Guide: How to make Australia’s best specialty coffee liqueur

Step 1: Coffee Varietal Selection

Our journey begins with a scrupulous tasting and selection process. We delve into an array of coffee varietals, each with its unique qualities, and carefully select those boasting profiles that add colour and liveliness to our final blend.

Step 2: Roasting

After the selection, it's time for roasting. The chosen coffee varietals find their way to our Melbourne warehouse, where the roasting breathes life into them. This crucial process helps unearth the full depth of flavours inherent to these exceptional beans and dictates the robustness of our liquor.

Step 3: 48-Hour Cold Brew

Post-roasting, the real magic happens. We cold brew the coffee for 48 hours. This slower, meticulous process helps in extracting the best and broadest flavour profile from our chosen coffee varietals. Where hot brewing may bring out bitter compounds, cold brewing ensures the final product is smooth and well rounded.

Step 4: Natural Sweetener

The cold brew isn't quite Black Geisha Coffee Liqueur until it's given the final touch - a dash of natural sweetener. This delicate balance creates a harmonious blend of complex coffee flavours with a hint of sweetness - a signature of our liqueur.

Step 5: Bottling in Melbourne

The defining touch to our brewing process is bottling. Each bottle of Black Geisha Coffee Liqueur is filled and labelled locally by our Melbourne-based partner. This final step encapsulates our story - from carefully chosen bean to beautifully presented bottle.

End to end - from tasting session to the final pour - every stage embodies our devotion to creating a luxury coffee liqueur. An experience that unfolds over 48 hours, so you can savour every sip, knowing it's worth the wait.