CLARIFIED COFFEE SOUR 🥃🍋🥛☕️ (one extremely old technique, one brand new one!)
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- Опубликовано: 18 июн 2024
- Here is a breakdown of how to #clarify #cocktails with #milk, how to use #waste #coffee products to make any cocktail into a delicious coffee #cocktail, and a template so you can make your own #Clarified Coffee #Sour using your favourite coffee and ingredients! 🥃🍋🥛☕️
Store the clarified mix in the fridge and serve over ice straight from chilled.
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Thanks for the coffees:
trevo.coffee
blossomcoffee.co.uk
pacamaracoffeelab.com
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00:00 - What is milk clarification?
04:39 - Clarified Coffee Sour
05:12 - Template and demo
09:06 - Acid adjustment
09:48 - Spent Coffee Clarification
12:43 - Variations 
Развлечения
Just tried it! Mixed gin and pineapple juice with coconut syrup and a red bourbon Rwandan coffee with notes of raspberry. Surprisingly good
Oh amazing, that sounds DELICIOUS
Such a great content man!!
Thank you so much!
I am so pleased to have stumbled across your channel - some fantastic ideas that I look forward to trying, and solid advice too. Already have some of the coffee saccharum in progress, and this may well be next on my list to try :)
Glad to see that pro-mixologists such as yourself are familiar with the idea of weighing liquids that have a similar density to water, instead of wasting time (and washing up) measuring the volume. I may have to point some friends in the direction of this video when they next give me a strangle look as I weigh out the drinks! Speaking of which, what make/model are your kitchen scales? Really like the look of them and wouldn't mind getting some 😁
Thanks Dan, great work!
Hey there, sorry this comment slipped the net! Thanks so much for the kind words of support! Here is a link to the scales, they are Acaia Pearls - not cheap but excellent value and build to last 👌 it’s an affiliate link so I may get a small commission but I only recommend things I genuinely believe in and use!
geni.us/JhYi1F
As I didn't have lime juice and it costs too much in my area, I used 75g apple cider vinegar + 5g lemon juice instead, and the curd tasted incredible IMO
Nice!
Loving your channel Dan. Let the beautiful ice 🧊 temper before pouring so it doesn’t crack. Just a personal clear ice fetish getting anxious 😅
Absolutely right, I actually give the same advice in my Clear Ice video. I shouldn’t have been impatient 😅🧊
Awesome content!
Thank you!
This sounds great! Great compliment to your coffee oleo to reduce waste of spent grounds :)
Thanks Raza. I feel like I’m using more spent grounds than extracted coffee in cocktails at this point… and I’m so happy about it!
Thanks Raza. I feel like I’m using more spent grounds than extracted coffee in cocktails at this point… and I’m so happy about it!
Thanks Raza. I feel like I’m using more spent grounds than extracted coffee in cocktails at this point… and I’m so happy about it!
Another person who agrees that Etheopians and gin mix well! Really love a espresso gin and tonic with a light roasted Etheopian. The florals and tartness works wonderfully in my opinion with the gin
Absolutely agreed!
My new favorite channel
This means a lot, thank you!
good stuff dawg
Thank you!
Have you experimented with various grind sizes? How much does the remaining coffee to-be-extracted in the bed affect the drink? Large grind size to underextract the initial brew for example, to allow some more coffee to come through in the final drink.
Hey Dan, great video full of useful information as always. Thanks for that! Q: how well would the milk clarification work with fresh ground coffee?
Thanks so much, Alan, I hope you’re well! It works really well with fresh ground coffee too 🙂 hopefully see you at a show this year!
Really great, creative content on this channel. 👏
It would be nice if you put recipes / summaries in the show notes so that people who want to come back to this video to make the drinks won't have to skip around randomly just to get the basic recipes.
Thank you! And I hear you! I started adding recipe recaps into the videos, honestly to avoid giving everything away in the descriptions! But I will go back and timestamp all recipe recaps so they can be easily found and screen-shotted. Hopefully this helps!
“Clarify what clarification is” 🤣🤣 good one!
Har har, I’m full of awful jokes 🫣🫣
Amazing content! Wondering if you have any recipes with oat milk
Thank you. I recently dropped a Pumpkin Spiked Latte recipe which is great with oat milk, and I'm working on more... watch this space!
Hi Dan! Great video! For your syrup, what are the blackish seeds (?) that you put in after the coconut? 🙂
Thank you! This is cascara which is essentially dried coffee fruit. It can be brewed similar to tea and has a sweet flavour similar to raisins and dates, and often even more complex flavours too. I'll be using it a lot more in the future!
