Anyone have any tips for rounding out or smoothing out this flavor? I've made a couple mixes with it that were fantastic but the last couple of tries I'm always left with a really harsh, throaty feel. I've narrowed it down to this one by testing all the others individually.
I've shaken the bottle really well and I'm sure it's not the nic. I'm using it between 3-5%. I've tried adding CAP and TFA sweet cream, TFA Kentucky bourbon, TFA dairy milk but nothing seems to help.
I always end up having to drop the percentages of coffee-related concentrates, lower than the initial low I thought reasonable. Like right now I'm dealing with TFA Caramel Cappuccino at 0.5% and I really think it should be at 0.25% and I'm going to try it with FLV Cream at 0.5% as well. Coffee flavors are just so strong and I think they get stronger in 2-3 days, so they've snuck up on me.
> I'm dealing with TFA Caramel Cappuccino at 0.5%
Someone once told me one or two drops of that is plenty for 30ml. So it must be just stipid strong.
u/Foment_Life did an excellent job of rounding out that harshness, I'm sure he's got some pointers
/u/nerdabilly, rather than using the Kentucky bourbon I'd give FA irish cream a shot, also TFA vanilla swirl is a solid add. If you want to go lean on a boozier coffee I can give you my Irish coffee recipe.
that would be great! I have a ton of Vanilla Swirl, what percentages would you do those at?
#Irish coffee:
Cappuccino (CAP) 3.0%
Irish Cream (FA) 1.5%
Vanilla Bourbon (FA) 1.5%
Toasted Marshmallow (TFA) 0.5%
Vanilla Swirl (TFA) 1.5%
Waffle (FW) 1.0%
The cappuccino is already a bit milky, but the vanilla swirl helps temper it a bit.
The Irish cream and vanilla bourbon work together to get that boozey note without overpowering the coffee with cream.
The toasted marshmallow is there to help add a touch of sweetness but also to help with the burnt/smokey flavors from the whiskey.
The waffle is there in part as a touch more vanilla, but also brings a bit of body to the mix.