Ingredients
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18g coffee, medium-fine grind (medium-dark or dark roast works best)
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100g water at 93°C / 200°F
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1 oz (30 ml) Irish whiskey
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1–2 tsp packed brown sugar, to taste
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Heavy cream for topping (lightly whipped to soft, not stiff, peaks)

A base of strong, full-bodied coffee gives the whiskey structure without bitterness, while brown sugar adds warmth and cream creates a classic Irish coffee finish. Rich, balanced and perfect for St. Patrick’s Day sipping.
18g coffee, medium-fine grind (medium-dark or dark roast works best)
100g water at 93°C / 200°F
1 oz (30 ml) Irish whiskey
1–2 tsp packed brown sugar, to taste
Heavy cream for topping (lightly whipped to soft, not stiff, peaks)
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