Coffee Bitters
Bar Prep • bitters
Description
Concentrated, aromatic coffee bitters with roasted coffee backbone brightened by citrus and spiced with warm baking spices and cacao — designed for use in cocktails that benefit from coffee, chocolate or bitter accents.
History
Bitters began as herbal medicine and later became a cocktail ingredient. Coffee bitters are a modern variation that highlight roasted coffee and cacao flavors to complement whiskey, rum and espresso-forward cocktails.
Instructions
Step 1.
1) Ingredients and equipment: 2 oz (56 g) whole roasted coffee beans (medium–dark roast), 1 tbsp (6–8 g) dried gentian root, 1 tbsp (6–8 g) cacao nibs, 1 cinnamon stick (broken), 3 crushed green cardamom pods, 3 whole cloves, zest of 1 small orange (avoid pith), 8 fl oz (240 ml) high-proof neutral spirit (minimum 40% ABV; 50–75%/100–151 proof preferred), optional: 5–10 ml (1–2 tsp) vegetable glycerin or 5 ml (1 tsp) simple syrup to soften bitterness. Equipment: clean 12–16 oz (350–500 ml) glass jar with tight lid, fine mesh sieve/cheesecloth, coffee filter or paper filter, amber dropper bottles for storage.
Step 2.
2) Prepare botanicals: Lightly crush the coffee beans and cardamom pods (a coarse crack is enough). Peel orange zest with a vegetable peeler, avoiding the white pith. Break the cinnamon stick into pieces.
Step 3.
3) Combine: Place all dried ingredients (coffee, gentian, cacao nibs, spices, orange zest) into the jar. Pour the spirit over the botanicals, ensuring they are fully submerged. Seal the jar.
Step 4.
4) Infusion: Shake the jar once or twice daily. Steep at room temperature out of direct sunlight. Taste beginning at day 3–4; primary extraction typically occurs in 7–14 days. Expect strong coffee character early; gentian provides bitterness that develops more gradually. When the balance of coffee, bitter and spice suits you, stop the infusion.
Step 5.
5) Strain: Pour the infusion through a fine mesh sieve lined with cheesecloth into a clean container. Then filter again through a paper coffee filter (or several passes) to remove fine particles. Allow to settle and repeat filtration if still cloudy.
Step 6.
6) Optional finishing: If desired, add 1 tsp (5 ml) simple syrup or 1–2 tsp (5–10 ml) vegetable glycerin to round bitterness and slightly lower perceived alcohol heat. Stir or shake to incorporate. (Do not add large amounts of water/syrup—bitters should remain concentrated.)
Step 7.
7) Bottle and rest: Transfer to amber dropper bottles. Let rest 24–72 hours for flavors to marry; taste and adjust (a tiny extra dash of glycerin or a few more days of settling can smooth harsh edges).
Step 8.
8) Use and dosing: Use like other cocktail bitters — start with 1–2 dashes, adjust to taste. Store properly (see storage notes).
Storage
Store in tightly sealed amber or dark glass dropper bottles in a cool, dark place. High-proof alcoholic bitters are shelf-stable for years; avoid heat and sunlight. If you added glycerin or syrup, refrigeration will extend freshness but is not required.