Comments on: Irish Coffee http://thespiritworld.net/2006/03/13/irish_coffee/ Quenching your thirst with sips, nips and tipples. Wed, 17 Mar 2010 02:58:57 +0000 http://wordpress.org/?v=2.0.4 by: Well Fed Network - » Irish Whiskey http://thespiritworld.net/2006/03/13/irish_coffee/#comment-41862 Tue, 04 Sep 2007 12:42:27 +0000 http://thespiritworld.net/2006/03/13/irish_coffee/#comment-41862 [...] These days Irish whiskey is often overshadowed by the other whiskies (Scotch, American, Canadian), mostly because it is seen as being much lighter and less complex in flavor, attributes which at one time made it the more desirable of the whiskies. While there aren’t that many cocktails which rely on Irish Whiskey, none can deny that a good Irish Coffee is both simple to make, and can be a welcome warmer on a cold and blustery day. [...] […] These days Irish whiskey is often overshadowed by the other whiskies (Scotch, American, Canadian), mostly because it is seen as being much lighter and less complex in flavor, attributes which at one time made it the more desirable of the whiskies. While there aren’t that many cocktails which rely on Irish Whiskey, none can deny that a good Irish Coffee is both simple to make, and can be a welcome warmer on a cold and blustery day. […]

]]> by: Robert Hess http://thespiritworld.net/2006/03/13/irish_coffee/#comment-260 Mon, 20 Mar 2006 06:38:47 +0000 http://thespiritworld.net/2006/03/13/irish_coffee/#comment-260 Thanks for the report! Thanks for the report!

]]> by: Rob the fan http://thespiritworld.net/2006/03/13/irish_coffee/#comment-259 Mon, 20 Mar 2006 06:29:04 +0000 http://thespiritworld.net/2006/03/13/irish_coffee/#comment-259 Well, it didn't work out with Kenyan. Because Kenyan has no body and high acidity, I tend to roast it light, to a City Roast. The natural sweetness and the addition of brown sugar didn't work well together. I cut the sugar down to 1/2 tablespoon and it was better, but still not the drink I was looking for. The added sweetness in the Irish whiskey just pushed this drink into sugar overload.<br /> <br /> I roast my Sumatra to a nice, dark full city+. The deep body of this coffee and earthy tones seemed to handle this drink much better. The addition of the sugar and the sweetness of the Irish whiskey was much more balanced with this coffee.<br /> <br /> I also tried this with steam frothed milk instead of cream. I liked it much better as the drink wasn't as heavy on the stomach and resembled a quality coffee that you'd find at a neighborhood shop. However, I can see why most people would enjoy the cold cream. The cold cream cools the sip as you drink it.<br /> <br /> A coffee nut would probably enjoy this drink more with frothed milk. However, a casual coffee drinker would definately be better off using the cream. Well, it didn’t work out with Kenyan. Because Kenyan has no body and high acidity, I tend to roast it light, to a City Roast. The natural sweetness and the addition of brown sugar didn’t work well together. I cut the sugar down to 1/2 tablespoon and it was better, but still not the drink I was looking for. The added sweetness in the Irish whiskey just pushed this drink into sugar overload.

I roast my Sumatra to a nice, dark full city+. The deep body of this coffee and earthy tones seemed to handle this drink much better. The addition of the sugar and the sweetness of the Irish whiskey was much more balanced with this coffee.

I also tried this with steam frothed milk instead of cream. I liked it much better as the drink wasn’t as heavy on the stomach and resembled a quality coffee that you’d find at a neighborhood shop. However, I can see why most people would enjoy the cold cream. The cold cream cools the sip as you drink it.

A coffee nut would probably enjoy this drink more with frothed milk. However, a casual coffee drinker would definately be better off using the cream.

]]> by: Robert Hess http://thespiritworld.net/2006/03/13/irish_coffee/#comment-257 Mon, 13 Mar 2006 09:04:41 +0000 http://thespiritworld.net/2006/03/13/irish_coffee/#comment-257 I've seen several recipes for Irish Coffee that actually call for using instant coffee... which I absolutely cannot recommend.<br /> <br /> Quality ingredients are never the wrong thing to use, and while perhaps an overly robust french or italian roast might not be appropriate for this, a full city roast of almost any coffee should work well. You'll probably notice that the characteristics may not be quite as covered up as you might otherwise think.<br /> <br /> So give your normal home roast a try, and let us know what you think of it (as well as what bean you are using for your home roast).<br /> <br /> -Robert I’ve seen several recipes for Irish Coffee that actually call for using instant coffee… which I absolutely cannot recommend.

Quality ingredients are never the wrong thing to use, and while perhaps an overly robust french or italian roast might not be appropriate for this, a full city roast of almost any coffee should work well. You’ll probably notice that the characteristics may not be quite as covered up as you might otherwise think.

So give your normal home roast a try, and let us know what you think of it (as well as what bean you are using for your home roast).

-Robert

]]> by: Rob the fan http://thespiritworld.net/2006/03/13/irish_coffee/#comment-258 Mon, 13 Mar 2006 08:03:49 +0000 http://thespiritworld.net/2006/03/13/irish_coffee/#comment-258 Hmmm, as a coffee-head, this one intrigues me. With the addition of alcohol and sugar, I don't think that using my home roast is necessary as the flavors will be well covered up, yet alas, I cannot recall when I've had any *cheap* coffee in my house. In fact, I cannot remember when I've had any store bought in my house.<br /> <br /> Anyway, I'm wondering what coffee would go better with this drink?<br /> <br /> Something mellow with a deep body, earthy tones and no acidity like a Sumatra?<br /> <br /> or<br /> <br /> Something lively with floral notes and a high acid content like a Kenyan AA? Hmmm, as a coffee-head, this one intrigues me. With the addition of alcohol and sugar, I don’t think that using my home roast is necessary as the flavors will be well covered up, yet alas, I cannot recall when I’ve had any *cheap* coffee in my house. In fact, I cannot remember when I’ve had any store bought in my house.

Anyway, I’m wondering what coffee would go better with this drink?

Something mellow with a deep body, earthy tones and no acidity like a Sumatra?

or

Something lively with floral notes and a high acid content like a Kenyan AA?

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