COFFEE SACCHARUM ♻️ (the most versatile, delicious, cheap and easy way to add coffee to cocktails!)
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- Опубликовано: 13 янв 2022
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▶️ ABOUT THE VIDEO
If you are using this technique for Espresso Martinis, make sure you use equal parts pucks, sugar and filter coffee for best results!
For me, this is the most versatile, delicious and easy way to add coffee to cocktails, not to mention being very cheap and using otherwise wasted ingredients! ♻️
COFFEE SACCHARUM RECIPE
- 200g Fresh espresso pucks (you can ask your local coffee shop for these if you don't brew espresso at home. Make the same day)
- 200g Golden caster sugar (or your choice of sugar)
- 400g Strong filter coffee or leftover batch brew
- 200g Your spirit of choice
Method: Combine the espresso pucks and sugar until they make a thick, glossy paste. Add coffee and spirit, mix and paper strain. This can be bottled and stored in the fridge to be added to loads of different coffee cocktails.
🫗 BUY INGREDIENTS HERE
- Colwith Farm vodka: amzn.to/3U1FKNK
- Diplomatico Planas rum: amzn.to/3WbMYRl
- Light muscovado sugar: amzn.to/3DFmctg
- Golden caster sugar: amzn.to/3gRPADV
- Glass: Riedel O rocks amzn.to/3zuLubg
☕️ COFFEE TOOLS I USE
- Slayer Single Group espresso machine: www.slayerespresso.com @slayerespresso (Contact me on Instagram for Slayer enquiries)
- Large scales: amzn.to/3Nh037S
- Small scales: amzn.to/3SLVpzO
- Hario V60: amzn.to/3Ft2zGe
- Aeropress: amzn.to/3NiXsKH
- Fellow Prismo metal filter for Aeropress: amzn.to/3zmhnCv
- Wacaco Picopresso: amzn.to/3zOjr6T
- Clever Dripper: amzn.to/3DI3D7K
🍹BAR TOOLS I USE
- Koriko tins: amzn.to/3WeYjjo
- 25ml / 50ml jigger (banded at 5ml and 10ml increments): amzn.to/3zoD9Wg
- Hawthorne strainer: amzn.to/3NeyiwM
- Deep mesh strainer (so good!): amzn.to/3sHlbLa
- Mixing glass: amzn.to/3Nf0orM
- Sage Bluicer: amzn.to/3Ng3E62
- Awesome sieve / funnel combo: amzn.to/3WbMryG
- Label maker: amzn.to/3NgqJFE
- Cool box for making clear ice: amzn.to/3DmlzDs
- Dehydrator: amzn.to/3zrJz70
Check out my friends at Discarded Spirits who use this technique to make their Spent Coffee Liqueur which can be used in recipes with their awesome products www.discardedspirits.com
I cannot wait to try this. Thank you
Amazing recipe 👌
Great alternative to commercial coffee liquor in cocktails 🍸
Thank you 🙏
I made this. I don’t use espresso pucks. I cold brew coffee so used the left over grounds from that and dark rum. Worked beautifully. You can drink the liquor on its own as a coffee liquor. It’s rich and sweet. Thanks for the recipe!
That sounds awesome, I might give it a go! So glad you enjoyed it.
I just tried this, but used 150F sous vide to fast cold brew and then 130F with the grinds for the oleo saccarum. Took care of a couple other infusions at the same time, takes the wait time down a lot!
I'm so glad RUclips recommended your channel, I'll be spending the whole day here ! Thanks for this great recipe.
Thank you, that means a lot!
That's amazing with the concept of no waste at the bar. I love coffee and cocktail, this is for me, thank you Dan.
Thank you!
I am definitely making this in the not-too-distant future, I can already think of a few cocktails which would work well with it! Thanks for sharing!
There will be more that feature it here too, it’s such a versatile ingredient. Let me know how you get on!
Excited to try this! I would think most of the best oils would have been expelled during espresso making, and you could probably save yourself a lot of straining hassle by just using very coarse, un-brewed grinds (the holes in pour over filters will get clogged by fine espresso + those filters remove even more good oil content). Maybe a metal-filtered French press would be a better bet, only if using coarse grinds.
