanks.
What happen if i sous vide the coffee and sugar instead of leave it overnight?
You could do that for sure, but I don’t think it is necessary. I actually recently updated this video so hopefully that is a useful addendum if you have chance to give it a watch.
Oh great follow up! I tried the first recipe this weekend and had to change the filter paper like 5 times to get it to keep dripping through. I was too impatient for an espresso martini 😂
You mention you can do old fashioned with coffee sacarum. Can you do it? Can you do few cocktails with this sacarum?
Any chance you're able to make this using Areopress pucks or does it need to be espresso? I don't have an espresso machine at home but rather try not to use a café pucks as I would love to use my own beans and have a consist flavour profile.
Great recipe! It would be super interesting to do the filtering with a Spinzall/centrifuge and see if that was notably different in any way besides the time to filter.
When you let it drip through the coffee filter for 24h, do you store the dripping setup in the fridge?
Also, if adding a spirit to elongate the shelf life afterwards, how much Vodka would you add?
I have always let is drip through at room temp but putting it in the fridge would likely give an even longer shelf life. I have had great results with equal parts spent coffee, sugar and vodka, and this has lasted plenty of time for my use when stored in the fridge once made.
Following on from this comment, if you’re adding vodka to this sugar syrup base, but then using it in a cocktail (like an espresso martini would you omit the cocktail recipe’s vodka component since vodka is now present in the sugar syrup?
I made your previous batch and it still looks and tastes great a few weeks later. Thanks so much!!!
Awesome to hear, thank you!
Can you freeze it
You can! Check out this video where I give a little more information and clarify a few points:
th-cam.com/video/v_jkQfUoCuU/w-d-xo.htmlsi=XklkWNieHjZG-NXe
Using the same method , can you do a home made coffee liqueur?
For sure, here is a video showing you how I did it!
th-cam.com/video/aVSQj-FsSSY/w-d-xo.html
@@DANFELLOWScoffeecocktails thanks you for the video
My wife absolutely loves espresso martinis! Definitely going to give this a try and see if it elevates the drink for her.
Have you tried stopping the shot early when making the espresso? Rather than running water through the puck for like 20-30 seconds, just stopping the shot after preinfusion or like 3-5 seconds.
I haven't, although that may give a little more or the less extracted flavours of the coffee which would be an interesting variable. The only thing is that the espresso shot itself might be a little tight and sharp!
Damn this was a nice, concise how to video
Hey mate, great video! Already freezing my coffee pucks to attempt this for the weekend. Am I able to use my Aero Press in place of the the V60? How would I go about that?
Thank you! You could use an Aeropress for the filtration - it may actually be a quicker way as you can force the liquid through the filter paper.
Great video, well presented and clearly explained. Unfortunately, something which takes 6 - 8hrs to break down and 12 - 24hrs to filter, but only lasts a couple of days is entirely impractical. I may get to enjoy 3 or 4 Cocktails with it over the 48hrs its useable, which simply isn't a good enough return on the time investment if you're leading a busy life. Definately a luxury.
I have had mine in the fridge for a few weeks with no issues or loss of flavour at all 🙂 hopefully that makes it more viable!
Awesome videos, one of the most underrated channels I've seen on TH-cam so far! Quick question: should I adjust the drink-recipes if I use vodka instead of coffee in the coffee-saccharum? E.g. for an espesso martini use 30ml of spirit instead of 40ml?
Thank you so much! Obviously it depends on your preferences but that would be a good idea to keep it from being too boozy! Hope you enjoy it!
So what you’re saying is get out the Kraken… Honestly I should try it with just the coffee first, but I do like a good spiced rum.
Do it!
Can you tell me what difference is between leftover coffee and just coffee? Can I brew some coffee in a moca pot to get what I need? Thanks and looking forward to trying this 🙏🏽🙏🏽
Pretty much any filter coffee works. It was more to highlight that if you have extra coffee that you don't manage to drink, it's a great use for it. I appreciate that sometimes (actually, pretty much every time in my experience!), there isn't any leftover so fresh is also fine!
I tried this for the bar I’m working in - we ended up with a bitter sirup that left an aftertaste. We used 300g espresso pucks (from the same day), 300 sugar, 250 coffee and 50 dark rum.
Why do you think we got the bitter taste? What can we change?
Awesome to hear you are trying this out! A few questions and suggested amendments:
1) What coffee are using? This works best with coffees that aren’t too dark roast as darker roasts generally have higher levels of inherent bitterness.
2) What sugar are you using? The lower the molasses content (e.g. caster, golden caster), the less bitterness you will find.
3) You could use a lighter spirit, maybe white rum as dark rum again has the higher chance of bitterness.
Hope this helps!