I think if you let the ice sit out of the fridge for a couple of minutes it's going to temper itself and not crack when you pour the liquid over it, hence a neater look
Completely agree, I have since applied this to my workflow. Thanks for the comment :)
could this work with an aeropress?? could maybe even squeeze out the milk punch quicker....
Dan GOOD Video
For the next video: please don't pour a room temperature Cocktail on extreme cold clear ice cube.
You can hear how the temperature difference of around 35°C breaks the beautiful clear ice... you don't want to have cracks in your ice cube. You can "warm up" the ice till it's clear, the you can pour 20°C warm Cocktail over the clear ice (more dilution).
You also can use a very cold ice block and take your Cocktail from the fridge or not too cold freezer (the Cocktail can freeze in the freezer).
Less dilution and clear ice without any cracks.
(Dilution is an important factor for each Cocktail)
I wish you all the best and hope to see you soon in Germany
Thank you! This is a great tip, I actually reference it in the video below - I should have followed this advice but I think my patience had run out after waiting for the cocktail to clarify 😂
m.ruclips.net/video/EJdEG-EElTk/видео.html
From my experience plant based milks like soy milk can curdle, have you ever tried using one of those? Does it give a similar effect? My SO is lactose intolerant but I'd love to make this recipe.
Watch this space in the next week or two!
nice travel spoon
Isn’t it the greatest?! Courtesy of Monkey Shoulder 🙊 🥃
So, how long is the storage period?
Just wondering, will it have some milk taste in the final result? And how long is the shelf life of the final cocktail?
I find the milk brings texture more than flavour. In terms of the shelf life, it should last a very long time in the fridge - longer than it would usually take to drink, I expect!
Hey Dan! I know your channel is all about coffee, but can I use tea to make this cocktail instead of coffee
too? And if yes, is it possible to use semi fermented of not ferment tea leaves or only the fermented ones?
Absolutely! Tea is very commonly used in Milk Punches (more so than coffee) and works really well. You could I did it into the spirit (cachaca and tea would be delicious 😉), add strong brewed tea as an ingredient or infuse the whole mix before straining. I hope your experiments go well!
@@DANFELLOWScoffeecocktails OH MY GOD! thank you so much. I will let know if it works!
I am going to do this with shochu toinght.
Oh nice! I hope it went well!
wondering if this method keeps the caffeine in the drink or will that get lost in clarification process? cheers!
Great question! I haven’t measured it so don’t have a data-driven answer, but since the coffee has been extracted prior to the clarification process and then we are passing a cold liquid through the spent bed to bring subtle coffee flavour, I would expect the caffeine content to be fairly low, definitely when compared to drinks with, for example, an full double espresso (like and Espresso Martini) or a first filter extraction of a coffee (like an Irish Coffee).
I hope this helps!
13:00 you use 100gr winter spice monin, is that correct?
Correct!
Do you have any idea what amount of lactose is in this type of drink? I've made cocktails with the clarified milk punch technique before and served them to my lactose-intolerant wife with no problem, but some people might not deal as well with it.
Honestly, I don’t. BUT… stay tuned for an alternative to dairy clarification which should be the answer to those with lactose intolerance’s questions!
What is the yield from following this recipe? Around how many oz will I get total?
Also say I were to combine juices so if I did 100g of lime juice and 50g of pineapple juice, how much citric acid would I need to add at that point?
This yields just over 500ml, around 17oz. Hope you enjoy it!
How long is the shelf life of a clarified milk?
A lot longer than it takes to drink, in my experience! You can easily scale up or down the recipe to make as much or as little as you need too. I have had it in the fridge for a few weeks and it still tastes great, it just loses a bit of clarity over time.
I should’ve also mentioned this in the video - store the batch in the fridge and serve straight from chilled over ice 👌👌
How to non alcoholic pls 🙏🏻
Check out the variation at 12:36, or you can sub in a non-alcoholic spirit alternative into this template where it would otherwise be a spirit and get great results.
What’s the specs for a single cocktail?
You could divide everything by 5 for a single serve, but it is just as much work and the clarified end result keeps for an extremely long time, so it is definitely more efficient to do a full batch 😊 hope you enjoy it either way!
Can you text specs again please so I have recipe in writing thank you
These videos are entertaining and always have a new nugget of knowledge I hadn’t known prior, but GODDAMN, the swallowing and lip smack noises make me WRETCH.
Put your vermouth in the fridge.
Don’t worry, anything for consumption lives in the fridge, but also doesn’t last very long!