I’m gonna try it all the ways now though! Thanks for the inspiration! Just wanted to offer some thoughts as a barista! 😉
I use a metal filter with the Aeropress when making coffee because it allows the oils to pass through where the paper filters trap the oils and prevent them from getting into the coffee. The metal filters give a richer mouth feel where the paper filters allow more of the acidity of the coffee to come through. I would think that using a metal filter here would also help to preserve the oils and prevent them from being filtered out.
I like it, I’ll give that a go!
this channel is what I needed after David Jameson stopped sharing his kitchen :D Thank you Dan, good job.
Thank you, I hope the channel is useful! Looking forward to sharing lots more.
This is revolutionary. It changes everything that I thought was possible with oleo saccharum. Could you by chance do this with cinnamon?🤔
You could infuse it with cinnamon, for sure. As for a cinnamon saccharum, I don’t think there would be enough moisture. The coffee pucks retain a good amount of moisture from the brewing process which allows us to extract a good amount of flavour from them. I have a banging roasted pineapple and cinnamon syrup lined up for the future which you may like, watch this space!
Hey Dan, really delighted to see you are doing a youtube channel and showing your knowledge of combining coffee and spirits! Really cool video! Definitely going to give it a go myself!
Just curious what coffee you used / would recommend for the batch brew and the used espresso pucks?
Awesome to hear, thank you!
You can pair up the coffee, spirit and sugar choices to find a particular flavour profile. I would recommend lighter sugars (caster, golden caster) and spirits (vodka, gin, anything un-aged or lightly aged) for brighter, more vibrant or delicate coffees, and a richer sugar (muscovado, brown) and aged spirits (golden / dark rum, whisk(e)y) for more intense, high body coffees.
Let me know how you get on!
@@DANFELLOWScoffeecocktails I will of course! Looking forward to seeing what else is to come 🍻
Thanks for sharing this… love the Channel ! Is this similar to how Mr Black Coffee liquoire is made?
Is it possible to swap the batch brew just for alcohol? in your new recipe you suggest that.
REALLY!! COFFEEEEE IM IN!!
🎉🎉
Can i use freshly ground coffee instead of espresso pucks ?
Nice video! It's great to have someone who knows about coffee talking about it for cocktails.
I tried replicating this with dried espresso pucks and fresh ground coffee and had no success. Do the espresso pucks need to be wet? Should I be adding moisture back in if they are dry? I've tried using regular white sugar and demerara sugar, and coffee from a local roaster.
Thank you! I actually should have mentioned this; pucks from the same day work best so there is some retained moisture to extract. Lots of different sugars work, I blended muscovado and golden caster sugar in my most recent video and it was 👌
@@DANFELLOWScoffeecocktails i did the same thing. Actually tried to dry out my pucks before using. Been resting for a week now .😂
Just made and used in espresso martini - outstanding - made with Plantation pineapple rum… works so well. Thanks 🙏
That sounds delicious, watch this space for a recipe I think you might like in a few weeks 😄
Nice work! It seems pretty convenient that the ratio of spent espresso pucks to filter coffee is 1:2, have you tried brewed espresso instead? Assuming you
have but would love to know the answer!
Thank you! I haven't added the espresso directly as I tend to drink that! Filter coffee works really well as it doesn't have crema and keeps the final drink less cloudy, but you could add espresso for sure. I would personally bring it down with water to avoid it being hyper-caffeinated, but feel free to experiment (responsibly)!
I'm not someone who drinks any sort of alcohol but this... This is dangerous good hahaha. I will try this
Thank you! It works without the alcohol too, it just doesn't keep as long.
Have you tried using just fresh roughly ground coffee grounds instead of the coffee pucks? I have a feeling it would give an even slightly cleaner and more interesting flavor profile than the leftover pucks. Similarly to Cory using metal filtering is probably better to get more oils extracted or even using an espresso and diluting afterwards to the desired concentration.
Very nice video, and I will certainly be making this over the week!
You could definitely use fresh grounds for an infused syrup, but I find you need the moisture in the puck to get the ‘slurry’ stage to really work. I hope it went well!
@@DANFELLOWScoffeecocktails mokapot puck works very well for me.
What an amazing recipe! Love your channel. Just a question though do you refrigerate your vermouths and fortified wines. I just saw them sitting on the counter in the back and wanted to make sure they were being properly stored.
