Jun
9
9
2008
Part II – Straining After Maceration
Shown below is a shot of the jar after 4 weeks. Don’t shake the jar during the final week of maceration to help rack off the clarified part.
Strain the infused spirit by CAREFULLY pouring it though a metal coffee filter. Pour slowly to rack off any clarified part first.
Allow to strain for about 15 – 20 minutes to collect as much infused spirit as possible. Set aside for about 3 to 4 weeks when done.
I’ve always used whole beans to infuse the rum. There is no filtering involved, just straining the beans out after 4 weeks. Is there a benefit to the ground over the whole?
I think grinding the beans gives the coffee more surface area available for the spirts to reach and should result in a more thorough infusion than using straight beans.
The linen bag worked well and infusing for 2 weeks has given the rum a robust coffee flavor without the bitterness!