1 Rinse currants and drain well.
2 Using a fork, strip berries from the stems.
3 Place berries in a large pot and add 150 ml (approximately 1/2 cup)water. Bring to a boil, cover and simmer until currants are soft, about 30 minutes, stirring occasionally.
4 Line a fine sieve with a kitchen towel and set over a pot. Pour berries and juice into sieve and let drain for 5-6 hours.
5 Measure 1.2 liters (approximately 5 cups) strained juice and pour into a pot. Stir in jelling sugar.
6 Put coffee beans in another kitchen towel, tie into a bundle with kitchen twine and place in the pot.
7 Bring the juice to a boil, stirring constantly.
8 Skim off any foam that rises to the surface. Cook the juice until infused with coffee flavor, about 4 minutes.
9 Remove towel with coffee beans from pot.
10 Pour the hot liquid into jars, cover with lids and refrigerate up to 2 weeks.
Tip: To store longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).