Tuesday, March 30, 2010
Now that Spro Hamdpen is up and running, it's time to at least start to look like we're doing something in the space. And what better way to start than by making our own housemade coffee liquor?
Simply take coffee (in this case the Michicha Sidama Ethiopia from Counter Culture Coffee), grind it and soak it in a bottle of Bacardi White Rum. It's an old recipe taught to me by a Japanese coffee master. Two weeks. Nothing more. Last time, I let it sit for two months thinking that it would improve the character. I was wrong. It was bitter and overextracted.
Normally, I would use our espresso blend but this time I thought we would explore the subtle nuances of the fruity michicha.
I'll report back in a couple of weeks.