Coffee Bitters
Bitters & Amari
Ingredients
- High-Proof Bourbon375 ml
- Whole Coffee Beans40 grams
- Cacao Nibs15 grams
- Dried Orange Peel5 grams
- Gentian Root5 grams
- Vanilla Bean1 each
Method
- 1.Coarsely grind coffee beans.
- 2.Toast cacao nibs in a dry pan for 1 minute.
- 3.Combine all ingredients in a jar with bourbon.
- 4.Steep for 7-10 days, tasting every few days.
- 5.Fine strain through cheesecloth, then coffee filter.
- 6.Bottle in dasher bottles.
Notes
- Shelf stable indefinitely.
- Shorter steep for coffee bitters — coffee over-extracts past 10 days.
- Excellent in Espresso Old Fashioneds, Manhattans, and rum drinks.
Batch scaling
Common batch sizes for the Coffee Bitters. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| High-Proof Bourbon | 375 ml | 750 ml | 1500 ml | 3000 ml | 6000 ml |
| Whole Coffee Beans | 40 grams | 80 grams | 160 grams | 320 grams | 640 grams |
| Cacao Nibs | 15 grams | 30 grams | 60 grams | 120 grams | 240 grams |
| Dried Orange Peel | 5 grams | 10 grams | 20 grams | 40 grams | 80 grams |
| Gentian Root | 5 grams | 10 grams | 20 grams | 40 grams | 80 grams |
| Vanilla Bean | 1 each | 2 each | 4 each | 8 each | 16 each |
Scale to any batch size — instantly
Open the calculator to scale the Coffee Bitters by servings, bottle fill, or container volume. Unit conversion built in.
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