The process begins with a controlled infusion, designed to extract aroma and depth while keeping colour and bitterness to a minimum.

Whole coffee beans are gently infused into the base spirit together with a measured addition of chocolate bitters. Using whole beans rather than brewed coffee allows for a cleaner, more precise extraction, capturing roasted aromatic oils without introducing excessive tannins or opacity.

Infusion time is carefully monitored to prioritise fragrance and balance over intensity, creating a refined coffee profile that remains light in appearance and suitable for clarification.

This initial step establishes the backbone of the drink: structured, aromatic and intentionally restrained.