This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
Coffee roasted and ground, one to four ounces; cinnamon bruised, thirty grains; vanilla sliced, thirty grains; diluted alcohol sufficient quantity.
Coffee extracted as before with various proportions of vanilla, nutmeg, cinnamon, or cloves, etc., will make agreeable variations, but the coffee may also be extracted alone with diluted alcohol, and to the extract added various other soluble flavoring extracts, essences, thus obtaining the same results. Moisten the drugs with some of the liquid, and pack in percolator. Saturate with enough diluted alcohol to leave a stratum above it. Macerate for forty-eight hours, leaving tightly covered the percolator; then proceed to percolate, pour on enough diluted alcohol until sixteen fluid ounces of extract or any quantity desired is obtained.
Another process of obtaining this extract is by digestion. Take of ground Ceylon coffee five pounds; vanilla bean sliced, one-half ounce; cinnamon bruised or ground, one and one-half drachm; alcohol of 95 per cent, five pints; water five pints; put in still and digest for twenty-four hours. When cold filter.