December 13, 2012

Coffee Infused Bourbon

Filed under: awesome,food,interfaces,want — mhoye @ 11:27 am

I’ve had this in the queue for a while, not sure why it didn’t get put up. Well, here it is.

Get a bottle of a good bourbon. I’m partial to Woodford Reserve, myself, but there’s clearly room for disagreement here. But if I said “good bourbon” and you thought “Wild Turkey” or “Jim Beam”, then good Lord, son. No. Turn off your computer, pack your bags and move out of the fraternity immediately. It’s time. Leave your sweatpants, jerseys and sportball caps behind; they are the things of children, and you know in your heart that you are no longer that child. Today is a new day; go forth, young man, and bro no more.

Once you’ve worked that whole life-change process through and secured the bourbon, get some really good whole-bean coffee.

As above, there’s room for disagreement. And likewise if you thought “Starbucks” then you’re due for a second spiritual-growth vision-quest where you come back knowing the difference between the bouquet of a fine wine and whatever’s left of a burning sneaker after you’ve put it out by pissing on it. You’ll have to work out the specifics there yourself but you get the idea. Just get it done.

Personally, I’m partial to a lightly-roasted north-African coffee; they tend to have a complex, floral flavor to them that I think offsets the rich, buttery taste of Woodford Reserve very nicely. If you’re partial to a bourbon with a brighter or sweeter taste, a Bulleit for example, they’ll pair well with something more robust that’s been roasted mid to dark. Experiment, is my advice; there’s lots here to love, and much science to be done to refine it.

The process is:

  • Measure out a little over half of a cup of coffee beans and a full cup of bourbon.
  • Pour the coffee beans directly back into the bottle, topping the bottle back off from the cup of bourbon.
  • Close the bottle back up and put it in a cool, dark cupboard.
  • Drink the leftover bourbon.

You’ll need to wait at least four or five days for that to properly infuse, maybe as much as a week, and don’t rush it; you’ll only be cheating your newly-grown-up-with-a-refined-palate-that-deserves-better self – but take it from me, you’ll be happy you did.


  1. This will have to be tried. Woodford is almost exclusively the only bourbon I drink.

    Comment by Mitchell Swan — December 13, 2012 @ 1:39 pm

  2. Do you take the beans out after it has infused? Any advantage to letting it infuse even longer than a week?

    Comment by Kenneth Cavness — December 13, 2012 @ 5:58 pm

  3. I was wondering the same thing, are the beans left in the bottle, or do you remove them?

    Comment by Mitchell Swan — December 13, 2012 @ 7:58 pm

  4. It’s a good idea to take out the beans when the infusion is to your taste, yes.

    Comment by mhoye — December 13, 2012 @ 8:36 pm

  5. Ever tried brewing coffee with the beans, post infusion?

    Comment by Ben Ryan — December 14, 2012 @ 9:46 am

  6. It doesn’t work. You need coffee beans to be pretty dry to grind them properly, so you don’t get a bunch of mush out of it, and this precludes that. I haven’t tried letting them air-dry again, though.

    Comment by mhoye — December 14, 2012 @ 10:32 pm

  7. Use a food deyhdrator on the beans.

    Comment by Dan — December 22, 2012 @ 3:09 pm

  8. You could instead make coffee concentrate using Bourbon instead of water. I haven’t tried it, but it should theoretically work. (FWIW, I soak my Toddy filters in Bourbon between batches of coffee.)

    Comment by Alinear — March 12, 2013 @ 4:06 am

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