how to make coffee and orange liqueur craft

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Ingredients
Half a liter of vodka, marc or brandy
75 grams of coffee beans
Shells (skin) of a large orange
3 pieces of star anise
250 ml of water
250 ml of white sugar
Preparation
We clean the orange with water and dry it, we are going to use exclusively the peels (skin), we remove the peels with a knife or cutter, it is important that it has as little white part as possible that is usually stuck to the skin, this white skin it only gives bitterness. Once we have the husks we throw them into a glass jar, add the coffee and the star anise, fill with the distillate that you are going to use.
We close the pot and let it marinate for 30 days in a dry and dark place, we move the boat from time to time * without opening it *. At the end of the macerate we will filter it, this step is important, we have to filter it well so that no particles are left and cut the maceration, we can use coffee paper filters, cloth, etc., help with a normal colander.
We have to prepare the sugar syrup, which gives us the sweetness and lowers the graduation, to do it we put in a saucepan over medium heat the water and we are throwing the sugar, with a spoon we stir until the sugar is completely diluted. Let it cool at room temperature.
The last step is to mix the macerated coffee and orange with the sugar syrup, mix with a spoon and bottling. You can already consume it, but it is better to let it stand between 5 and 7 days to give you time to perfectly integrate the flavors of the macerated and syrup. We give an expiration of 1 year, but like any commercial product or home if you notice something strange with time in the smell, taste or appearance, to the garbage.