Chile-Coffee BBQ Sauce

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Great BBQ sauce idea.
However, it comes out a bit bitter for 2 reasons...
Not enough sweetness to counter the bitter strong coffee, or counter the bitterness of the chilies.
I added twice the amount of sugars (I used brown sugar.
If you are flame grilling the final product.....the chile will be even more bitter, so be careful there.
Also, the chilies need their skins strained from the final sauce, otherwise you end up with small bits of skins after every bite of the meat (that the sauce is applied to.
Here is my solution.....
In a food processor with a sharp blade, grind the soaked chilies, garlic, onion, and some chile soaking liquid for at least 7 minutes, before adding any other ingredients. Then strain that paste through a mesh strainer with a rubber spatula. Discard the skin paste. Them add twice the sweetener, along with more salt, and a small pinch of cinnamon......and follow the rest of the recipe.....heating until all the flavours become incorporated.