Thank you! Don’t worry, these are for display (and occasionally cooking) only!
@@DANFELLOWScoffeecocktails Good to hear. I am definitely going to make the coffee jungle bird tonight. Just started a batch of coffee saccharum
@@ianRichter21 Awesome to hear, that’s cool as it was the first recipe I ever made for the channel! If you make an Espresso Martini, make sure you check the description in the video as it needs a slightly sweeter Saccharum. Hope it goes well!
This looks awesome! For those of us without espresso machines, do you think it would work as well with used grounds from pour-over brews?
Sure thing, you just may need to leave it a little longer / agitate more to extract plenty of flavour out of the grounds.
@@DANFELLOWScoffeecocktails Thanks Dan!
I just finally came around to making this delicious coffee saccharum. Would you mind suggesting a few cocktails this could be incorporated in?
Sure thing, here you go: ruclips.net/p/PLqWYYb1nJVwKWl-bHIpa08ySNdGHN-ij7&si=Q9r5VbYzl3ppzMwO
@@DANFELLOWScoffeecocktails thank you very much Dan
I love this recipe, and very much appreciate your channel/content
if I may ask 2 questions related to shelf -life
(keep in mind this has replaced my simple syrup in my espressotinis
1. I noticed you added 200 grams of alcohol per 400 grams of batch brew coffee , my question is How little vodka, ( or high proof alcohol)can I add to the sacharum so that it keeps it’s month shelf life in the fridge , while also toning down the sharp bite of the alcohol ? I’ve made it once without the alcohol and noticed that while it doesn’t add a flavor, it does add a sharp bite
2: if I add a Demerara sugar syrup to the final product to get it to be more sweet , or even to cut down on the bite of alcohol , would that negatively impact , the shelf life or anything ?
Thank you so much! I can't be too specific in terms of shelf life as there are lots of variables and the recipe is more driven by taste than longevity, but I would personally consider reducing the amount of spirit in your Espresso Martinis if you find the end result has too much bite. I hope this helps!
What the actual puck? This is very cool!!
You can always rely on Alan to bring the puns!
How much abv roughly would that be?
Would this also work with pucks from a moka pot? Or will that coffee not be fine enough?
Awesome recipe btw, really love the idea of re-using the coffee pucks.
Thank you. I expect it will work well, as long as you make it the same day as brewing when the moisture content is still high.
@@DANFELLOWScoffeecocktails great, will try it out. Thanks!
Hi Dan, I discovered your channel and passion few weeks ago and that's absolutely brilliant. I'm considering making coffee saccharum but my only coffee production here is via Nespresso machine. Do you think it's worth the try with this kind of coffee "pucks"? Can I replace the filter coffee by a long coffee made with the Nespresso...? Thanks for sharing your passion!
Thanks for the kind words, Thomas! You could use the spent grounds from inside the capsule in place of espresso pucks, then a long extraction / a regular extraction with some water added in place of filter. I haven’t tried it personally so don’t have exact specs, but let me know how it goes - it should work really well. Make sure you use a high quality capsule for best results 👌
@@DANFELLOWScoffeecocktails I just loved the concept. It went really well though the filtering part was a bit complicated as my paper filters proved themselves not as resistant as I expected 😅. I had to go through multiple filter sessions as coffee grounds jumped back into the liquid every time a filter failed. Anyway, the taste is very good and I already get how different the profile can change with the type and ratio of sugar(s) you use, obviously with the coffee leftovers too. I have something quite neutral, coffee centered, more like a Mr Black compared to Kahlua as I used vodka. Eventually very satisfying and the zero waste concept is enjoyable. Thanks!
Hey Dan, what’s your recipe for an old fashioned coffee sacchrum cocktail? What would be your bourbon to sacchrum ratio?
I will cover this in the future, for sure, but around a 6:1 ratio of whisky to saccharum is a great start. I like it here, but you may prefer a little more saccharum if you want more sweetness or coffee intensity, or a little less for the opposite. Experimentation is key!
Do you think using dried coffee grounds from pore over coffee would work
Yes indeed! It is a little less intense in coffee flavour but works well.
Can I use any coffee leftover, from brewed coffee for example, or espresso grind ia the key?
