Coffee-Cardamom Bitters 0.500

Jennifer Chase for The Washington Post

Apr 26, 2017

The precise temperatures of sous-vide cooking produce consistently good results in less time than it usually takes to infuse bitters.

This recipe is designed to work with an immersion circulator/sous-vide device.

Make Ahead: The bitters can stored away from sunlight at a cool room temperature for up to 6 months.


Servings:
0.5 cup

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 0.5 cup

Ingredients
  • 1/4 cup whole coffee beans, preferably dark roast
  • 1 teaspoon whole black peppercorns
  • 6 green cardamom pods, lightly crushed
  • 1/2 cup dark rum
  • 2 tablespoons dark brown sugar

Directions

Fill a deep pot with water. Stand the immersion circulator/sous-vide device in it, plug it in and set the temperature at 140 degrees (60 degrees Celsius).

Combine the coffee beans, peppercorns, cardamom, rum and dark brown sugar in a quart-size freezer zip-top bag.

Seal the bag by using a water displacement method: Place the bag into a sink or deep bowl filled halfway with water. Submerge the bag with only the top exposed; the pressure should force most of the air out of the bag. Once the liquid rises to just below the zipper seal, seal the bag.

Once the sous-vide water temperature is reached, add the sealed bag so it is submerged. Set the timer to cook for 1 hour.

Remove the bag from the water bath. Let the bag cool to room temperature, which should take about 30 minutes.

Open the bag and pour its contents through a fine-mesh strainer over a 1/2 pint jar. Discard the solids. Use right away, or seal tightly for storing.

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Recipe Source

Adapted from “Sous-Vide at Home: The Modern Technique for Perfectly Cooked Meals,” by Lisa Q. Fetterman with Meesha Halm and Scott Peabody (Ten Speed Press, 2016).

Tested by Bonnie S. Benwick.

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