Ingredients
4 cups water
1 cup sugar
2 1/2 cups whole coffee beans (about 6 ounces)
1/4 cup coffee liqueur (such as Tia Maria or Kahlua)
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Entry-level electric burr grinder — 40 grind settings, pour over to French press
Precision burr grinder — consistent grind, quiet, portable
Concentrated coffee — tiramisu, mocha buttercream, coffee cake
Built-in grinder + PID temperature — cafe-quality espresso at home
Italian classic espresso — 58mm portafilter, upgradeable, reliable
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Combine 4 cups water and sugar in large saucepan. Bring to boil, stirring until sugar dissolves. Boil 3 minutes. Stir in coffee beans; boil 2 minutes. Remove pan from heat; cover and let steep until mixture is cool, about 3 hours. Strain liquid into 13x9x2-inch glass baking dish; discard coffee beans in strainer. Add coffee liqueur to liquid in dish; stir to blend. Freeze until firm, stirring every 45 minutes, about 5 hours. (Can be prepared 3 days ahead. Cover and keep frozen.) Before serving, scrape surface of granita with fork until crystals form. Using ice cream scoop, scoop out granita and serve.