- Get an espresso machine or make a glass "suckback" percolator system for more optimal aqueous extraction. Monitor water temperature and maintain around 95C to reduce extraction of bitter oils.
- Addition of small quantities of coarse ground or crushed spices to coffee grounds before percolation; cinnamon, star anise, liquorice root or anethole (etc)
- Higher fat milk or small addition of cream and more sugar.
- Do above procedure less vodka addition, then strip of 50% or more of the water via vacuum and gentle warming to form a sugary liquer syrup. Neat distilled neutral spirit added at the end (50% EtOH or higher)
- Was reading about the chemistry side of coffee roasting and aqueous extractions. Heavily stoned at the time, I wanted some coffee. Vacantly smelt a small bottle of sassafras I had positioned on the table. Did 3 brews, the first two I burnt, but the third succeeded using medium roast fine ground Italian beans. Decided to have said coffee in a cool, sweet milky concoction. Sugar, stir, cold milk, stir.
Decided I rather fancied the smell and sweet taste of the sassafras oil. Added ice cubes to cold coffee/milk mix, then 3 drops of sassafras oil, then a generous splash of vodka.
Result: unparalelled success. Absolutely delicious. Highly recommended, and
to the FDA's restrictions.Future modifications:
What say you, savages?