Our resident mixologist and barista extraordinare, Arthur Wynne starts his new column with a Celtic bang - an in depth look at the coffee beverage synonymous with Ireland - the Irish Coffee... plus a bonus signature drink!
MarkPrince Moderator Joined: 19 Dec 2001 Posts: 5,645 Location: Vancouver, BC Expertise: Professional
Espresso: KvdW Speedster Grinder: Versalab M3 Grinder Vac Pot: A bit too many Drip: Bonavita Roaster: Hario Glass Retro Roaster
Posted Sat Nov 4, 2006, 3:55am Subject: Re: Exploring Irish Coffee by Arthur Wynne
So glad to have Arthur on board, and this is one kick ass article to start it off - Arthur and I have been talking about his writing a regular column for CoffeeGeek since I first met him in Bern last May, and we always knew the first subject would be the one he took to the Coffee and Fine Spirits competition - the Irish Coffee. (by coincidence, there's also an excellent article about Irish Coffees in the current Imbibe Magazine which just came out.
I hope you'll all welcome Arthur into the fold - he has lots of interesting ideas for his future columns. And give feedback on this article if you can; Also, Arthur is up for hearing new suggestions for beverage ideas to explore.
The concept of this column is going to be an exploration of coffee as a culinary item - with spirits and liqueurs, in signature drinks, in inventive ways to present coffee. Each article will have some history in the development of the beverages.
Welcome Arthur! - I have my own request - how about a drink that can successfully combine carbonation (a la soda water or nitrogen) with coffee. So far, only one person I know has been able to do it semi-successfully - that's Jon Lewis, USBC 2005. I've been trying for years, and haven't been able to hit on something that doesn't taste like, well, Coke Blech (Blak).
Posted Sat Nov 4, 2006, 4:46pm Subject: Re: Exploring Irish Coffee by Arthur Wynne
thanks arthur and mark for an insightful article. i've been wondering how to make a correct irish coffee. just one question, i saw some bartender pour the whiskey into the glass and light it up first. they said, this way can help the cup to warm and get the nice aroma of jameson out more fully. what is your thought on this? thanks.
Horseshoot Senior Member Joined: 5 Oct 2006 Posts: 5 Location: Ashland, KY Expertise: I love coffee
Espresso: Pasquini Livia 90 Semiauto Grinder: Mazzer Mini Vac Pot: Bodum Presspot (no Vac Pot) Roaster: iRoast2
Posted Sun Nov 5, 2006, 1:48pm Subject: Re: Exploring Irish Coffee by Arthur Wynne
Excellent article. I enjoyed it a great deal. Being from Irish stock, I have always been afraid to offer Irish coffee to my guests for fear that I wouldn't get it right. Now I am ready to forge ahead! Thanks.
As to lighting the whiskey, I would be worried that the alcohol would be burned off... not that that is the entire reason for the drink or anything... Just my opinion!
Posted Sun Nov 5, 2006, 6:19pm Subject: Re: Exploring Irish Coffee by Arthur Wynne
Americano Irish Coffee is a wonderful idea. I've seen it offered at some restaurants but haven't had the pleasure of trying it.
I'm on my second single shot Americano with fresh sweetened whip cream and a nip of Ardbeg 10 year old. My preference is single malt Scotch and the smoky sweet peat of the Islay malt really tastes very good in the mix. This is probably going to be a house favourite after dinner offering for company. Very good timing: just right for Christmas.
caffiened Senior Member Joined: 22 Aug 2005 Posts: 3 Location: canada..4 now Expertise: Pro Barista
Posted Sun Nov 5, 2006, 10:42pm Subject: Re: Exploring Irish Coffee by Arthur Wynne
when lighting up the spirit you have a tendency to burn off the alcohol; pre-heating the glass with boiling water does the same thing and it keeps its alcohol content for that special kick to warm you up.
Your take on the original recipe with various little twists of your own will make it more personal when serving it to friends, it all comes down to trial and error when coming up with your own sig drink, and the fun part is drinking it. Make sure you write the recipe down so you can replicate it anywhere for consistency.
Posted Mon Nov 6, 2006, 4:03am Subject: Re: Exploring Irish Coffee by Arthur Wynne
I'll definitely have to try this! The brewed (press or vac) coffee is likely much easier for making Irish Coffee for a group, but I imagine if making it for just 2 or so, an Americano would be even better.
My only other thought be be lightly sweetening the cream, but I'd have to make it both ways to see which I prefer.
Thanks for the great article! I'm really looking forward to other coffee/spirit concoctions. I think a coffee/dark rum combination has a lot of room for experimentation as well.
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