Man, this is surreal, this TH-cam cocktail community is so awesome! I love watching your videos so this really means a lot 😊 Can't wait for the random thought of "Steve will be watching this" to make me screw up my lines at the next taping 😅
4 ปีที่แล้ว +29
This coffee liquer was really good! I'm grateful to be behind the camera so I can try each and every drink you make.
Absolutely love both your presentation and your process of making coffee liqueur. Ive done it before but not the way you've done it, I will certainly try a way similar to yours for my next batch!
Thank you so much for saying that, it means a lot! I'm glad to have you on board for this journey, now when you're one the almost-4k, and when you'll be one of the 10k (hopefully soon)!
i came her from truffles on the rocks, this is a great video, exactly what i was look for! i cant wait to watch the orange bitters video next i have been trying to learn that for a while!
Hi, thank you for your video! I noticed that some coffee liqueur recepies are made with ground coffee instead of whole coffee beans and without sous vide tech. Can you tell please, for how long should i infuse rum with coffee to take the same effect at room temerature, without sous vide tech and what is the difference between ground and whole coffe within infusion? Maybe type of coffee changes taste or time of infusion (for example in Jean-Félixes recipe from TOTR channel he use gronded coffe and infuse for only 1 day at room temp). I would be grateful if you could help me sort out these issues.
My friends who are living in another town, sent me a couple of packs of really high-quality coffee, I was sad that I couldn't enjoy it with them. So, I decided to convert the coffee in a liqueur. I figured that non-coffee ingredients gonna take 3/4 of a liqueur, so I added 24g of coffee per 100ml of water, made a cold brew and voila! A liqueur that tastes exactly like a cup of coffee. My proportions were like this: 1. 250ml of white rum 2. 125 of cold brew "extract" 3. 225g of sugar. It makes around 500ml
That looks really good. Making the coffee liqueur looks quite time consuming but I am sure it's worth it! I should add the Suvee in my Christmas list. Hahaha
When you prepare all the ingredients you are almost there. Then you just have to wait a bit and just like you said It's worth it 😉. For sure my friend! Sous Vide is one of the best gadget for making the cocktail ingredients. Thanks!
I'm so so surprised you don't have more followers. You drinks look amazing! My coffee liqueur recipeis a bit different but that's great you showcased the sous vide
Hopefully the word gets around and that changes. In the meantime we'll keep making these videos for you guys. Thanks, sous vide is an amazing tool for infusions, hope you'll like it if you try my recipe.
Thank you. The phantom hand does really come in handy 😉. Tomorrow we are dropping a new episode. You are more than welcome to come back on this channel. Cheers!
oh been a while since I had one of these. I have a locally made barreled aged tuskan coffee liqueur that is perfect (not too sweet)!!! Cold night calls for a Revolver!!!
The Revolver's a favorite of mine. If you can't make your own coffee liqueur, Mr. Black and St. George's NOLA are both great choices. Kahlua and Tia Maria are both way too sweet for this one in my opinion. I have a variation I occasionally make that uses 2:2:1 bulleit bourbon, coffee liqueur and campari plus aztec bitters that I call the Red Dead Revolver. I'd love to revisit that one with better/homemade ingredients sometime and see if I can improve on my recipe.
In Slovenia I can't get any of those two. I would love to try Mr. Black. Nice addition of the Campari. This bitter goes so well with coffee. You can try to make it with this coffee liqueur recipe to see if this one improve your cocktail. I will try your Red Dead Revolver for sure! Thanks.
@@KevinKos You might be able to get a similar flavor profile to NOLA coffee liqueur by adding chicory root to the recipe you included here or replacing the cocoa beans with it, depending on your tastes- the chicory flavor is definitely the most unusual aspect of it compared to other common coffee liqueurs, at least in the US.
It's less sweet than Kahlua but I can't compare it to Mr. Black since I haven't tried one yet (it's hard to get it in Slovenia) I hope that will change soon though.
Awesome channel! I'm making this liquor right now for my brother's birthday. He's a big white Russian fan so he should be quite happy. (I don't think I can convince him to try your version of the white Russian tho, probably too lazy for that haha)
4 ปีที่แล้ว +2
Happy to hear you will try it out! Make sure to wish your brother a happy birthday! And let us know how it turned out!
