THE GREAT COFFEE LIQUEUR TASTING 2022! Which is best?

[@TheIgor120299]

To be honest, it feels like Dan is the new James Hoffman in terms of coffee videos)

[@fabiolasolano9182]

Got the same vibes!

[@DANFELLOWScoffeecocktails]

We have well over a million subscribers between us!

[@TateVanPatten]

@@DANFELLOWScoffeecocktails you'll get there!

[@Dismas444]

Really spot-on tasting notes for all of them. I'd definitely urge you to try the Aluna coffee liqueur though; dry, coconut rum base, with a bit of cacao and black cardamom.

[@MrFennmeista]

Excellent. Very comprehensive and thorough. You really put yourself through the ringer for our viewing pleasure AND for Science!!.. 11/10. By far my favourite Spirit/liqueur video.

[@DANFELLOWScoffeecocktails]

Thanks for the kind words, it was a big night! 😅😂

[@Midori4Jade29]

Great selections 🙌🏻☕

[@MrBlackSpirits]

Cheers legend!

[@dh3279]

Wow! Fantastic review segment! Love your descriptions, adjectives, candor, and actual knowledge of the subject matter. Impressive!

[@DANFELLOWScoffeecocktails]

Thank you! This feels like a lifetime ago, I think it’s worth a revisit soon with so many new releases. Maybe not quite so many bottles next time, this was a long tasting session with long lasting effects 😂

[@dh3279]

@@DANFELLOWScoffeecocktails If you indeed ever do another coffee liqueur segment, which I highly recommend (yours is the best “alcohol review” I’ve seen, and the coffee drink market will only GROW), I would recommend adding Black Hjerte (very good, but a tad overpriced), Black Kite (good, and a bargain), and even Cantera Negra (not good, mostly sugar water, but beautiful bottle and packaging). And since I’m mostly a gin drinker and a liqueur drinker, I’d love to hear your reviews of other alcohol categories like these. Thank you.

[@Dejan_23Unlimited]

20 ! You are the man 👍🏼

[@J_D_B4379]

Mr Black will always have a place on my bar

[@DANFELLOWScoffeecocktails]

It’s a winner!

[@vlasnov1575]

#Amazing coffee collection!!

[@bushwood1676]

I’ve recently started making my espresso martini’s using Dark Matter Spiced Mocha Liqueur for the coffee liqueur it’s really tasty, think it’s made in Scotland

[@DANFELLOWScoffeecocktails]

Thank you, I’ll look into it!

[@Johnrag1000]

i think u been sipping Fair cafe liqueur, before the show lol🤣😅the bottle is almost half🤣. Good work mate🤩

[@DANFELLOWScoffeecocktails]

😂😂 it wasn’t a brand new bottle like some of the others!

[@Johnrag1000]

😅@@DANFELLOWScoffeecocktails

[@randomchatter6549]

Can you rank from least sweet to sweetest? Thanks.

[@renatajoseph6399]

Hi have you tried Bols coffee liqueur?? If you have is it any good?

[@FindizeDotCom]

Have you tasted Cafe Dulce? It's available at Kroger stores.

[@nedne-1]

Drink responsibly ☕

[@TheRoger1978]

Which is better, Kahlua or Tia Maria?

[@DANFELLOWScoffeecocktails]

Whichever one you prefer is better for you :) Kahlua my favourite of the two, I would say.

[@owenmonaghan6280]

have you ever heard of Joseph Catron coffee liquor? i would love if you did a review on it i just got some has a strong coffee flavour but theres something about the flavour im not digging it.

[@DANFELLOWScoffeecocktails]

I haven't, but there is plenty of room for a follow up to this video in the future!

[@TateVanPatten]

When do you think it is worth buying a commercial coffee liqueur vs making your own. Is convenience the main consideration or are there proprietary techniques that lead to a flavor only achievable commercially?

[@DANFELLOWScoffeecocktails]

I actually think aside from convenience, it is more useful to make your own for a few reasons: 1) You can choose the coffee and therefore the flavour profile you achieve, including using different coffees for the spent ground element and brewed element, if you wish. 2) The same applies to the spirit of choice, meaning you can tailor the character of the base spirit as well as knowing the provenance of your spirit and coffee. 3) Ditto the sugar! 4) It is far cheaper to make your own, in my experience. 5) It utilises waste to boost up flavour, although I suspect many commercial coffee liqueurs get similar results by achieving very high extractions of the coffee used. This is a theory, but seems well reasonable based on how many commercial liqueurs taste, and the required sugar to mask the bitterness. 6) I know a lot of companies are using cold brewing techniques these days, which is understandable, but I prefer to brew hot and chill, broadly speaking. Plus, it's a valuable technique that can be applied to lots of other ingredients to pull out as much flavour as possible while utilising otherwise wasted ingredients. I also enjoy the process but totally see value in making things easy for yourself, so it is a trade off of what is important.