Irish Coffee
The Coffee
I use pour-over for this, but any method that gives you a clean, medium-bodied cup will work.
- 15g medium-ground coffee
- 240g hot water (1:16 brew ratio)
- Medium roast (go for something chocolatey or nutty, not too bright)
Brew it hot and fresh—you want the coffee to help melt the sugar and balance the whiskey.
Irish Coffee Build
Ingredients
- 1 cup (240g) hot brewed coffee
- 1 tbsp sugar (or brown sugar)
- 2 oz Irish whiskey (I used Jameson)
- Soft whipped cream (see below)
Soft Whipped Cream
This is what makes it. Whip cold heavy cream until it’s thick enough to float, but still pourable. You’re looking for a silky texture, not stiff peaks.
- 60g (¼ cup) cold heavy cream
- Optional: ½ tsp sugar or maple syrup (if you want it slightly sweetened, traditionally It Is not)
Use a hand frother, milk frother, or whisk by hand—just stop when it barely starts holding shape.
How to Build It
1. Brew your coffee.
2. Stir in the sugar while it’s hot.
3. Add the Irish whiskey.
4. Float the soft whipped cream.
5. Don’t stir. Sip it through the cream like you’re supposed to.
Make It Look as Good as It Tastes
Presentation matters—especially when your drink looks this good.
FLUR glasses keep it clean and double-walled, so your drinks stay cold and look just as good as they taste.
