Alcohol instead of water
The strong aroma of coffee is so compatible with the flavor of the liqueur that one of the methods of making coffee liqueurs actually resembles the traditional way of making coffee. Only in this case alcohol is used instead of water. But the method itself is called percolation in a foreign name. It is an extraction technique in which the extractant is allowed to flow slowly through a bed of stationary extractable material. In this case, it means slowly dripping the alcohol onto the base material (coffee), which leaches the aromatics from it to then be used to make the drink.
A traditional coffee maker or Italian pot can also be called a percolator. Water is heated in it, then it rises to the top and drips onto the ground coffee poured into the sieve. Depending on the brand of machine, the liquid circulates until the coffee reaches the required strength. It is often ready after a single rinsing of the coffee powder.
Coffee liqueurs are characterized by an exquisite selection of varieties. These liqueurs are most often based on Arabica coffee beans, which are grown in the foothills of Mexico. Some liqueurs are made from Jamaican Blue Mountain coffee, while others are made from traditionally brewed espresso coffee.
Coffee liqueurs taste good with coffee, added to coffee and also instead of coffee. Less often, coffee liqueurs are used to mix cocktails. The most famous of the cocktails, in the preparation of which coffee liqueur is used, are Black Russian and White Russian.
With sweet cream
Although coffee and cocoa liqueurs are usually included in the same category, the relationship between coffee and cocoa beans is valid only in terms of expressive aroma and not in the type of liqueur.
Depending on the specifics of the production process and the ingredients used, cocoa liqueurs can be made either on the basis of sweet cream or on the basis of spices. These liqueurs can be brown, but quite clear cocoa liqueurs are also often produced.
Clears are distilled, have a high sugar content and are suitable for mixing cocktails. Therefore, they can usually be found in the assortment of every bar.
The most famous names
Mexican liqueur Kahlua is considered the world’s most famous coffee liqueur. It has 20% alcohol by volume and has been produced since 1936. Today, it is exported to more than 120 countries around the world. It is based on roasted coarse Arabica coffee beans from the foothills of Mexico. Ground beans together with water are heated almost to boiling point. Then the finished coffee is cooled, rum, vanilla and caramel are added to it. Kahlua tastes good neat with ice, milk, as well as with cold or hot coffee drinks.
Another famous coffee liqueur is produced in Ireland. It is Sheridan’s. The peculiar bottle alone attracts attention. It has two parts. One part takes up a third of the bottle volume and is filled with a medium strength (15.5% vol.) pale Irish sweet cream liqueur with a vanilla flavor. The second compartment, which occupies two-thirds of the bottle’s volume, contains a dark coffee liqueur with a chocolate aroma. It is strong – 37.6% alcohol by volume. If you are able to pour both drinks from both bottles into a glass at the same time, you will get an interesting multi-layered drink. Coffee liqueur will settle at the bottom, which will be covered by vanilla cream on top. Liqueur Sheridan’s enjoy chilled with ice.
Among cocoa liqueurs, one of the most recognizable is Dutch Wenneker Creme de Cacao Brown. This chocolate liqueur with an intense flavor is made from an extract obtained from coffee beans. The alcohol content of the liqueur is 27 percent by volume. Bittersweet taste, pure dark chocolate aroma with a light vanilla note. This drink tastes good with coffee and in cocktails. It’s also excellent poured over ice cream. It can be enjoyed neat and with ice.
Source: www.diena.lv
