Chop the vanilla pod finely and place in a clean glass container. Pour 250 ml of 96% alcohol over it. Seal tightly and let infuse for 8 days, shaking daily. After 8 days, strain through a fine cloth to collect the vanilla tincture.
Bring 1.25 liters of water to a boil. Pour over 180 g of ground coffee in a large bowl. Let steep for 8 minutes, then strain through a flannel cloth or fine mesh into a clean bowl.
Pour another 1.25 liters of boiling water over the same coffee grounds. Let steep for 8 minutes, then strain through the cloth into the same bowl as the first infusion.
Pour the combined coffee infusion into a saucepan. Add 875 g of sugar. Heat over low to medium heat, stirring until the sugar dissolves completely and the liquid becomes clear. Remove from heat and cool to room temperature.
Once cooled, add 1 liter of 96% alcohol and the vanilla tincture to the coffee mixture. Stir well.
A whitish precipitate may form; this is harmless but looks cloudy. Let the liqueur stand undisturbed for at least 3 to 4 days until sediment settles to the bottom.
Carefully pour the clear liquid into clean bottles, leaving sediment behind. Seal tightly and store.
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