Coffee-Infused Rum
Infusions
Ingredients
- Dark Rum750 ml
- Coffee Beans (whole50 grams
Method
- 1.Add whole coffee beans to rum in a sealed jar.
- 2.Infuse at room temperature for 24 hours only.
- 3.Strain out beans. Coffee extracts quickly and turns bitter if over-infused.
- 4.Bottle and store at room temp.
Notes
- For espresso martinis, coffee Old Fashioneds, or stirred with vermouth.
- Use whole beans — ground beans over-extract and add sediment.
- Medium or dark roast works best; light roast is too subtle.
Batch scaling
Common batch sizes for the Coffee-Infused Rum. Want a different number? Open the calculator.
| Ingredient | ×1 | ×2 | ×4 | ×8 | ×16 |
|---|---|---|---|---|---|
| Dark Rum | 750 ml | 1500 ml | 3000 ml | 6000 ml | 12000 ml |
| Coffee Beans (whole | 50 grams | 100 grams | 200 grams | 400 grams | 800 grams |
Scale to any batch size — instantly
Open the calculator to scale the Coffee-Infused Rum by servings, bottle fill, or container volume. Unit conversion built in.
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