This recipe is an all-time classic for the chill of the winter season. The perfect delight you will dream of after having a walk outside in the wind and drizzle of winter.
The legend says that this delicious combination of whisky, coffee and cream was invented many years ago, by an airport bartender in Dublin, Ireland, on a cold and rainy night, to warm up the shivering customers who got stuck there because of the flight delay. Nobody knows how many drinks they had that night! But the recipe became immortal.
So, to make an Irish Coffee, you’ll need:
- 20 gr of intense, rich-flavor coffee (this Anaerobic Colombia will do a good job)
- 220 ml of water
- 10 gr of brown cane sugar
- 20 ml of your favorite whisky
- 30 ml of beaten dairy high-fat cream
First of all, let’s brew the coffee. We use the immersion brewing technique with the Hario Switch device. We recommend medium-to-coarse grind size, regular V-60 paper filter, and water temperature of 92 degrees.
Just close the Hario Switch valve, put your ground coffee and water, stir it carefully 3 times with a spoon and let it steep for 2 minutes 30 seconds. Then stir it 3 more times, open the valve and let all the coffee drain through.
Now the coffee is ready, and you can mix it thoroughly with sugar and whisky.
Beat the cream with a shaker or automatic creamer, and lay it carefully on top of the drink. The cream should be quite cold, so the contrast between it and warm coffee will make the drinking experience more fancy.
Drink it as it is, without mixing or stirring, so the layers of flavor and texture will interchange naturally in your mouth, making you smile with pleasure. Have a nice winter evening with your Irish Coffee!