Nice! I am soo happy that you will try it out. I hope that you'll convience your brother to also try out 'My Russian'. Hehe I wish you a wonderful celebration and all the best to your brother for his day! Cheers.
@@KevinKos Thanks! So it turned amazing!! Now I need to make some for myself too haha. I do have some coffee syrup left tho, do you know any cocktail where I could use it? I used some to replace the sugar in an Old Fashioned which made it a nice subtle twist but I think in some other cocktail, it could be more present!
@@thibaultwyrsch6888 great idea, that you used it in a OF. Try to use it in a sour with Cynar, Fernet Branca or Amaro di Angostura as well. Maybe in Trinidad sour instead of orgeat or in some Tiki cocktails, that you would like to give an extra boost with coffee flavour. I am more than happy that you like this coffee liqueur. Cheers!
A faster way for the coldbrew part. •Grind the coffee at the moment of preparing your cold brew. •Do a bloom fase first with the coffee ground and hot water. Ratio of 1:3 1 coffee 3 water •Let it steep for 30 to 45 seconds. •Add the rest of the cold or room temperature water. •Let it steep no more than 3 hours. Done. ✅ The flavors are going to be way more easy to perceived and the taste is not going to be bitter. Your welcome 🙏🏻
Please do a version for your viewers who don't posses a sous vide machine which I would wager is a majority of us. Would also bet that homemade coffee liquor would make a fantastic B52 shot ! 🍻 👏 ✌
This Sous Vide Technic could be used for speeding up the process to making something like, Limoncello ? Just discovered and already loved your channel man, keep it up !!
i have a sous vide machine, can i do the same infution with other types of aromatics ? star anise ? cardamom ? just alcohol and cinamon ? and then add syrupe and du liquere ?
Great video! I made the liqueur but had coffee syrup left over so I used that in desserts. Do you know how long will the coffee syrup last in the fridge? Thanks a lot for all your content
Been buying Woodford Reserve as a great tasting and versatile, yet very affordable bourbon, for a while now. I always thought to myself, i wish i could afford better:/ HOWEVER,.. i tune into this video and see KEVIN freaking KOS using Woodford Reserve and now I take back my shame lol
Beautiful video as always. I made the mistake of getting in to super light roast coffee, and now I can’t go back. Dark roast tastes absolutely revolting to me now. Do you think I can use light roast or will that throw off the recipe?
You will get more fresh and fruity notes from a light roast coffee but you can still use it in this or any other coffee cocktail. If you will try it out let me know how it turned out. I am curious how it will be.
I'm sure the taste of this liqueur is good. But the recipe is so difficult and limited that very few people can make it. This is the first time I have seen a small piece of whiskey barrel oak in a recipe. It is very funny.
@@KevinKos thx you very much) i made your version of coffee liqueur today, but i used fresh cocoa beans) and... it's amazing taste) next time it will roasted beans)
You can just make a simple infusion at a room temperature (check out my bitters episode about that) ,but you will have to wait for at last one week for a good result. Another tip is rapid infusion in a Isi siphon or if you have a industrial (bar) dish washer, drop the bag with the ingredients in the water (make sure to do this in the beginning of the shift 😃) of this machine. Water in this on is usually arround 60°C. I hope that I helped you with those tips.
Your most of the ingredients talk about sous vide...we come from a country where you will not see the sous vide machine in all the bar...so can you please make some videos without sous vide machine. Thank you🙏
When I started to see the video, I said, what a crap. My greatest excuses Sir! From the selection of materials and the process you demonstrate, it is evident that if you don`t have a Degree in Food Chemistry and a Ph. D in Taste Technology, at least you have an extensive knowledge of tastes as well as a great dynamic range of taste and smell in your palette. I bow my hat on you!
For another wonderful Coffee Liqueur, made with vodka, check out Truffles on the Rocks channel! th-cam.com/video/R0mXA-jsHwg/w-d-xo.html
Duuuude, I freaking love your channel.. first one I've watched but I'll be keeping an eye out for more! Keep it up..!!
