Filtering Infusions

Straining and filtering out the materials that you are infusing into a liquor is an important but laborious process.  Here is how I do it:

Step 1:

Strain the mixture into a pitcher through a fine mesh strainer. 
This will remove all of the larger pieces from the infusion.

Step 2:

Pour the mixture through a permanent coffee filter, such as this one. 
I usually place the filter into the strainer over a pitcher.  You will probably have to rinse the filter periodocally.  When the filter clogs (no more liquid is going through) I remove the filter, pour the liquid back into the container of un-filtered mixture, and rinse the filter in the sink.

Step 3:

Pour the mixture through disposable coffee filters.
I use flat-bottom coffee filters and place them in the strainer over a pitcher.  They will clog quickly and have to be replaced.  You can squeeze out the used filters into a bowl, and then run that through more filters at the end.

The resulting infusion should be free of sediment.  If needed, filter it again.