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Irish Coffee - Type of brewing method and bean(s) to use

ericshumericshum
edited January 1970 in Roasted Beans or Blends
I'm planning to make myself a traditional Irish coffee this weekend to share with some friends and I was wondering what type of bean(s) to use that would suite it best.

I was also wondering if there is a particular brewing method that would be favoured over another. Currently, I only have access to an espresso machine. I probably do not mind buying a French press / plunger but not ready to buy a siphon yet.

I did see in one of the videos (in http://www.espressoschool.com.au/about) with David Seng making an Irish coffee with single malt whiskey and coffee from a Siphon in a competition?

I am also thinking of using Jameson as the whiskey.
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Comments

  • LacehimLacehim
    Not sure EricS,  but I used to love these as a teen.  They were a special treat at Christmas.  Lovely. I might just have to make one too!  Mind you I'm sure my mum was using nescafe, so I'm sure I could improve on the recipe. ;)
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  • RatrodzcafeRatrodzcafe
    Take it from an irish bartender,its all about the whisky:) second most important is the cream,whipped cream mixed with some non whipped til its just pourable and it should float nicely. And its not ment to be stirred,drink it through the cream,if u dont end up with an upper lip covered in cream u not drinking it right. Dont be afrait to use dark rum,brandy,tia maria or even sambuca,they all work really well too:)
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  • Brett HBrett H
    on 1352274802:
    Not sure EricS,  but I used to love these as a teen.  They were a special treat at Christmas.  Lovely. I might just have to make one too!  Mind you I'm sure my mum was using nescafe, so I'm sure I could improve on the recipe. ;)
    +1 with a big smile. 
    on 1355059511:
    Take it from an irish bartender,its all about the whisky:) second most important is the cream,whipped cream mixed with some non whipped til its just pourable and it should float nicely. And its not ment to be stirred,drink it through the cream,if u dont end up with an upper lip covered in cream u not drinking it right. Dont be afrait to use dark rum,brandy,tia maria or even sambuca,they all work really well too:)
    Yes, that's a great post Rad but what about the coffee??  French press, long black, espresso.... ?
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  • LacehimLacehim
    Got this from Wikipedia.
    Black coffee is poured into the mug. Whiskey and at least one level teaspoon of sugar is stirred in until fully dissolved. The sugar is essential for floating liquid cream on top.[11] Thick cream is carefully poured over the back of a spoon initially held just above the surface of the coffee and gradually raised a little.[12] The layer of cream will float on the coffee without mixing. The coffee is drunk through the layer of cream.
    You could try lots of different coffees but if using espresso it would have to be long black obviously.  Personally I think a filter coffee would be nice.  My mum used to use Tia Maria, and I have to say that always brings back memories for me. I'm definately give this a go for Christmas.  I might have a trial run before hand to sample a few different methods.
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  • RatrodzcafeRatrodzcafe
    Personally a double espresso topped with water does it for me. As for the alcohol just make sure its a real measure of 35.5ml, anymore and its just overpowering and any less it just tastes like a flavoured shot was added! The sugar  thing from wiki is crap, ive sank plenty of cream floats even when sugar was added,consistancy is more important but brown sugar is a must if you have a sweet tooth:) Dont forget a light dusting of cinamon and a few beans to dress it too, if it looks good it always tastes that bit better.
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  • Brett HBrett H
    on 1355162457:
    Personally a double espresso topped with water does it for me. As for the alcohol just make sure its a real measure of 35.5ml, anymore and its just overpowering and any less it just tastes like a flavoured shot was added! The sugar  thing from wiki is crap, ive sank plenty of cream floats even when sugar was added,consistancy is more important but brown sugar is a must if you have a sweet tooth:) Dont forget a light dusting of cinamon and a few beans to dress it too, if it looks good it always tastes that bit better.
    Ah Rad...  your post just made my day.  Thank you!
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  • LacehimLacehim
    Just about to make one with Tia Maria. :)  Has anyone else made an irish coffee?  I'll post up a photo if it doesn't go all Pete Tong.
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  • LacehimLacehim
    Wow, fantastic success.  Well it tasted lovely to me anyway. th_664F86EA-FA58-4DF0-9CA2-7FC9F345949A-1658-000001208D906DE1.jpg I found these glasses hidden at the back of the cupboard for making irish coffee.  It has markings on the glass for sugar (ignored that), liqueur, coffee and cream.  liqueur was perfect, just as Ratrodzcafe stated, and I pulled a shot of Pioneers Mocha Java into the glass, topped up with water, and then poured cream over a spoon onto the top.  As per Ratrodzcafe's helpful info I whipped some thicken cream (it was in the fridge) until it was slightly thicker, but still pourable. Tasted fantastic and the cream stayed on the top the whole time as I was drinking it.  It's a lovely drink, you get the cool cream taste, followed by the warm coffee liqueur.  Yum.  Makes me want another one just describing it.
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  • Brett HBrett H
    Nice work L!  Yes I must admit to having had a couple of these over Christmas and I found he whipped cream with a touch of vanilla bean an excellent floating foil to the long black with Jamieson's Irish Whiskey!  Great stuff!
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