Discussion
Stir a couple of spoons of sugar into the coffee and wait until the swirling stops.
Bend the handle of a teaspoon up to an angle that will allow you to "press" the bottom of the spoon into the surface of the coffee then slowly pour the cold (denser) cream into the bowl until it covers the surface to the required depth moving the spoon up as you go.
Works every time (although more difficult without sugar)
If you dip the rim of the glass into a saucer of the spirit it creates the impression of a much bigger measure than actually used.
God bless Berni Inns.
Edit; I've just realised that the last bit is spectacularly irrelevant if you're drinking it yourself.
Great when you're selling them at a fiver apiece though.
Bend the handle of a teaspoon up to an angle that will allow you to "press" the bottom of the spoon into the surface of the coffee then slowly pour the cold (denser) cream into the bowl until it covers the surface to the required depth moving the spoon up as you go.
Works every time (although more difficult without sugar)
If you dip the rim of the glass into a saucer of the spirit it creates the impression of a much bigger measure than actually used.
God bless Berni Inns.
Edit; I've just realised that the last bit is spectacularly irrelevant if you're drinking it yourself.
Great when you're selling them at a fiver apiece though.
Edited by root 666 on Saturday 31st January 22:19
Symbolica said:
Out of interest, what do you call an Irish coffee if you don't make it with whiskey? I prefer brandy in mine, but have never known the right term for it.
I used to work in a rather pretentious place in Edinburgh and every alchohol based coffee had a different term: egspanish coffee (grand marnier)
irish coffee (whiskey)
gaelic coffee (scotch whisky)
calypso coffee (tia maria)
caribbean coffee (dark rum)
royale coffee (cognac)
highland coffee (drambuie)
italian coffee (amaretto)
you get the picture!
I am in no way advocating the the inhalation of noxious substances and it will not do a great deal for your carbs/injectors eitherwarm your glass
if using a double measure of spirit warm that too.
good strong coffee, if using spirit add sugar, one heaped teaspoon should do.
If using liqueur then sugar shouldn't be necessary.
Aeriate cream (only to make it lighter)and pour it into a teaspoon sitting bottom down in the top of the coffee.
Once in the Royal Oak in Gent, Belgium a bar made the coffee for me which ended with three layers -an almost clear one on the bottom, coffee in the middle and cream on top, can anyone tell me how he did this as i've never beren able to replicate it?
if using a double measure of spirit warm that too.
good strong coffee, if using spirit add sugar, one heaped teaspoon should do.
If using liqueur then sugar shouldn't be necessary.
Aeriate cream (only to make it lighter)and pour it into a teaspoon sitting bottom down in the top of the coffee.
Once in the Royal Oak in Gent, Belgium a bar made the coffee for me which ended with three layers -an almost clear one on the bottom, coffee in the middle and cream on top, can anyone tell me how he did this as i've never beren able to replicate it?
Double or whipping cream only its not going to work at all with single cream.
Cream in an aresol can is cheating but does work.
Putting sugar in it just sweetens the bitterness that you get from the alcohol (unless your using sweet alcohol)
Almost any alcohol can be put in the glass (not tried absinthe though
)
Also a warm glass is a must as well though you can do this by just putting boiling water in the glass and leaving it whilst you whip your cream.
You dont need to warm the spirit your using as this will just burn off the alcohol. alcohol has a lower boiling point than water.
Cream in an aresol can is cheating but does work.
Putting sugar in it just sweetens the bitterness that you get from the alcohol (unless your using sweet alcohol)
Almost any alcohol can be put in the glass (not tried absinthe though
)Also a warm glass is a must as well though you can do this by just putting boiling water in the glass and leaving it whilst you whip your cream.
You dont need to warm the spirit your using as this will just burn off the alcohol. alcohol has a lower boiling point than water.
Edited by sherman on Monday 2nd February 00:14
adding sugar to the coffee alters the gravity of the drink and allows the cream to float. Without sugar the cream wil very rarely float
If your adding lots of cold alcohol you cool the drink prematurely -especially if you have lots of cold cream on top. Baileys is the worst for this
Cream, in my opinion, needs just a light whisk, thick or aerosol cream creates two parts to the experience and spoils the mingling of cream and coffee, hot and cold -the best bits of the drink
If your adding lots of cold alcohol you cool the drink prematurely -especially if you have lots of cold cream on top. Baileys is the worst for this
Cream, in my opinion, needs just a light whisk, thick or aerosol cream creates two parts to the experience and spoils the mingling of cream and coffee, hot and cold -the best bits of the drink
aaak said:
warm your glass
if using a double measure of spirit warm that too.
good strong coffee, if using spirit add sugar, one heaped teaspoon should do.
If using liqueur then sugar shouldn't be necessary.
Aeriate cream (only to make it lighter)and pour it into a teaspoon sitting bottom down in the top of the coffee.
Once in the Royal Oak in Gent, Belgium a bar made the coffee for me which ended with three layers -an almost clear one on the bottom, coffee in the middle and cream on top, can anyone tell me how he did this as i've never beren able to replicate it?
Coffee in 1st, cold liquer slowly down the side of the glass, top with creamif using a double measure of spirit warm that too.
good strong coffee, if using spirit add sugar, one heaped teaspoon should do.
If using liqueur then sugar shouldn't be necessary.
Aeriate cream (only to make it lighter)and pour it into a teaspoon sitting bottom down in the top of the coffee.
Once in the Royal Oak in Gent, Belgium a bar made the coffee for me which ended with three layers -an almost clear one on the bottom, coffee in the middle and cream on top, can anyone tell me how he did this as i've never beren able to replicate it?
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