Man, this is surreal, this TH-cam cocktail community is so awesome! I love watching your videos so this really means a lot 😊 Can't wait for the random thought of "Steve will be watching this" to make me screw up my lines at the next taping 😅
This coffee liquer was really good! I'm grateful to be behind the camera so I can try each and every drink you make.
Thanks! Can't wait for the next shooting. Something special is cooking for it 😉
how csn i also be behind the cameras
Your cinematography is top notch! This channel is bound to blowup. Nice! 🥃
Thanks alot! We hope so 🤞🤞Cheers!
I made a similar whiskey-based coffee liqueur but added raw cocoa nibs for a mocha twist. Worth a try.
Absolutely love both your presentation and your process of making coffee liqueur. Ive done it before but not the way you've done it, I will certainly try a way similar to yours for my next batch!
Nice. I am sure that you will love it. Let me know when you will try it. Cheers!
Man, I wish I had found your channel before. The production values are fantastic!
I am glad that you found it. Thanks you so much! We are dropping the new episode today. Make sure you don't miss it 😉 Cheers!
This channel is so good, I can't believe it's only got 7k subscribers.
The production qualities are absolutely top notch, so impressive.
Working hard on making the best content we can, so we really appriciate you saying that! Cheers!
Classy as always Kevin. I've not seen anything that compares. Well done, sir.
This is a beautifully made video, thank you
This channel will have atleast 100k subscribers within a year or so. The quality of these are out of this world!
Thank you so much for saying that, it means a lot! I'm glad to have you on board for this journey, now when you're one the almost-4k, and when you'll be one of the 10k (hopefully soon)!
i came her from truffles on the rocks, this is a great video, exactly what i was look for! i cant wait to watch the orange bitters video next i have been trying to learn that for a while!
Beautiful, this mastery of flavours is like a work of art
Thank you for this video! Unfortunately, I don't own a sous vide cooker. How long would the infusion take at room temperature?
Hi, thank you for your video! I noticed that some coffee liqueur recepies are made with ground coffee instead of whole coffee beans and without sous vide tech. Can you tell please, for how long should i infuse rum with coffee to take the same effect at room temerature, without sous vide tech and what is the difference between ground and whole coffe within infusion? Maybe type of coffee changes taste or time of infusion (for example in Jean-Félixes recipe from TOTR channel he use gronded coffe and infuse for only 1 day at room temp). I would be grateful if you could help me sort out these issues.
Sick video again mate!
Thank you my friend! I am glad that you enjoyed watching it.
My friends who are living in another town, sent me a couple of packs of really high-quality coffee, I was sad that I couldn't enjoy it with them. So, I decided to convert the coffee in a liqueur.
I figured that non-coffee ingredients gonna take 3/4 of a liqueur, so I added 24g of coffee per 100ml of water, made a cold brew and voila! A liqueur that tastes exactly like a cup of coffee.
My proportions were like this:
1. 250ml of white rum
2. 125 of cold brew "extract"
3. 225g of sugar.
It makes around 500ml
Nice video! Love the quality, great drink! Cheers!
Thanks alot! Cheers!
That looks really good.
Making the coffee liqueur looks quite time consuming but I am sure it's worth it!
I should add the Suvee in my Christmas list. Hahaha
When you prepare all the ingredients you are almost there. Then you just have to wait a bit and just like you said It's worth it 😉. For sure my friend! Sous Vide is one of the best gadget for making the cocktail ingredients. Thanks!
I'm so so surprised you don't have more followers. You drinks look amazing! My coffee liqueur recipeis a bit different but that's great you showcased the sous vide
Hopefully the word gets around and that changes. In the meantime we'll keep making these videos for you guys. Thanks, sous vide is an amazing tool for infusions, hope you'll like it if you try my recipe.
A great way to infuse coffee and rum!! Will for sure give this a try to make the wife happy!!
Fingers crossed that you'll succeed! Thank you!
Amazing video ! The production is a masterpiece. Is there a technique to avoid doing the sous vide ? Thanks for the content !
I need a Phantom hand to give me glasses. Haha. Fantastic video! You got my Sub.