Hi! Looks amazing; I'd like to make it but the drip process seems way too slow and inconvenient (albeit the best-tasting method, I'm sure). To speed up the process, is it possible to use something like a french press to extract the liquid, or will it affect the flavor too much? Great video as always
Thank you! That would work fine as long as you don’t mind some fine grounds making their way into the final drink.
Hi! Can i make this with unbrewed espressogrunds or is that not recommended?
Hey there! It doesn’t really work as you need the moisture in the pucks / grounds.
@@DANFELLOWScoffeecocktails Aha, i see! Thank you for the reply. How about spendt aeropress-pucks? That should do it?😃
@@espen_rud As long as they are brewed that day (the sooner after brewing, the better), that should work well!
@@DANFELLOWScoffeecocktails Thanx☺️
Yes. I have discovered a method to do so.
Good stuff for a coffee fan. Being on the Bourbon Trail, I love a good cocktail. I like a good drink with relaxing cocktail music. Hit the like button.
Thank you. Count me in for all of that!
Where do you get these sugars? I can't find them at my local grocery stores. Maybe some affiliate links could help us and you at the same time!
Thank you, noted and actioned! Here you go :)
- Caster sugar: geni.us/MMQe
- Golden caster sugar: geni.us/Bq7o
- Light muscovado sugar: geni.us/rhHu
- Dark muscovado sugar: geni.us/L4xk
- Molasses: geni.us/M9YQ
- Black treacle: geni.us/Y8Ec0gB
- Coconut sugar: geni.us/ZkHm2
- Monin syrups: amzn.to/3TOBNfL
Wondering if its ok to freeze it. Will it keep its taste? I would say you could make icecubes from it and use it tho shake your coktail
I haven't tested freezing it, but I would expect the texture to become a little slushy, but definitely it could be a good way to chill a drink and add coffee flavour and sweetness. Give it a go and let me know!
Is there a way to extract the oils without a processed sugar? Like using raw honey or molasses?
I even have used coconut sugar
Could I keep it refrigerated for up to a week? Or even pop it in the freezer? I plan on using it in 5 days so I started the process today.
It should still be ok after five days as long as it is well chilled. I wouldn’t freeze it as it may crystallise or split. Look out for any mould or fizziness and discard if present, but this shouldn’t usually happen in that timeframe.
Really nice recipe ! I'll try it with my italian coffee maker pucks
Thank you, enjoy!
Thanks for the video, I'm gonna try this one day 😁
My pleasure. Make sure you allow plenty of time for the straining… it takes a good while!
Thanks for all the great recipes! I tried making your previous version using filter coffee grounds. However, due to the large amount of moisture in the grounds compared to an espresso puck, i got a quite thin slurry immediately when I added the sugar. After waiting, the viscosity was very different to your video, much more runny. Allthough, the end result was delicious! Do you think there would be a benefit to letting the grounds dry out more (specifically when using filter coffee grounds) or do you think maximising the moisture is always better?
My pleasure! It does end up a lot less thick with filter grounds, but I found if you leave the grounds and coffee for about a day, you get plenty of flavour. Hope you enjoy experimenting with it!
Creo queda más como un cordial de café, ya que prácticamente es el mismo proceso que para hacer un cordial de lima, naranja, toronja etcétera.
Aún así me parece algo que mañana mismo probaré ❤️
🇲🇽
What's the scale you're using ?
It’s an Acaia Pearl 👌
What is the yield ratio for this? If I start with 200g coffee grounds, 200g sugar, and 200g coffee or spirit how much Saccharum do i end up with?
I cover yields in the updated version of this video, 100g each yields around 150g syrup 🙂
@@DANFELLOWScoffeecocktailshey Dan!
I recently tried to make this, and ended up with a really small yield (60g of syrup with 100g each ratios)
I let it drip through a v60 for about 18hrs and when I stopped what remained was basically entirely solid. I also stirred it multiple times.
Any idea of where I may have gone wrong? All espresso pucks were from the same day (18g dose in an 18g basket) and I used demerara style brown sugar with filter coffee.
Thanks Dan, helpful Video.
Thank you!
It doesn’t work for me. I can’t figure out what I’m during wrong. I made a batch yesterday and when I looked at it this morning it didn’t look right. It wasn’t a syrup/slurry. What am I during wrong? Could it be the pucks are too dry and old?
The first port of call is how long it was made after extracting. Too long and they do dry out, so the quicker the better. To get around this, you can freeze your pucks right away until you are ready to mix them. Let them defrost in the sugar and this works a treat 👌 let me know how it goes!
@@DANFELLOWScoffeecocktails Cool, that must be it then.
I’ll try it out. Thanks 👌
Does the syrup itself freeze well? Could be easier to make a larger batch and only use smaller portions at a time, similar to how super juice freezes well.
