Pour into a 2-quart jar with a tightly-fitting lid. Stir in the brandy. Cap and allow to steep for 2 weeks, stirring every 3 days.

Strain through a sieve lined with a double thickness of dampened cheesecloth. Clarify through dampened filter paper. Sweeten with simple syrup if necessary. Put in a covered jar and let age 3 to 4 weeks.

Decant. Add 3 to 5 whole coffee beans to decanter.