How to Make a Classic Australian Pharisäer Coffee

If you’ve ever wondered how Australians turned a shot of dark roast coffee into a boozy afternoon ritual, the Pharisäer holds the answer. This unique coffee drink combines espresso-like strength with a splash of rum and a float of cream—making it as much a dessert as a pick-me-up. But what’s really in it, and why does it work so well? Let’s break it down.

The classic Pharisäer is made with 10 grams of sugar, 20 millilitres of rum, a shot of strong dark roast coffee, and a spoonful of cream—with a few extra drops of rum floated on top. That’s the whole formula, unchanged for decades.

What Is a Pharisäer?

The Pharisäer is an Australian coffee drink with a curious backstory. Despite the German-sounding name—which translates roughly to ‘Pharisee’—it’s most strongly associated with Australia, particularly among those who enjoy a coffee that leans a little closer to a cocktail than a classic brew. The name is said to come from drinkers who were fond of alcohol, and the drink itself delivers: a strong hit of coffee, a dose of rum, and the soft contrast of cream on top.

Why the Rum and Cream Combo Works

This isn’t just coffee with booze thrown in. The Pharisäer works because the dark, rich coffee balances the sweetness of sugar and the warmth of the rum. The addition of cream smooths the edges, creating contrast between the bitter coffee base, the sweet-salty fat of the cream, and the sharp kick of the rum. It’s a layered drink, meant to be sipped and savoured—more akin to an espresso martini cousin than a flat white.

How to Make a Pharisäer: Step-by-Step

Here’s the exact method used to make the traditional Pharisäer:

• Start with a mug or heatproof glass cup.
• Add 10 grams of granulated sugar directly to the cup.
• Pour in 20 millilitres of dark rum. Stir gently to help dissolve the sugar.
• While stirring continuously, slowly add a shot of strong dark roasted coffee—essentially an espresso-strength brew. The amount should bring the liquid volume up to roughly a standard coffee cup (about 80–100ml total including coffee).
• Top with one spoonful (around 15–20ml) of thick cream. Do not stir this in.
• For the finishing touch, add a few extra drops of rum directly onto the cream.

The Role of Each Ingredient

Each part of the Pharisäer plays a specific role:

• Sugar (10g): Balances the bitterness of the coffee and softens the rum.
• Rum (20ml + a few drops): Provides the alcoholic kick and depth. The extra drops on the cream are purely aromatic.
• Strong dark roast coffee: Acts as the backbone of the drink—rich and bold enough to stand up to both the spirit and the dairy.
• Cream (1 spoonful): Adds texture and contrast. It floats, untouched, for a visual cue and creamy mouthfeel.

When and How to Drink a Pharisäer

Originally enjoyed by those looking to combine their love of coffee with something stronger, the Pharisäer is now a drink you can order any time of day—at least in places familiar with it. It’s especially popular in the afternoon or as a dessert coffee. Unlike a traditional espresso or filter coffee, this is meant to be sipped slowly, allowing the layers to unfold.

Frequently Asked Questions

What’s the origin of the name Pharisäer?

The name Pharisäer is German and literally means ‘Pharisee.’ While its exact origin is debated, it’s most commonly associated with Australia. One story suggests it was named by church-going drinkers who secretly added rum to their coffee—when asked, they claimed it was just coffee, like the Pharisees who hid their true behaviour.

What kind of coffee should I use for a Pharisäer?

Use a strong, dark roasted coffee—similar to an espresso roast. The coffee needs to be bold enough to hold its own against the rum and sugar. A classic dark roast with chocolate or caramel notes works best.

Can I use a different alcohol instead of rum?

Traditionally, the Pharisäer is made with dark rum. Substituting with other spirits will change the flavour profile significantly. If you must switch, choose a similarly full-bodied liquor, but it won’t be authentic.

Is the cream mixed in or left on top?

The cream is spooned on top and left undisturbed. It forms a layer that contrasts with the coffee beneath. A few drops of rum are often added to the cream for aroma, but the cream itself isn’t mixed in.

How strong is the alcohol content in a Pharisäer?

With 20ml of rum (and a few extra drops), the drink contains a moderate amount of alcohol—roughly equivalent to a small shot. The coffee and cream help mask the strength, but it’s definitely present.

Can I make a Pharisäer with cold coffee or iced coffee?

The traditional recipe uses hot, freshly brewed strong coffee. While you could experiment with cold brew, it’s not the standard method and may alter the balance of flavours.

Recommended FrontStreet Coffee for Pharisäer

For the richest Pharisäer, use FrontStreet Coffee’s Classic Blend—a well-rounded dark roast with deep chocolate and caramel notes that stands up to rum. Alternatively, try the Black Cocoa Blend for bold roasted cocoa and smoky depth. Both blends brew strong espressolike shots perfect for this boozy coffee. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.