Thank you. The phantom hand does really come in handy 😉. Tomorrow we are dropping a new episode. You are more than welcome to come back on this channel. Cheers!
Amazing!!! Can’t wait to try it
I have to say i dont have any equipment to make those drinks but im just enjoying to watch
Thank you!
I love this recipe!
Thanks, I really loved making that one too!
Simply amazing
oh been a while since I had one of these. I have a locally made barreled aged tuskan coffee liqueur that is perfect (not too sweet)!!! Cold night calls for a Revolver!!!
Since we add a wood chip in the infusion I am glad, that you have barrel aged coffee liquor. You will end up with similar Revolver. Cheers!
The Revolver's a favorite of mine. If you can't make your own coffee liqueur, Mr. Black and St. George's NOLA are both great choices. Kahlua and Tia Maria are both way too sweet for this one in my opinion.
I have a variation I occasionally make that uses 2:2:1 bulleit bourbon, coffee liqueur and campari plus aztec bitters that I call the Red Dead Revolver. I'd love to revisit that one with better/homemade ingredients sometime and see if I can improve on my recipe.
In Slovenia I can't get any of those two. I would love to try Mr. Black. Nice addition of the Campari. This bitter goes so well with coffee. You can try to make it with this coffee liqueur recipe to see if this one improve your cocktail. I will try your Red Dead Revolver for sure! Thanks.
@@KevinKos You might be able to get a similar flavor profile to NOLA coffee liqueur by adding chicory root to the recipe you included here or replacing the cocoa beans with it, depending on your tastes- the chicory flavor is definitely the most unusual aspect of it compared to other common coffee liqueurs, at least in the US.
Nice. Thanks for this tip!
Can you make a creme de menthe better than the one that Giffards makes? And your twist on Grasshopper would be nice to try.
Are you using the same coffee in the cold brew concentrate and the rum mix?
How does the sweetness compare with Kahlua or something like the less-sweet Mr. Black?
It's less sweet than Kahlua but I can't compare it to Mr. Black since I haven't tried one yet (it's hard to get it in Slovenia) I hope that will change soon though.
Awesome channel! I'm making this liquor right now for my brother's birthday. He's a big white Russian fan so he should be quite happy. (I don't think I can convince him to try your version of the white Russian tho, probably too lazy for that haha)
Happy to hear you will try it out! Make sure to wish your brother a happy birthday! And let us know how it turned out!
Nice! I am soo happy that you will try it out. I hope that you'll convience your brother to also try out 'My Russian'. Hehe I wish you a wonderful celebration and all the best to your brother for his day! Cheers.
@@KevinKos Thanks! So it turned amazing!! Now I need to make some for myself too haha. I do have some coffee syrup left tho, do you know any cocktail where I could use it? I used some to replace the sugar in an Old Fashioned which made it a nice subtle twist but I think in some other cocktail, it could be more present!
@@thibaultwyrsch6888 great idea, that you used it in a OF. Try to use it in a sour with Cynar, Fernet Branca or Amaro di Angostura as well. Maybe in Trinidad sour instead of orgeat or in some Tiki cocktails, that you would like to give an extra boost with coffee flavour. I am more than happy that you like this coffee liqueur. Cheers!
A faster way for the coldbrew part.
•Grind the coffee at the moment of preparing your cold brew.
•Do a bloom fase first with the coffee ground and hot water. Ratio of 1:3
1 coffee 3 water
•Let it steep for 30 to 45 seconds.
•Add the rest of the cold or room temperature water.
•Let it steep no more than 3 hours.
Done. ✅
The flavors are going to be way more easy to perceived and the taste is not going to be bitter.
Your welcome 🙏🏻
What if I don't have a sous Vide. How long do you recommend leaving it room temp, on a sealed cup?
I want to make videos like that one day 🤩 great job 🎉
Thank you so much Joana!
If not sous vide how long to infuse? 2 weeks or just 3-5 days at fridge
Does anyone know if I can just mix the sugars with the water and coffee grinds for the cold brew syrup?
