Once the infusion is complete, the liquid undergoes a controlled milk clarification to refine texture and improve visual clarity without compromising flavour.

Warm whole milk is used to activate natural protein coagulation. When combined with the infused spirit, the milk proteins bind with residual solids and colour-bearing particles, allowing them to separate and settle naturally. This process softens the profile of the infusion while preserving its aromatic integrity.

Rather than aiming for complete transparency, the clarification is carefully balanced to achieve a clean, light appearance and a smoother mouthfeel, ensuring the coffee character remains present but more focused.

This step transforms the infusion into a stable, elegant base, prepared for precise filtration and final assembly.