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r/Coffee•
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Irish Coffee

All the talk of alcohol and coffee reminded me that I had the good fortune to be taught how to make Irish Coffee by an Irish woman many years ago, so I thought I would share:

Boiling water

To preheat the mugs/cups.

Sugar

+/- one rounded teaspoon per mug or cup. If you're making this for a group, fix one first for yourself and see what amount of sugar works best for the coffee and the size container you are using.

Good strong coffee

I would love to see suggestions for what beans might most complement the other flavors. I've always just used whatever I had at the time. Ensure the coffee is as hot as possible without injuring the flavors.

Jameson Irish Whiskey

I was taught to only use Jameson's, so that's what I do.

Whipping cream

Beaten until thickened but still able to be poured. This is one of the secrets. When prepared correctly, the cream will float on top in a separate layer but will still be liquid enough to come off with the coffee as it is sipped.

Fill mugs with boiling water and let sit for a couple of minutes to heat through. Dump and refill if you would like to ensure the final product is warm enough - the whiskey and cream will cool things down quite a bit.

The assembly should occur quickly to be sure things stay hot and so that the whiskey is trapped by the cream before it can evaporate away. I like to do them one at a time so that as much of the whiskey's flavors as possible get trapped:

Dump the hot water, place the sugar, fill about half with coffee and give a couple of short stirs to dissolve. Add a shot of Jameson, fill with additional coffee, if needed, and top with about a 1/2 inch of the cream (more or less to your taste).

Resist any urges to top with creme de menthe, green sprinkles or anything else that would make it look like it came from a Denny's - this is Irish coffee because it's IRISH COFFEE not because it's green =)

Posted Nov 13, 2016, 5:38 AM UTC · edited

3932
karabistouilleEspresso Shot•

The Tullamore Dew whiskey is very good in Irish coffee.

10
Thors_Son•

Yes, good choice. Though I was taught to only use Powers when I was in Dublin.

Or just skip the coffee and go Connemara.

4
j1mdan1els•

Jameson Irish Whiskey

I was taught to only use Jameson's, so that's what I do.

Because, quite frankly, you don't want to waste a decent whiskey if you're mixing it with coffee. That's why Bells is used for a Scottish Coffee.

Whipping cream

Beaten until thickened but still able to be poured. This is one of the secrets. When prepared correctly, the cream will float on top in a separate layer but will still be liquid enough to come off with the coffee as it is sipped.

In the UK we use double cream. This is something that you just can't get in the US. The US has whipping cream, which is lighter than double, or heavy cream which is .. just not right at all. I think I'm right in saying that heavy cream is heat treated in such a way as to change the taste totally when compared with double.

Double cream can be poured directly over the back of a spoon and float on top of the coffee.

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Generic_Username0•

Double cream can be poured directly over the back of a spoon and float on top of the coffee.

You mean after whipping? You could do that with heavy cream if you don't whip it much, but that wouldn't change the taste difference that you mentioned.

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j1mdan1els•

No, you don't need to whip double cream so long as you pour slowly against the top of the liquid ... like this ... there's not much choice in videos explaining how it's done ... I use stronger coffee and there's no need to stir the cream but a quick shake makes sure there's no separation.

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Generic_Username0•

Sometimes I do that but with coffee on top of just regular milk. If you do it right, they stay separate and when you drink, there's a stream of cold milk under the warm coffee. It feels really weird but I like it.

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rustlem•

I made a video a million years ago using scotch whisky (got a lot of shit for it) https://www.youtube.com/watch?v=fgMetfoYxcI

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james_strange•

Damnit, Jameson is delicious, and when your go-to whiskey is 13 dollars a fifth, Jameson IS good whiskey.

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j1mdan1els•

My go-to's are highlands but if it's going to be Irish, I highly recommend Powers and it's well below $13 a shot :)

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ljthefa•

Omg my father found reddit

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j1mdan1els•

Ha ... tell me about your Mother ... we'll see if it jogs any memories.

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SingularityParadigm•

Highlands? I like my whisky to taste like an Islay peat bog thats been set on fire! Smoke and brine and peaty goodness. Bring on the Lagavulin 16 and Ardbeg Corryvreckan! I do enjoy some Deanston (Highland malt) added to heated Kyoto-style ice coffee though. ;-)

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j1mdan1els•

See, I enjoy a good measure of peat but as soon as I get the salt spray of an Islay, it turns me off ... I'll drink this stuff til the cows come home ... or I pass out.

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james_strange•

Comes out to 57 USD a bottle. Too rich for my blood

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j1mdan1els•

Hold on - did I misunderstand your original reply? Are you saying that you have to pay £13 for a fifth of Jamesons??

Edit: and we're talking a fifth of a gil, not a fifth of a gallon?

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AnomanderDoC - Pistol & Burnes•

For coffee itself, I aim medium-dark; you want some process notes and darkness to stand up to whisky and cream combined; the coffee is best brewed slightly stronger than usual as well.

Central America, Brazil, and Mexico get my preference for single origin, the Vienna style of blend is fairly common and in most cases aims for generally what suits.

Brew once everything else is staged so you don't need to heat or warm your coffee while everything else gets staged.

5
Gearworks•

Famous grouse is also a really good whiskey for an Irish coffee , and give brown sugar a try in stead of white sugar.

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yokyokyokyokyok•

Famous Grouse is scotch though, so would be disqualified for Irish coffees.

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Gearworks•

it's still good though :P

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shwag945•

Scotch Coffee

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yokyokyokyokyok•

Thread is about Irish coffee.

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showmethestudy•

Black Grouse is also a random, great budget Scotch if anyone needs one. Wonder if they're related.

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suareasy•

I was never fond of irish coffee. Either there was too much sugar for me or it was too hot creating harsh flavors.

I started using coldbrew with an irish whisky. It's not as exciting looking, but I love it.

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amus•

The Buena Vista used to have a private blend, now it uses Tullamore Dew.

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[deleted]•

[deleted]

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Aughtimus•

What you can also do is use Baileys Irish Cream instead of whiskey but you don't need to add sugar as Baileys is quite sweet. I usually offer this to guests if they're not huge fans of whiskey. It's pretty delicious, and they always empty their glasses in no time

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j1mdan1els•

We used to have a whole menu of liquer coffees ... what you've described was an "Irish Cream Coffee" as opposed to an "Irish Coffee".

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[deleted]•

You know how OP said you should whip the cream but only until it pours? When I make Irish coffee I always did half 35% cream and half Bailey's, whipped in a small food processor. Then whiskey, coffee, and that poured over a spoon.

Very good.

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