Is 36 hours the right time for coffee and anise infusion, or should I strain earlier?

Expanded Explanation

About 36 hours is a good working point for this recipe because coffee and anise both extract quickly. The goal is to capture roasted depth and warm spice without pulling too much bitterness, dustiness, or woody intensity. In a brandy-based liqueur, that timing usually gives enough structure while still leaving room for the sweeteners and resting period to soften the finish.

If your ground coffee is very fine, dark roasted, or highly aromatic, check it earlier, even around 18 to 24 hours. Fine grounds extract faster and can turn harsh if left too long. The same applies if the broken star anise pieces are unusually small. When either element runs too long, the liqueur can lose elegance and begin tasting sharp, dry, or slightly medicinal.

The best habit is to smell and taste in small intervals near the end of infusion. If the coffee feels bold and the anise is clearly present, strain immediately rather than chasing more intensity. It is much easier to build perceived richness later through resting than to fix bitterness after over-extraction.