Well, I am a but slow in posting this update, but a bit over a week ago, I made a slight variation on cold processed coffee. 60 gram approx of coarse ground coffee (RMs four bean blend) 330 ml of Bundaberg Rum. sealed in a jar for approx 10 hours and then filtered and chilled. This is interesting in many ways. When the rum was added to the grounds they poisitively fizzed, much more active than with a water extraction. I assume this is because alcohol is a far more effective solvent than water. The end result is a powerful concoction and no mistake. I had thought that rum would provide a suitable amount of sweetness, but still find it a tad rough on the back of the throat and am considering maple syrup or golden syrup as a mild sweetener for the last couple shots. I suspect it would be good in a granita, suitably sweetened and served with dark chocolate, but I don't have enough left for that. Next time I will try vodka as the fluid, should give a purer coffee taste.
