reporternick Senior Member Joined: 14 Nov 2006 Posts: 1 Location: Victor, NY Expertise: I live coffee
Posted Tue Nov 14, 2006, 9:57am Subject: Re: Exploring Irish Coffee by Arthur Wynne
Hey - That’s some good information about Irish Coffee – quite informative. I wrote a story for Whole Latte Love about the history of Irish Coffee last year – the same information but I managed to get an interview with Michael Carden, the General Manager of the Buena Vista Café in San Francisco. Check it out http://www.wholelattelove.com/articles/irish_coffee.cfm Carden was an extremely hospitable character – made you feel like you’d known him for years!
pstam Senior Member Joined: 27 Jan 2004 Posts: 2,312 Location: Beijing Expertise: Professional
Espresso: ECM, SAN MARCO, EURO 2000 Grinder: MAZZER Vac Pot: YES Drip: YES Roaster: YES, HOME STYLE
Posted Fri Nov 24, 2006, 2:39am Subject: Re: Exploring Irish Coffee by Arthur Wynne
Thanks for the information, specially for the history.
I have two questions for it,
Someone heat the glass, and someone even burn the whiskey, like us. We believe that it tastes better if burnt and has less spirit. It is more like coffee, not a cocktail, if burnt.
As I imagined, it was made of brewed coffee, including press. But, I tried to make it with drip coffee for a time, during which I got claimed by an middle-aged European lady for its weak taste of coffee. After that, we turnt to make it with caffe americano, espresso with hot water. What is wrong with the coffee?
Any suggestion?
(Click for larger image)
Peter in Beijing ------------------- http://www.kaffa.cn/ ------------------- I am looking for the way and the place to extend our trainning courses.
TopoTail Senior Member Joined: 19 Dec 2001 Posts: 20 Location: Berkeley Expertise: I live coffee
Espresso: ECM Giotto Grinder: Mini Mazzer Vac Pot: Nope Drip: Melita (for camping trips) Roaster: Haven't gone there
Posted Sat Dec 2, 2006, 7:36pm Subject: Re: Exploring Irish Coffee by Arthur Wynne
The San Francisco Chronicle ran a long article on the Irish coffee at the Buena Vista last week, prompted by the news that the bar has switched from a private brand made by the Cooley distillery to Tullamore Dew, a mass produced whiskey. The article went on and on about the booze end of the drink, but, and I'm sure you can all see this coming, there was no reference whatever to the coffee in the Buena Vista's Irish coffee. Nothing. Nada.
Why should anybody care about the coffee? Coffee's coffee, right?
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,462 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Compak K10 WBC Vac Pot: A bit too many Drip: Clive Coffee Drip Stand Roaster: Hario Glass Retro Roaster
Posted Sun Dec 3, 2006, 2:44am Subject: Re: Exploring Irish Coffee by Arthur Wynne
TopoTail Said:
The San Francisco Chronicle ran a long article on the Irish coffee at the Buena Vista last week, prompted by the news that the bar has switched from a private brand made by the Cooley distillery to Tullamore Dew, a mass produced whiskey. The article went on and on about the booze end of the drink, but, and I'm sure you can all see this coming, there was no reference whatever to the coffee in the Buena Vista's Irish coffee. Nothing. Nada.
Why should anybody care about the coffee? Coffee's coffee, right?
It's a long fight for sure Richard, but we're winning the battles, slowly and surely. I mean that 8 page spread in the LA Times a few weeks ago definitely made up for the Chornicle's goofgaff, no?
Mark, who's glad we highlighted the coffees we used for this article.
Posted Fri Dec 8, 2006, 2:42pm Subject: Re: Exploring Irish Coffee by Arthur Wynne
Thanks for the article! It is always fun reading about stuff you can do with espresso, other than just cappas and lattes. Having a bit of friday relax at home, we thought we would do a scotch coffee... Wifey just had a phone call - she is talking as I am writing this - and I sat down for a quick CG read, and had to laugh when I saw the title of this article. Coincidence? Anyway, I´d just like to share this *very* simple recipe. Whisky in coffee has been something of an acquired taste for me, even though I love both drinks on their own. Perhaps mostly because we almost only buy scotch? Tonight it was especially good though, and this is what we did: one double espresso, this one was a home roasted yirgacheffe (a fantastic but slightly different-from-norm yirg that was bought through a group buy on the TMC forum). Took out the rather peaty and smokey Ileach from the cupboard, immediately (but very carefully) poured it in via a tablespoon and down the side of the cup. As little contact with the crema as possible, just pouring it straight down the cup will destroy all crema. First cup was perhaps 2-2.5 cl of whiskey, which was a bit too much. Second cup we poured slightly less than 1 tablespoon of whiskey in. That was just about right. No stirring, and drink it quickly because whiskey (and, I guess, other liquor) eats crema, and fresh yirg crema disappears quickly enough as it is... Tasted great! To my taste buds the combination also yielded a slightly nutty flavour inbetween the earthy african coffee and the strong, smokey whisky. So, to make an unnecessarily long story short: our quick scotch coffee has no cream, just a double espresso and whisky poured over a spoon. Only a little whisky!
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