coffee liqueur

We were actually planning on starting a coffee liqueur before the liqueur class that Eric mentioned in the previous post, but the class motivated us to do it asap. We changed the proportions of the recipe a bit compared to the class example. In particular we went with whole coffee beans rather than ground and increased the amount since the have less surface area. Hopefully straining will be easier at the end. We used 1/2 c. whole coffee beans bloomed in 1 c. hot water and then mixed with 2 c. sugar and 2 1/2 c. vodka. We will let the coffee beans soak for a month or longer if it needs it and shake it up once a day if we can. Then when a month is up, we'll filter the liqueur and optionally let it sit another month for more flavor development. We'll see about that last optional step...