It works with coarser grinds too, but you get much more intensity from finer ground pucks.
Great recipe for the coffee leftovers. I'm wondering, which brand is this glass bottle and if you have any links to get them? Thanks a lot!
Thank you! It’s a Hibiki bottle, I love the whisky and the bottle. Win-win! 🥃
@@DANFELLOWScoffeecocktails Of course. It seems familiar from somewhere. Thanks for the answer! Keep up the good work!
Hello, great video. Question: How does that differ from a coffee liqueur like Mr Black? Thanks.
Thank you! As it is made with spent grounds rather than cold brew, I would say it is more intense and bittersweet. Both are delicious, just different profiles.
200g spent grounds are about 4-5 double shot (20g dose) pucks.
If you need a few days to collect that amount, Start out with the sugar and add the pucks as you go. The sugar will keep it from molding instantly.
Also I'm a bit confused. In your recent espresso martini video you mentioned this would be close to a 1:1 syrup. Looking at the measurements this seems to be closer to a 1:3 (m/m) syrup or 25 brix, probably even lower since there is some moisture left in the grounds. With an estimated density of p=1.1, the 20ml you used, amount to 5-6g of sugar instead of the desired 10g.
You’re right! I put in the description the correct ratios for more of a syrup (equal part pucks, sugar and filter). I plan to update the Coffee Saccharum in the next week or so and will re-link once it’s done!
@@DANFELLOWScoffeecocktails Thanks for the reply. I'm glad I wasn't just imagining things. I was very intrigued by this technique as I am currently running an extraction. I will be tweaking the recipe a bit, increasing the sugar and alcohol content enough for it to be shelf stable at room temperature. My goal is to have stand in replacement for commercially available coffee liqueur as a mixer. If I am happy with the result I will definitely let you know and in case you're interested I'd probably be more than happy to share my impressions about the procedure. Thank you for your work and the inspiration you provide.
@@PhaTs00p I’ll be very interested to see how you get on, please keep us posted!
I just tried it. For me it's a little too sweet, because it's for Espresso Martini and no need to add sugar ? I want also try with white Rhum, cognac and vodka.
This feels a bit like a never-ending story - you end up with coffee grounds from the filter coffee? I think I'd personally sooner make 2 espresso's and a filter brew and use my pucks (as always) as cat repellent/fertilizer :-)
What if you just use ground coffee without using it first? Wouldn't that taste better? By the way I love this channel!
Thank you!
This particular technique doesn't actually work so well with freshly ground coffee as you need the moisture content in the pucks to extract into the sugar and make the slurry. I should have specified this when I first made the video, but that was a while ago now! I actually like the balance of bitterness from the pucks and sweetness from the sugar, which then you can add to freshly brewed coffee (which you can get away with being bright, as a result), but by all means experiment with it!
@@DANFELLOWScoffeecocktails No worries man. Thanks for the reply! Will definitely try this. I got tons of pucks..
@@DANFELLOWScoffeecocktails is it possible to use the leftover from nespresso pods or does it have to be pucks?
Thank you for the amazing content
@@sooudaltayyar7105I used the pods and it turned out great. I suggest freezing the pods while you stock up. Just makes sure they stay fresh.
Saccharum lactis?powder sugar..?
I am making this at this moment, the syrup is dripping trough my chemex filter. However, I already noticed a very low consistency, and adding the rum later on, makes it even less syrupy. However, I do like liqueurs to be a bit syrupy. What would be your suggestion for achieving that?
I would recommend reducing the amount of filter coffee to keep it more syrupy. You could even omit it completely to get even more sweetness and syrupy texture. Hope it goes well!
You mention adding the rum to improve shelf-life. What do you expect that shelf-life would be?
When you include the alcohol, I have personally had this in the fridge without issue or noticeable degradation of flavour for a few weeks.
How much would it affect if I collect the pucks over a few days instead of making them all the same day? Would it be fine to store them refrigerated in a well-sealed container?
Hey Diego. I don't think you would get as much of the slurry, but once you add the liquid ingredients, the end result should still be good and pretty similar, perhaps just less intense on the coffee flavour.
@@DANFELLOWScoffeecocktails thanks! I'll give it a try as soon as I get a chance then!
Would you recommend adding more alcohol for a longer shel life?