Please do a version for your viewers who don't posses a sous vide machine which I would wager is a majority of us. Would also bet that homemade coffee liquor would make a fantastic B52 shot ! 🍻 👏 ✌
This Sous Vide Technic could be used for speeding up the process to making something like, Limoncello ? Just discovered and already loved your channel man, keep it up !!
Yes, absolutely. Thank you!
i have a sous vide machine, can i do the same infution with other types of aromatics ? star anise ? cardamom ? just alcohol and cinamon ? and then add syrupe and du liquere ?
Of course, you can do that. There are a lot of possibilities you can do with Sous vide.
Looks delicious 😋
Hey so even after I strained my liquor thru a coffee filter it still came out cloudy. Is there a reason why this is happening?
Hi, love your channel. Can I ask whats the intro and background music? thanks in advance
It's 'My Only Love' by Duffmusiq. Thank you!
i've been trying to make difrent types of liqueur, but not results, lemon, orange and lime... could you do a how to do them ?
Thank you for the idea! I will note it down.
Great video! I made the liqueur but had coffee syrup left over so I used that in desserts.
Do you know how long will the coffee syrup last in the fridge?
Thanks a lot for all your content
For about two weeks. Thank you!
What lighter are you using? 😍
how long will the liqueur keep for?
I've tried it today, since I still had some from the time we made this episode, and it was still good. Thanks for giving me a reason to drink 😄
I would say use it within a year but I believe the bottle will be empty way before that.
Been buying Woodford Reserve as a great tasting and versatile, yet very affordable bourbon, for a while now. I always thought to myself, i wish i could afford better:/ HOWEVER,.. i tune into this video and see KEVIN freaking KOS using Woodford Reserve and now I take back my shame lol
can i put half a Tonka bean to the mix before sous vide it?
Yes you can.
Beautiful video as always. I made the mistake of getting in to super light roast coffee, and now I can’t go back. Dark roast tastes absolutely revolting to me now. Do you think I can use light roast or will that throw off the recipe?
You will get more fresh and fruity notes from a light roast coffee but you can still use it in this or any other coffee cocktail. If you will try it out let me know how it turned out. I am curious how it will be.
I'm sure the taste of this liqueur is good. But the recipe is so difficult and limited that very few people can make it. This is the first time I have seen a small piece of whiskey barrel oak in a recipe. It is very funny.
What's the shelf life of the coffee liqueur? I made your coconut liqueur recently. Won't ever go back to commercially made.
Hello! Did you use roasted cocoa beans or fresh?
Roasted
@@KevinKos thx you very much) i made your version of coffee liqueur today, but i used fresh cocoa beans) and... it's amazing taste) next time it will roasted beans)
Terimakasih.... mantap 😊👍
Kembali! (Thanks, Google, for helping with the translations 😂)
Can I Use a tequila anejo instead ? Since the Coffee Patron is Discontinued.
Of course. Let us know how it turned out! Cheers!
what the alternative we dont have sous vide machine?
You can infuse ingredients with spirit in a regular way. It will take some time but the result will be good.
@@KevinKos okay..
thank you
What if I don’t have a sous vide? 😬
You can just make a simple infusion at a room temperature (check out my bitters episode about that) ,but you will have to wait for at last one week for a good result. Another tip is rapid infusion in a Isi siphon or if you have a industrial (bar) dish washer, drop the bag with the ingredients in the water (make sure to do this in the beginning of the shift 😃) of this machine. Water in this on is usually arround 60°C. I hope that I helped you with those tips.
What alcohol percentage would this recipe be?
it's 20%
Your most of the ingredients talk about sous vide...we come from a country where you will not see the sous vide machine in all the bar...so can you please make some videos without sous vide machine.
Thank you🙏
*wipes drool from chin.
🤤🤤🤤
When I started to see the video, I said, what a crap. My greatest excuses Sir! From the selection of materials and the process you demonstrate, it is evident that if you don`t have a Degree in Food Chemistry and a Ph. D in Taste Technology, at least you have an extensive knowledge of tastes as well as a great dynamic range of taste and smell in your palette. I bow my hat on you!
Apologize accepted 😄. Thank you so much for your kind words. I am glad you like the channel and welcome aboard! Cheers!
mmmmmmmm plastic.