The Photographic Process of Making Irish Coffee (page 1 of 3) (An accompaniment to the Traditional Irish Coffee recipe available at http://www.mirkwooddesigns.com/recipes/irish-coffee.pdf)
Here are the ingredients I used. I grind my own coffee beans. These are New York Blend, a blend specific to a local market. They’re a light roast (meaning more caffeine). To the left is the Irish Cream syrup you can use in place of the whiskey and sugar if you want to make a non-alcoholic version.
I prefer to use the French press method of making coffee. For this process you use a very coarse grind, as shown.
At right is my French press coffeemaker, at least that’s what we call it in the U.S. I know that it has other names in other countries. It produces, in my opinion, the best coffee of any method I’ve ever tried. Here’s how I use it: Put 2 tablespoons of coarsely ground coffee beans into the press. Pour in 6 ounces of just boiling water and stir. (You can make more than one cup at a time, of course, but always use 2 tablespoons coffee per 6 ounces of water.) Press the plunger until the filter is just touching the surface of the water. Allow to brew for 4 minutes. Press the plunger down the rest of the way and pour your brewed coffee into a mug. Copyright 2010 by Ruthann Logsdon Zaroff for Mirkwood Designs. This pattern is for personal use only and may not be sold or otherwise distributed without this copyright information. MirkwoodDesigns.com
The Photographic Process of the Making Irish Coffee (page 2 of 3)
Here is the coffee, whiskey, and two lumps of sugar heating on the stove. Heat just until the sugar is dissolved (Do not boil!). Remember, you can use 2 teaspoons of either brown or white sugar instead of the sugar cubes.
I used a small whisk (you can use a fork) to make the heavy cream just slightly frothy. Do NOT make whipped cream!
Copyright 2010 by Ruthann Logsdon Zaroff for Mirkwood Designs. This pattern is for personal use only and may not be sold or otherwise distributed without this copyright information. MirkwoodDesigns.com
The Photographic Process of the Making Irish Coffee (page 3 of 3)
Here I’m spooning the slightly whipped cream on top of the coffee – this must be done very gently so that the cream doesn’t sink into the coffee. Do not mix the cream into the coffee. You’re supposed to drink the coffee through the layer of cream.
SLÁINTE! Copyright 2010 by Ruthann Logsdon Zaroff for Mirkwood Designs. This pattern is for personal use only and may not be sold or otherwise distributed without this copyright information. MirkwoodDesigns.com