How to make Irish coffee?

The reason why many people scoff at Irish coffee is that they have never had any authentic Irish coffee. The coffee they drink does not have a strong nutty aroma, bitter taste, caramel sweetness and the strong taste impact of whisky. The Irish coffee they usually drink is often cold and the cream on it is always sparse, so it tastes bad. In fact, it is difficult to make real Irish coffee with average quality coffee, cheap whisky or brandy, plus canned spray cream, that is to say, this "ordinary" Irish coffee tastes too insipid. It's hard to feel the joy after dinner.

Irish coffee is different from other cocktails. Its origin is clear: in the winter of 1943, Joe Sheridan, a chef in the Irish port of Limerick Foynes, made only one drink for airship guests who were forced to return because of bad weather, and the drink soon became a local specialty. After World War II, the drink was brought to the United States by a reporter from the San Francisco Chronicle and asked the local Buena Vista Cafe to make an imitation for him. Today, the cafe sells 2000 cups of this drink called Irish Coffee every day.

Although Irish coffee has a long history, few people know the authentic practice of Irish coffee today. Some people even squeeze green mint cream on the coffee to commemorate its hometown of Ireland. Next, let's take a look at how to make an authentic cup of Irish coffee.

1. Coffee

The enthusiasm of the Irish for drinking tea is well known. It's hard for me to imagine what kind of coffee the Irish chef used in 1943, but at least it wouldn't be espresso. Some cafes use espresso when making Irish coffee, which only makes the coffee taste more like a strong martini than a soft after-dinner wine.

In fact, drip filter coffee is a good raw material for making Irish coffee. Italian espresso or American coffee often overshadows Irish Whiskey's silky, soft taste. The amount of Irish coffee should be larger so that people can taste it slowly, but Italian espresso can't satisfy this at all.

two。 Sugar

Whether you add sugar or not (I personally don't like sugar, but it's legal), sugar is crucial to Irish coffee because it affects more than just the taste of coffee. If you don't add sugar, the cream on the coffee won't float, so you'd better add some. Legend has it that authentic Irish coffee is filled with brown sugar. Many cafes also make Irish coffee according to this saying. Chef Neven Maguire uses soft brown sugar, while other cafes use brown sugar. I think both sugars are very suitable. They both have high solubility, but I think brown sugar will make coffee too bitter. Maguil said he had "further improved the recipe of Irish coffee" and that he made "the best Irish coffee in the world". What he did was to melt the sugar in the pot first. I don't think it's necessary to do so. Maybe he was trying to keep the sugar from diluting the coffee when it melted, but there was so little moisture in the sugar that it was a little picky.

3. Wine

Maguil is also very particular about the use of wine. Most people pour whisky directly into coffee, while he pours whisky into a pan, uses lit whisky to burn off the alcohol, and then adds Baileys and sugarcane wine to increase the strength of the coffee. Although I think this is cool and the sugar in the wine is completely released, except for the sweet taste, I can't drink the whisky itself at all. Of course, Baileys, sugarcane wine and coffee go well together, but to put it bluntly, they are just the icing on the cake, and whisky should be the protagonist of Irish coffee.

4. Cream

The hardest thing about making Irish coffee is how to make cream float on the surface of the coffee. At least I spent a lot of time trying to float the cream perfectly. I think the key is that the coffee should be hot and the cream should be iced. At the same time, don't beat the cream too thick. A small amount of cream will float more easily. Many cafes use a special kind of heavy cream, which contains less fat than the double cream on the market. You can also use whipped cream, but it doesn't float very well. Some cafes add dark beer and barley syrup to whipped cream. Although this is fun, it will destroy the sweetness of the cream, the strength of the wine and the mellow taste.

Finally, add a recently popular way to drink-sprinkle some cinnamon over the cream. This will not only make the coffee look better, but also taste good. It would be great if you could sift the cinnamon powder into the shape of clover (the national flower of Ireland).

Source: red Wine World Network