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preservation Coffee hot sauce: Espresso infused vinegar?

A

atleastjake

I'm growing some chocolate habanero peppers this year and have been toying with the idea of making a coffee based hot sauce. I have a recipe that uses tomatoes for a smoother sauce, but I'm trying to figure out the beat way to get coffee flavor into the sauce. My first thought was espresso infused vinegar. Maybe running vinegar through a coffee or espresso maker. I've never done it nor can I find someone who has, so I'm not sure how much coffee flavor the vinegar would carry over, or how prominent it would be in the actual sauce.

Thoughts?
 
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atleastjake said:
I'm growing some chocolate habanero peppers this year and have been toying with the idea of making a coffee based hot sauce. I have a recipe that uses tomatoes for a smoother sauce, but I'm trying to figure out the beat way to get coffee flavor into the sauce. My first thought was espresso infused vinegar. Maybe running vinegar through a coffee or espresso maker. I've never done it nor can I find someone who has, so I'm not sure how much coffee flavor the vinegar would carry over, or how prominent it would be in the actual sauce.
Thoughts?
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My thoughts are... YUM!
 
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atleastjake said:
 Maybe running vinegar through a coffee or espresso maker. I've never done it nor can I find someone who has, so I'm not sure how much coffee flavor the vinegar would carry over, or how prominent it would be in the actual sauce.

 
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I've run white vinegar through a coffee maker a couple times, it is a great way to clean out the coffee maker of hard water and coffee build-up. Never thought to taste the vinegar after, although you'll get a vinegary cup of coffee if you don't run pure water through it a few times before using it again.
 
I am sure you would get a decent amount of coffee flavor carried over into the vinegar although I gotta say that combination doesn't sound initially appealing to me.
 
How about instead trying a fermentation mash and adding coffee to it instead? You could  bag up the coffee in tea bags etc and remove it before you blend the final sauce but it would get months of time to get jiggy with your other ingredients.
 
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I'm thinking the coffee would be better to add after fermenting and prior to cooking the sauce to get the flavor profile you are looking for in the sauce. But some of the sauce experts on THP might know better than I do when it comes to a specialty sauce like this one.
 
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SavinaRed said:
I'm thinking the coffee would be better to add after fermenting and prior to cooking the sauce to get the flavor profile you are looking for in the sauce. But some of the sauce experts on THP might know better than I do when it comes to a specialty sauce like this one.
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I'm wanting to make it a sweet/spicy sauce anyway, maybe adding brown sugar or molasses for sweetness. A local BBQ restaurant in my town had a vinegar based coffee BBQ sauce and I like that, I thought maybe the flavor might translate well to a hit sauce as well.
 
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Great idea. I think you should first decide , strong coffee flavoured sauce or hot sauce with a subtle coffee flavour.
For a subtle coffee flavour one shot of normal espresso should do it.
For a stronger coffee flavour , add freeze dried coffee to taste for starters and work from there.
 
I am about one week away from harvesting my Choc Habs and this is nr.1 on my list.
 
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karoo said:
Great idea. I think you should first decide , strong coffee flavoured sauce or hot sauce with a subtle coffee flavour.
For a subtle coffee flavour one shot of normal espresso should do it.
For a stronger coffee flavour , add freeze dried coffee to taste for starters and work from there.
 
I am about one week away from harvesting my Choc Habs and this is nr.1 on my list.
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This is great advice.
 
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SavinaRed said:
wow he has allot going on with that rub. I would never think of combining those ingredients together. On a scale of 1-10 where do you rate this rub/flavor compared to others you have used on steaks ? Thanks !
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It's really good, probably one of my favorites (I love just salt and pepper on a good steak) when I want to do more. It is EXCELLENT on skirt steak.
 
The sugar helps get a really good sear but isn't really enough to make it "sweet". I'd give it an 8 or 9 out of 10, I would highly recommend it!
 
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austin87 said:
 
It's really good, probably one of my favorites (I love just salt and pepper on a good steak) when I want to do more. It is EXCELLENT on skirt steak.
 
The sugar helps get a really good sear but isn't really enough to make it "sweet". I'd give it an 8 or 9 out of 10, I would highly recommend it!
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I might give it a try
 
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As a cold brew coffee fan I'd suggest adding coffee's mystery flavors with cold-brewed coffee. Most cook books recommend cold-brewed coffee in recipes since coffee's complex and subtle flavors are maintained. I've had good luck using a reusable cold brew coffee filter made by Madesco and sold on Amazon. It's easy to make, and cheap.
 
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dragonsfire said:
Been wanting to do something like that too, I would use cold extraction and add 4 to1 water/coffee and let sit for a 72 hours or a week. Mine will be with pure coco, so doing a "Hot" chocolate sauce :)
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How will you use coco without spoilage? I am still learning about non standard ingredients and am very curious how you will make it.
 
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I might skip vinegar and go lemon juice for preservation as well as flavor. Something about coffee and vinegar is outputting but coffee goes well with the acid and flavor of lemon. I could even see a Mexican version with coffee, lime, and chocolate, like a mole. :)
 
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