How to Make Fresh Roasted Irish Coffee
Irish Coffee is famous for being just about the best winter warmer around (for adults)! This recipe comes from Buena Vista Cafe in San Francisco, home of the original Irish Coffee. We tried it here in our test kitchen and we couldn't wait to share it with you! Here's what the experts have to say about it:
“The Irish Coffee was invented by Chef Joe Sheridan in Ireland and made famous in America by the Buena Vista Cafe in San Francisco. Since 1952, they've sold millions of their perfected Irish Coffees over the years. They're still served to this day at the Buena Vista. Here's how you can enjoy one in your own home.”
The Buena Vista uses a local light roast, and we've found that our new FRC Light Roast Artisan Blend comes very close to the original. However, for those that are looking for a deeper, darker Irish coffee, the FRC Dark Roast will toast you all the way through.
No one likes waiting for drinks, so let's get right to it. Here's how to make your very own Buena Vista-inspired Irish Coffee.
Fresh Roasted Irish Coffee
- 4 oz. drip coffee (use FRC Light or FRC Dark)
- 1.5 oz. Irish whiskey (Buena Vista uses Tullamore Dew)
- 2 tsp. sugar (we used turbinado for added sweetness)
- 1.5 oz. heavy cream, lightly whipped
- Fill a 16 oz. glass with hot water to condition the glass—this helps keep your coffee hot. Empty the water before adding other ingredients!
- Add 1.5 oz. (or the larger part of a jigger) of Irish whiskey to your glass.
- Top with 4 oz. of freshly brewed FRC drip coffee.
- Add 2 tsp. sugar and stir until dissolved. If you have a milk frother, this step will be a breeze.
- Froth 1.5 oz. heavy cream in a spouted pitcher until somewhat pillowy. Do not over-froth or it'll get too heavy and sink, which is still an Irish coffee, just not as Buena Vista-neat.
- Slowly pour frothed heavy cream over a spoon to evenly distribute it atop your Irish coffee.
The best part about using drip coffee is you will undoubtedly have enough in the pot for a couple more glasses before you have to brew a second pot, so sip in moderation. How neatly you can pour whisky into a jigger or layer the cream on top after two or three is debatable, so good luck!