Cold Filter Brewed Coffee Liqueur
What Is Cold-Filter Brew? | Cold-Filter vs Cold Brew | Why It Matters | Extraction | Coffee Expertise | Speciality Coffee | Espresso Martinis | Baby Guinness | Awards | FAQs
A Different Approach to Coffee Liqueur
Most coffee liqueurs start with alcohol.
At NORSE CODE, we start with coffee.
Our Cold-Filter Brew method was developed to capture the flavour, sweetness and complexity of speciality coffee while avoiding the bitterness, staleness and harsh extraction often associated with traditional coffee liqueur production.
The result is an award-winning Yorkshire coffee liqueur with genuine coffee character, exceptional balance and outstanding cocktail performance.
View all NORSE CODE Awards & Recognition
What Is Cold-Filter Brew?
Cold-Filter Brew is our proprietary brewing process, developed by co-founder Gordon Howell after decades working in speciality coffee, brewing, training and coffee competition.
Unlike traditional coffee liqueur production methods, which often involve coffee concentrates, hot extraction, flavourings or maceration of roasted coffee in alcohol, our process focuses on brewing coffee first and building the spirit around it.
By carefully controlling extraction, filtration and blending, we preserve more of the coffee's natural sweetness, aroma, body and complexity.
Learn more about Coffee Spirit Co and Gordon Howell
Cold-Filter Brew vs Cold Brew Coffee
Although the names sound similar, Cold-Filter Brew and cold brew coffee are not the same thing.
Traditional cold brew is usually made by steeping coffee in water for many hours before filtration. Cold-Filter Brew is a controlled extraction and filtration process developed specifically for coffee liqueur production.
This allows NORSE CODE to preserve coffee sweetness, aromatic complexity and clarity while reducing the harsh bitterness that can dominate some coffee liqueurs.
Why Most Coffee Liqueurs Taste Bitter
Coffee is incredibly sensitive to how it is brewed.
Over-extraction can create harsh bitterness, burnt flavours, dry finishes and excessive roast character.
Many coffee liqueurs compensate for this by increasing sugar levels. While sweetness can hide bitterness, it often masks the coffee itself.
At NORSE CODE, our objective is different.
We aim to showcase coffee rather than conceal it.
Read why most coffee liqueurs are too sweet
Why Extraction Matters
Coffee contains hundreds of flavour compounds. The challenge is extracting desirable sweetness, chocolate, caramel and fruit notes without introducing excessive bitterness, dryness or astringency.
Our Cold-Filter Brew approach was developed to maximise flavour clarity while reducing unwanted extraction, helping create a coffee liqueur that tastes more like great coffee and less like sweetened alcohol.
Developed by an Award-Winning Coffee Professional
Our Cold-Filter Brew process was developed by Gordon Howell, whose coffee background includes UK Brewers Cup Champion, UK Coffee in Good Spirits Champion, international coffee competition experience, coffee training and coffee competition judging.
Rather than adapting a spirits recipe to include coffee, Gordon approached NORSE CODE from the perspective of a coffee professional seeking to preserve flavour, aroma, texture and balance.
This coffee-first thinking shaped the entire NORSE CODE range.
Learn more about Gordon Howell's coffee career
Built Around Speciality Coffee
Great coffee liqueur starts with great coffee.
That is why NORSE CODE is built around carefully selected speciality-grade coffee roasted in Yorkshire.
Every coffee chosen for NORSE CODE must deliver natural sweetness, chocolate notes, caramel complexity, balanced acidity and consistency in production.
The coffee is not treated as a background flavouring. It is the foundation of the product.
Cold-Filter Brew vs Traditional Coffee Liqueur Production
| Cold-Filter Brew | Traditional Coffee Liqueur Methods |
|---|---|
| Starts with brewed real coffee | Often starts with spirit, flavouring or concentrate |
| Designed to preserve coffee clarity | Can rely on sweetness to mask harshness |
| Developed through competition coffee expertise | Often developed from a spirits-first perspective |
| Focuses on balance, texture and cocktail performance | Often built for general sweetness and shelf stability |
Designed for Better Espresso Martinis
An Espresso Martini is only as good as the coffee liqueur behind it.
Our approach is to create a better foundation from the start, with authentic coffee flavour, balanced sweetness, improved mouthfeel and greater consistency in service.
Hel Above is our 22% ABV coffee liqueur developed specifically for Espresso Martinis and coffee-forward cocktails that need structure, clarity and real coffee depth.
Read the Ultimate Espresso Martini Guide
Ideal for Baby Guinness and Layered Serves
For richer, smoother and more indulgent serves, Hel Below offers the density, body and texture needed for Baby Guinness shots and layered cocktails.
Hel Below was named Country Winner for England at the 2026 World Liqueur Awards and awarded Gold at the Global Liqueur Masters, recognising it as one of the leading coffee liqueurs produced in the country.
Read the Best Coffee Liqueur for Baby Guinness guide
Award-Winning Results
The quality of our coffee-first approach has been recognised by leading drinks competitions.
Hel Below
- World Liqueur Awards 2026 — Country Winner for England.
- Global Liqueur Masters — Gold Medal.
Hel Above
- International Spirits Challenge — Bronze Medal.
Read about England's Best Coffee Liqueur
Why Coffee-First Matters
Most coffee liqueurs begin with alcohol and add coffee later.
NORSE CODE begins with coffee and builds everything else around it.
That difference shapes every bottle we produce.
Why Only Two People Know The Recipe
NORSE CODE was developed over more than two years through hundreds of small-batch refinements.
Only two people know the complete recipe, reflecting the hands-on, founder-led approach behind the product and the level of detail involved in balancing coffee, sweetness, texture, spirit and cocktail performance.
Read why only two people know the NORSE CODE recipe
Frequently Asked Questions
What is cold-filter brewed coffee liqueur?
Cold-filter brewed coffee liqueur is made using a brewing process designed to preserve coffee flavour, aroma and sweetness while reducing bitterness and harsh extraction.
Is cold-filter brewing the same as cold brew?
Not exactly. Both focus on preserving flavour and reducing bitterness, but NORSE CODE uses a proprietary Cold-Filter Brew process developed specifically for producing coffee liqueur.
Is NORSE CODE made with real coffee?
Yes. NORSE CODE is built around speciality-grade coffee and a brewing process designed to showcase genuine coffee character.
Why does coffee extraction matter in coffee liqueur?
Extraction affects bitterness, sweetness, aroma and balance. Poor extraction can create harsh or burnt flavours, while careful extraction helps preserve the natural character of the coffee.
Which NORSE CODE coffee liqueur is best for Espresso Martinis?
Hel Above was specifically developed for Espresso Martinis with balanced sweetness, structure and a coffee-forward profile.
Which NORSE CODE coffee liqueur is best for Baby Guinness?
Hel Below was developed for richer, smoother serves and works especially well in Baby Guinness shots.
Why does coffee expertise matter in coffee liqueur?
Coffee extraction, roast profile and brewing method all influence flavour. NORSE CODE was developed through competition coffee expertise to preserve coffee clarity, balance and cocktail performance.
Is NORSE CODE an award-winning coffee liqueur?
Yes. NORSE CODE has received recognition from the World Liqueur Awards, Global Liqueur Masters and International Spirits Challenge.
Discover a Different Style of Coffee Liqueur
At NORSE CODE, we believe coffee deserves the same respect as any other premium ingredient.
Crafted in Yorkshire. Developed by coffee professionals. Built around real coffee.
Explore our award-winning coffee liqueurs