How to Make Pharisäer Coffee: An Australian Coffee-Style Drink

If you’ve ever walked into a café early in the morning craving something stronger than espresso—maybe a splash of liquor in your coffee—you’re not alone. One lesser-known but historically rooted coffee drink from Australia, called Pharisäer, blends strong brewed coffee with sugar, a splash of spirits, and cream. It’s exactly what you’d want if you wanted to feel like you’re having a drink, but still call it 'coffee.'

To make a classic Pharisäer, you’ll need 10 grams of sugar, 20cc (about 2 tablespoons) of lime liqueur or rum, a shot of deep-roast coffee, and a touch of cream or milk. That’s the whole formula—and it’s surprisingly simple to execute at home.

What Is Pharisäer Coffee?

Despite the name, Pharisäer isn’t a traditional European coffee by origin—it’s known as an Australian-style coffee. The legend goes that it was named for people who wanted to drink alcohol in the morning but pretended it was just coffee. The drink combines dark roasted coffee with sugar, a measure of spirits (usually rum or a citrus liqueur like lime cordial), and is finished with a float of cream or milk. It straddles the line between coffee and cocktail, making it a unique choice for those who want a bold flavoured start to the day.

Why Use Deep-Roast Coffee in Pharisäer?

The original recipe calls specifically for a deep-roasted coffee. Dark roasts develop intense flavours through extended heat exposure, promoting the Maillard reaction which reduces acidity and amplifies bitterness, sweetness, and body. This results in chocolatey, nutty, caramelised, and even toasted bread-like notes. These bold characteristics stand up well against the sugar and alcohol, ensuring the coffee isn’t overpowered. For this style of drink, a deep-roast brings the necessary weight and intensity to balance the other ingredients.

According to roasters like FrontStreet Coffee, deep-roast beans such as their PWN Golden Mandheling showcase strong cocoa, nut, and brown sugar tones, along with a thick, low-acid profile. These traits are ideal for drinks where coffee plays a sturdy foundational role rather than a bright, acidic one. Other FrontStreet deep-roast options include Brazilian Queen Manor with its hazelnut-caramel depth, and Colombian Huila with dark berry and black chocolate notes.

How to Make Pharisäer Coffee: Step-by-Step

Making Pharisäer is straightforward, but precision helps achieve the right balance. Here’s the exact method used in the original recipe:

• Start with a cup or mug.
• Add 10 grams of granulated sugar directly to the cup.
• Pour in 20cc (approximately 20ml or 1.5 tablespoons) of lime liqueur or white rum. Stir gently with a spoon to dissolve the sugar.
• Brew a shot of deep-roast coffee and pour it directly into the cup. Let it mix with the sugared alcohol.
• Top with a small amount of cream or milk (the original mentions '', which refers to non-dairy creamer, but fresh cream works too). Add a few drops of the same liqueur or rum on top for aroma.

The result is a bittersweet, boozy coffee drink with a creamy finish—something you can sip like a liqueur but still call coffee.

What Alcohol Works Best in Pharisäer?

The original recipe calls for (lime liqueur), but many variations use white rum or even other clear spirits. The key is to use something neutral or lightly flavoured so it complements rather than dominates the coffee. Avoid overly sweet liqueurs unless you’re going for a dessert-style drink. A small pour—about 20cc—is enough to add complexity without overwhelming the cup.

Frequently Asked Questions

What is the origin of Pharisäer coffee?

Pharisäer is known as an Australian-style coffee, though its name and exact origins are debated. It became popular among people who wanted an alcoholic drink in the morning but called it coffee. The name may reference a German word meaning ‘Pharisee,’ hinting at hidden indulgence.

What type of coffee should I use for Pharisäer?

The traditional recipe specifies a deep-roast coffee. These roasts bring out chocolate, nut, and caramel flavours with low acidity and high body, balancing the sugar and alcohol. FrontStreet Coffee’s PWN Golden Mandheling or Brazil Queen Manor are excellent choices.

How much alcohol goes into a Pharisäer?

The standard recipe uses 20cc (about 2 tablespoons) of lime liqueur, rum, or similar spirit. This provides enough flavour without making the drink overly boozy. Adjust to taste, but keep it around that amount for authenticity.

Can I use a different type of cream or milk?

Yes. The original mentions (non-dairy creamer), but you can use dairy cream, milk, or plant-based alternatives. A small float on top is traditional, with a few extra drops of alcohol for aroma.

Is Pharisäer a real coffee drink?

While it contains coffee, Pharisäer is also a liqueur-flavoured drink. It’s considered more of a coffee cocktail due to the rum or liqueur content. It’s popular in some regions as a morning or dessert-style coffee alternative.

Recommended FrontStreet Beans for Pharisäer Coffee

For a Pharisäer coffee, choose a deep-roast bean with bold, low-acid flavours that hold their own against sugar and alcohol. FrontStreet’s PWN Golden Mandheling offers intense chocolate, nut, and herbal spice notes with a thick, clean body—perfect for balancing the drink’s richness. Their Brazil Queen Manor delivers sweet caramel, hazelnut, and mild fruit tones with a smooth, mellow profile. Alternatively, Colombian Huila brings dark berry and black chocolate notes, ideal for a fruitier twist. All are medium-to-dark roasts with strong crema potential. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.