How to Make Phariseer Coffee: Steps and Ingredients

You’ve seen it on menus or heard the name—but what exactly is Phariseer coffee? It’s not just another latte or cappuccino. This layered drink combines strong brewed coffee, dark rum, sugar, and a float of stiff whipped cream. It’s the kind of drink you order when you want coffee flavor with a boozy twist. But making it right means balancing each element precisely. Here’s how to do it the authentic way.

To make Phariseer coffee, combine 10g sugar and 20ml dark rum in a cup, pour in 120ml of dark roast coffee, stir, then top with 20ml of stirred cream. That’s four ingredients and three steps—done right, it’s a rich, balanced drink with coffee, spirit, and cream in harmony.

What Is Phariseer Coffee?

Phariseer coffee—also spelled Pharisäer in its original German context—is a layered coffee drink that includes dark roasted coffee, dark rum, sugar, and a topping of stirred (not whipped) cream. Though it looks like a simple coffee with foam, the alcohol and careful construction make it much more. It’s known in Australia as a “Phariseer,” and in parts of Germany as “Pharisäer” or even jokingly as “Barriser” (meaning hypocrite), referencing those who pretend to drink coffee while actually consuming rum.

Why the Name 'Phariseer'?

The name comes from a German-origin anecdote involving 19th-century pastors on the island of Norderney, who were said to secretly drink rum in their coffee during sermons. “Phariseer” refers to the Pharisees in biblical terms—people who outwardly appeared pious but acted differently in private. Over time, the name stuck, especially among drinkers who wanted the taste of coffee with the kick of liquor. Today, it’s ordered by anyone looking for a strong coffee drink with a hidden alcoholic layer.

What You’ll Need: Ingredients Breakdown

• Dark roast coffee: 120ml (brewed, hot)
• Sugar: 10g (granulated)
• Dark rum: 20ml (full-bodied, such as Jamaican or Guyanese)
• Stirred cream (whipped cream): 20ml (gently stiffened, not aerosol)

How to Make Phariseer Coffee: Step-by-Step

Making Phariseer coffee isn’t barista-level complex, but precision matters—especially with the balance of bitter, sweet, boozy, and creamy.

1. Add sugar and rum first: Place 10g of sugar and 20ml of dark rum directly in your serving cup.
2. Pour in hot coffee: Add 120ml of freshly brewed dark roast coffee. Stir until the sugar dissolves and the mixture is uniform.
3. Top with stirred cream: Carefully add 20ml of stirred cream on top so it floats. Do not stir after adding the cream—the contrast of the creamy layer with the coffee-rum mix below is essential to the experience.

Flavor Profile & Texture

This drink delivers a bold coffee flavor from the dark roast, smoothed slightly by sugar but then complicated by the dark rum. The addition of stirred cream gives a silky texture on the top, contrasting with the rich, boozy coffee beneath. It’s creamy, but not a latte—it’s a drink where each sip can be tailored: some drinkers mix it all together, others sip the layers separately.

Common Mistakes to Avoid

• Using light roast coffee: The drink relies on the deep bitterness and robust character of a dark roast to stand up to the rum.
• Substituting whipped cream for stirred cream: Whipped cream (aerosol or over-whipped) can be too airy or sweet. Stirred (softly beaten) cream holds better and integrates more subtly.
• Over-stirring after adding cream: The point is to have distinct layers—the creamy top and the boozy coffee underneath.
• Too much or too little sugar: 10g is the tested balance for sweetness against the rum and coffee bitterness.

Who Drinks Phariseer Coffee?

Originally enjoyed by those wanting a stiff drink in coffee’s clothing, Phariseer coffee remains popular with coffee drinkers who enjoy a hint—or more—of alcohol in their cup. It’s often ordered as an afternoon or early evening drink, especially in regions where coffee with a kick is a tradition. It’s also a great way to introduce coffee skeptics to dark roast profiles when paired with familiar flavors like rum and cream.

Frequently Asked Questions

What’s the origin of Phariseer coffee?

Phariseer coffee originated in German-speaking regions, with possible roots in 19th-century North Frisian pastor stories. It became known as a coffee drink with hidden rum, and the name references the Pharisees—symbolizing outward piety and hidden indulgence. It’s also widely known in Australia as a “Phariseer.”

Can I use any type of coffee for Phariseer?

No. A dark roast coffee is essential—its bold, bitter profile balances the sweetness of the sugar and the strength of the rum. Light or medium roasts won’t provide enough depth.

What kind of rum should I use?

Use a full-bodied dark rum, such as Jamaican or Guyanese styles. These have deeper molasses and spice notes that complement the dark roast and don’t get lost in the mix.

Do I need to use stirred cream or can I use whipped cream?

Stirred (softly beaten) cream is preferred. It floats better and has a richer mouthfeel than aerosol or overly stiff whipped cream, which can overwhelm the drink or separate too easily.

Is there alcohol in Phariseer coffee?

Yes. It contains 20ml of dark rum, which is roughly one standard drink’s worth. It’s not a non-alcoholic coffee drink.

Recommended FrontStreet Coffee for Dark Roast Phariseer

For an authentic Phariseer coffee, choose a bold dark roast. FrontStreet Coffee’s Classic Blend offers a rich, chocolatey profile with deep caramel notes—perfect for standing up to rum. Their Black Cocoa Blend brings intense roasted tones with hints of dark chocolate, ideal for layering with sugar and liquor. Both roasts brew a full-bodied cup that balances the creamy and boozy elements of the drink. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.