Probably so, it also moves it into coffee liqueur territory where I think it is very strong 👌
Alcohol content below ~40% wouldn't help that much, but a higher sugar ratio might work
Excellent video, going to be experimenting with this.
How do you account for the added water in the puck after brewing the espresso? Do you weigh the grounds before or after?
If after what sort of a difference is the weight after brewing.
Thank you! I weigh the pucks after brewing and aim to make the saccharum the same day as brewing to get as much moisture extracted into the sugar as possible.
what is the shelf life of this? do you store it in the fridge?
When you include the alcohol, I have personally had this in the fridge without issue or noticeable degradation of flavour for a few weeks.
Just hypothetically, could this work using instant coffee?
I haven’t tried it but since it is so well-dried, I would suspect the instant coffee and sugar just to mix but not create the slurry.
Is there any ingredient other than spirit ( mostly non alcoholic ) i can use or just simply not to use the spirit at all?? I'd like to try to make coffee saccharum
It works really well without the spirit too, it will just give it a much shorter shelf life. It is best stored in the fridge.
@@DANFELLOWScoffeecocktails many thanks for the info
Can I keep the pucks in the freezer until I have enough? I don't drink a lot of espresso and by the time I have enough they'll develop mold...
I would recommend making a smaller batch with what you do have, to be honest, or you can also use filter grinds. They are best used same day to make sure there is plenty of moisture in them to be extracted by the sugar.
@@DANFELLOWScoffeecocktails awesome, thanks
This looks great but as a rum guy I struggle to see why you would put Mount Gay Eclipse in anything other than your bin. Their black label is ok but for the same money there are much better rums out there. I'm looking forward to trying this with Worthy Park 109! ... Well, this is the most pretentious thing I've probably written in a while but I did love the recipe!
😂 Honestly I didn't want to use Diplomatico as it is drowned out by the coffee flavour anyway, so went with the best I could find in my local supermarket!
Great video, and Nice recipe :)
Thank you for learning your recipe.
I hope to let you know this clarified to my subscribers and Koreans.
Can I copy your recipe and take a video?
If you don't want it, I won't copy it. But it's a wonderful SACCHARUM recipe.
Thanks so much! Please do feel free to share this recipe, that would be awesome. Please credit the specs to my channel and send people here for the original video and if they have any questions!
I tried this with some brewed espresso grains and it didn't work. Help!
Oh! Had the espresso puck fully dried out? I recommend making this the same day the espresso is brewed for best results. I should’ve mentioned this in the video, in hindsight!
@@DANFELLOWScoffeecocktails the espresso grains were wet unfortunately. I did also had some dry, course (unbrewed) coffee grains which I just sort of mixed some sugar with, I am curious as I did not tend to see oleo. Would you suppose there is a reason it seems to only work with the espresso pucks?. My apologies and thank you so much.
@@MrFennmeista It will be that the moisture content of the espresso pucks allows the sugar to do it’s thing and create that delicious looking slurry. It also works with leftovers from filter coffee but I’ve had best results with espresso pucks.
Dont get it why one should use already used and extracted coffee...
Replacement for alcohol please? 😅
You can just omit the alcohol, it will just be sweeter and have a shorter shelf life.
You can just omit the alcohol, it will just be sweeter and have a shorter shelf life.
don't you lose flavour by filtering the rum? couldn't you just add the rum after filtering?
That would also work really well 👌
That filter is going to be so clogged. Probably better to use a cheese cloth.
It definitely works a little quicker, it just allows some fines into the final bottle. Still delicious and, to be honest, unlikely to be noticeable in the end result once mixed so it can work well, if you are ok with some fines in there.
Pls put that vermouth in the fridge
Don’t worry, anything for mixing / drinking lives in the fridge!
I BEG you don't stir with a fork on a bowl again. My ears 😭
My WDT was too small (said no one ever) 😂
I’ll remove the ‘Coffee Saccharum ASMR’ video from the content plan 😉
@@DANFELLOWScoffeecocktails can't imagine anything worse. Really interesting video though, I can already tell I'm gonna rinse my way through all your channel
@@craiggibbs9888 I’ve just watched this back, it isn’t a great sound! 😂😂 I promise I don’t do it in any of my other videos, and I especially apologise if you listened to that through headphones!