Using a coffee machine to percolate flavours into spirits.

[starko21]

Hi all,

I had a look around and there are references to percolating spirits online but I got bored of looking for actual examples.
So I was wondering if anyone has used a coffee machine of any sort, has any advice or even recipes they would like to share?

[bearriver]

Are you talking about putting alcohol in a cowboy coffee pot, and herbs in the coffee basket?

[Bushman]

That method is also called hot infusion. I thought about it in the past before getting my ultrasonic machine (which also heats the product). Never tried it and it heats the product more than US treatment, might be a good experiment.

[Prairiepiss]

Nothing like boiling alcohol in an open to atmosphere container.

Just get a gin basket. And do it safely.

[Tokoroa_Shiner]

I wouldn't put alcohol in a coffee machine. Too much plastic in contact with hot alcohol for my liking.

[Bushman]

I wouldn't put alcohol in a coffee machine. Too much plastic in contact with hot alcohol for my liking.

The type of camping old style coffee percolator Beariver suggests can be all stainless. But even with a lid and glass cap it is somewhat open to the atmosphere as PP suggests.

[bearriver]

The only thing I could think of that's common and safe material wise. Plus it percolates so I figured that must be what he was talking about. I use one everyday to make coffee for my thermos.

Edit: I'm with PP. A thumper is a nice option as well. Goose says "shoot it" after you pull the first unwanted fractions.

[Bushman]

It is one of at least 3 methods/techniques that is used for infusing flavor into spirits. In the past I did some research on this before buying my UltraSonic Cleaner. I guess FullySilence's Nuclear/Microwave would be a 4th method.

[ShineRunnah]

I've made coffee infused vodka by putting ground coffee, tsp of sugar and vodka into my rechargeable whipped cream canister and pressurizing it, swirl it around for a minute or so, then let it sit for 5-10 mins. Release pressure and run through paper towel and you've got coffee flavored vodka!
Sugar is supposed to help the vodka absorb the flavor somehow, though I don't recall exact explanation.

It works with other ingredients too, and it doesn't require heating high abv% alcohol. Works good and doesn't take long.

[Runt]

I made the inside of a percolator out of copper for inside my still. It comes up threw my basket and stops half way between my normal full and the top of my still cap.
My hope is that it percolates over the flavor solids in the basket to create more flavor in the spirit.
I also use a thumper with my flavor solids in it to add additional flavor there.
I have never made the same batch with and without the percolator to be able to compare the differences.
I can hear the sounds of percolating while the still is running and I get good flavor.
Would their be a reason to use the percolator when not flavoring with solids?

[DSmith78]

Surely you'd lose ABV if you're heating in an open to air environment?