-Issued October 6, 1903
Process for Producing Beverages
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Inventor Frida Brandner of Brooklyn, New York was definitely a morning person. Either that, or she really liked her coffee.
The beverage in question is a somewhat straightforward infusion of coarse-ground coffee and liquor. The liquors described include whisky, brandy, cognac, rum and wine; but any liqour is acceptable. After steeping sugar and water are added to finish off the drink.
Two interesting things in this application.
First - the steeping process. Left to steep for 2 days, the mixture is stirred 5 times a day - once every 2 hours for 10 hours - and then left to sit. I have tried my hand at infusions and usually just let the mixture sit in the fridge until I think its ready. Maybe with a shake or two at the start of each day. I'd be curious to implement this technique to see if there are any noticeable differences to quality or flavor.
Second - the beans. The coffee beans the inventor uses are "alcohol roasted." That is, they are sprayed with alcohol and then heated. I'm curious what this actually does. She doesn't describe what kind of alcohol is used for the roasting so I'm not sure if there is a flavor which gets imparted to the coffee this way. Similarly, I would imagine that anything that didn't burn off in the roasting would likely get masked entirely once added to the base spirit.
No cocktail thoughts for this one, but an interesting read for those who appreciate infused liquors. I'm surprised no one thought of this before 1903.
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