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A few years ago, I visited Dublin, the capital of Ireland, on a trip.I spent the afternoon at a bar and became friends with the old Irish women's group.
In the conversation, when I had never had a real ilish coffee, the members of the female group feasted on the authentic Irish coffee.Since this time, I have completely fell into the taste.
"Irish coffee", which can be drunk in the United States, varies from justites to the one with coffee and one shot of whiskey.However, there is not much opportunity to enjoy the same level as the home.
Traditional Irish coffee is usually served in a small glass cup as shown in the picture above.
Mix the "Gemson" brand Irish whiskey and coffee with sugar, and put a cold double cream (a thick cream of about 48 % fat) there (whipped cream from a spray can.It is not a type that comes out, but the raw cream of liquid that does not whisk).
It seems easy, but it is difficult to make it without fail.
I visited Ireland last week, but at the bar I stopped by, Martin, the teacher of Irish coffee, made this wonderful drink with a familiar hand.
There is a video of the situation at that time, so please take a look.
Since I shot in a crowded bar, there may be some difficulties to see.Here is another explanation video of how to make it by Gemson (Irish whiskey brand mentioned earlier).It is slightly different from Martin's procedure, but there is no big difference.
In the following, I will explain the procedure of how to make it.If you make it according to this method, you will enjoy the delicious orthodox Irish coffee, but please add the arrangement as needed.
How to make orthodox Irish coffee
First, warm the glass with hot water.If you use a thin glass cup as shown in the photo above, put a spoon in advance to prevent it from breaking by heat.
After discarding the hot water, pour coffee up to about two -thirds of the glass and add an appropriate amount of sugar.Gemson's recipe is recommended to add Demella Rashga (a type of brown sugar) and mascabadosugger (uniformed sugar close to brown sugar) in a ratio of 2 to 1.Martin, on the other hand, had three spoons of ordinary brown sugar.
You may think that "I will add a lot of sugar", but this is the amount of this amount to make the cream on it, and to ensure that the cream to be put later will be raised.It is necessary to dissolve the sugar.
Now, add sugar in coffee and stir well.When the sugar is completely dissolved, add whiskey.In the glass of the size of the above, I add a little "bonus" in addition to one shot.If you want to use a larger glass, of course, increase whiskey.
If you mix the coffee again here, the next is the cream turn.To me, this is where I have the worst way.When I tried it at home before, the poured cream sank to the bottom of the glass.This is not a satisfying Irish coffee.If you don't have enough sugar to mix with coffee, you tend to be careful about how to pour cream.
The trick is to hold the spoon on the glass to put the cream neatly.At this time, while applying the back of the spoon to the surface of the coffee, it keeps an exquisite sense of distance, so that coffee does not enter the depression part of the spoon.Once the position is decided, use the cream slowly to the spoon.This should spread the cream on the coffee.
In Gemson's video, a more fat cream is spooned and puts on.I don't mind this, but to me, I think it looks better than the way to pour from the spoon.If you want to do it very easily, you can use a ready -made spray whipped cream.But this is far from orthodox, and the taste is considerably reduced.
Also, as is common, if you make a mistake in placing the spoon, the cream will not float and it will mix with coffee.The taste does not change, but it looks like it is ruined.
March 17 was St. Patricks Day, a famous holiday in Ireland.If you are interested in delicious Irish food and drinks on this day, which is celebrated in the United States, please try Irish coffee.You will surely want to thank me.
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Image: EMILY PRICE -Lifehacker us
Source: Emily Price / YouTube, Jameson IRISH WHISKEY / YouTube
Emily Price -Lifehacker US [Original text]