I’ve tested this and it worked perfectly! 😁
@DANFELLOWScoffeecocktails Could also maybe benefit from being converted to a rich simple for better shelf life, I'll give it a try! I found my 20g dose pucks turned to 40g post extraction, so it's probably half water. The coffee has already been exposed to near boiling water, so I don't think you'd lose much (and maybe gain some) flavor by bringing the grounds + sugar + water to a simmer to extract it faster. It's also already at a 2:1 ratio before adding the brewed coffee, so maybe I'll cut that back or add more sugar.
Hey Dan, great video with in awesome idea!
I tried it out several times, utilizing the pucks from my shift immediately afterwards. However, I always ended up with a consistency that is more like very wet sand rather than a slurry. Any suggestions on what I could change or try for better results?
Thank you!
The two things I can think of which may be causing this are A) it may work better if you are able to make the Coffee Saccharum sooner i.e. when there is a quiet spell on shift or B) that your dose may be towards the maximum capacity of your basket, which can sometimes yield a drier puck. The additional headroom when using closer to the 'middle' capacity of your basket (i.e. 19g in a basket recommended for 18-20g), I suspect leaves some water on top of the puck when the extraction is stopped which then soaks into the puck before you knock it out, potentially giving more moisture in the pucks which then works well to make Coffee Saccharum.
All that being said, as long as it is enough to dissolve the sugar and give plenty of quality coffee flavour, don't worry too much about the texture in the early stages of the process, the end result is what counts.
@DAN FELLOWS coffee + cocktails Thanks a lot for your detailed answer, I appreciate it a lot!
I will continue playing around with this technique and your advice, even though I'm already pleased with the results so far!
Just made these yesterday from your previous recipe . Delicious!!
Thank you!
Is the 1:1 coffee: sugar ratio because of volume/size, or because of the flavour balance? Just thinking about whether changes would need to be made if we used a granulated sweetener that is sweeter than sugar
I would stick with 1:1:1 and then adjust how much I add to the final drink based on the sweetness of the Saccharum. That said, there are no real rules so experimentation is very much encouraged!
@@DANFELLOWScoffeecocktails cheers big man
You said to add spirits into it to make it last longer, would you suggest adding in Mr. Black or would that ruin the taste of it?
I meant something like white rum or vodka as the high ABV should help the shelf life. Mr Black is delicious but I would personally keep the two separate to avoid muddling the flavours of each too much.
@@DANFELLOWScoffeecocktailsjust discovered your channel and it’s great! Do you recommend adding the rum instead of the liquid coffee or in addition to? How much rum?
Great video Dan. Trying it out now!
Thank you!
Solid gold 💯👍👍☕
🙌
I am attempting an unbrewed oleo at the moment
How did it go? Dry? I haven’t managed to get the same level of results but I’m keen to hear what experiments people do!
I dampen the dry grounds and use the sugar as per usual
Hey , where did you buy the bottle👍
It’s an old Discarded Spirits bottle, I believe. Check them out, they do amazing things!
@@DANFELLOWScoffeecocktails thanks 👍Nice Channel
you need to sort out your audio
Any suggestions? I’m always keen to improve every aspect if I can!
@@DANFELLOWScoffeecocktails I'm not an audio expert but it's very quiet and lower quality, it seems to be consistent amongst your videos so it definitely leads me to believe its a set up issue rather than a youtube issue. When I watch your vids i always have to turn my speakers up very high
would changing it to a 2:1 sugar ratio maybe allow for it to keep for a longer fridge shelf life? Either by adding more sugar into the coffee pucks or possibly adding the sugar directly into the syrup after?
I think adding double the sugar would lead to solubility issues. You’d have to put the syrup on heat, and I’m not sure if that wouldn’t effect the flavour.
Honestly, I’d maybe add a gram of potassium sorbate, depending on the batch size.
It would definitely improve shelf life. I had some 2:1 passion fruit syrup sitting forgotten in my fridge for a good 2 months or so an it still tasted the same as fresh. It would also help to heat the syrup up to roughly 70°C for 5 min. or so , which shouldn't alter the flavour as coffee is extracted at higher temperatuers anyway, an putting it in sterilized containers as you would when making jam.
The solubility shoudn't be an issue, in fact the more sugar you add to the coffee, the more oils you're able to extract due to the higher gradient. If the sugar didn't fully dissolve after leaving it to rest, just put it in a jar together with the filter coffee an shake vigorously every now and then, it should dissove whithin 10 minutes or so.
This definitely would help the shelf life, I haven’t tested how it impacts intensity of coffee flavour so let me know! I’ve always reduced the batch size to avoid waste but I appreciate it takes a while to strain, so having a larger batch size with longer shelf life has its benefits too!
wouldn't just adding half the amount of filter coffee create the same 2:1 ratio? no need for added sugar