jdevers wrote:coffee beans of my own roasting
I have been a tad (quart?) low on coffee all day so this sounds particularly appealing. I would love to see the roasting directions/recipe, and source/link for raw beans.
In the mean time, I plan to start the soak with my favorite store-bought beans, and in 2 weeks will comment on how my neophyte interpretation of this recipe turned out.
Shall I assume this is served with some of the soaked beans on the side?
Right now I'm working my way through Brazil Bob O Link Pulped Natural, Colombian Narino El Tambo, and Natural Bourbon Lot BN20 from Bodhi Leaf Trading Company. http://www.bodhileafcoffee.com/
The best things about roasting your own beans is you know exactly how fresh they are and you can experiment with SO many types of coffee and blending your own batches. Often just tweaking the roast of the exact same beans by just a few seconds can really alter the flavor. With just a single origin roast of the listed Brazil, I can get a real lite fruity flavor (nothing like some African beans...but much more palatable as a single origin espresso) by racing through and ending just before second crack or a deep chocolate flavor that is like delicious hot chocolate by taking my time and getting more than a couple pops into second crack. You should really read up on coffee roasting, it is a very cheap hobby if you are industrious and the product is SO worth it after a couple days rest.
I roast in a re-purposed bread machine with heat gun pointed at it with a cooling cycle of a 2 gallon bucket with aluminum screen at the top for the beans and a shop vac at the bottom. Takes about 20 minutes start to finish depending on your roast cycle.
The first time I tried this recipe was with a liter of tequila to make a "kahlua with tequila" type soak, worked out really good...but the whiskey works better with the Irish cream (of course...). I also put in a half of a vanilla bean, but I don't think it is worth it...completely overwhelmed by the other flavors. You could easily get the same effect with a drop of vanilla extract to see if you prefer it that way. If you use an Irish cream which isn't too sweet, you might have to add a bit of sugar depending on your tastes. I use http://www.cupcakeproject.com/2009/12/homemade-baileys-irish-cream-youll.html
which is PLENTY sweet for me without any additional sugar.