2006-09-17 00:53:33 · 13 answers · asked by Daiva Quinn 1 in Food & Drink ➔ Beer, Wine & Spirits
you have to pour the cream slowly over the back of a metal spoon and make sure there is a little bit of sugar in coffee it encourages the cream to float
2006-09-17 00:57:40 · answer #1 · answered by julie J2006 2 · 0⤊ 0⤋
Irish Coffee
Ingredients
Good Fresh Coffee - Hot
Single or Double Cream
Brown Sugar
Irish Whiskey
Method
Make the fresh hot coffee, pour into a glass leaving about 1 inch free at the top, stir in 2 teaspoons sugar, add 1 or 2 measures of Irish Whiskey and stir with a teaspoon. Allow the coffee to settle while lightly whipping the cream so that it is aerated but not thickly whipped, pour over the back of the spoon, held just above the coffee onto the coffee. If the cream is not aerated it will not float. Simple and effective way to end a meal! Substitue other types of alcohol for the coffee liquer of your choice!
2006-09-17 10:47:32 · answer #2 · answered by catherinemeganwhite 5 · 0⤊ 0⤋
Irish Coffee Recipe
For years, the recipe for Irish Coffee, has been claimed to be invented by The Irish Pubs in San Francisco. In actuality, Irish Coffee is indeed an Irish recipe, having been invented by Joseph Sheridan, the head chef at Foynes at the Shannon Airport in Ireland.
To make a traditional Irish Coffee, the recipe calls for:
-the heating of a stemmed whiskey goblet
-pour in one shot of Irish whiskey
-add three sugar cubes
-fill with strong black coffee to within one inch of top
-stir gently
-top off to the brim with heavy cream slightly aerated
-do NOT stir after adding cream as the true flavor is obtained by drinking the coffee and whiskey through the cream
2006-09-17 07:50:33 · answer #3 · answered by LAUGHING MAGPIE 6 · 0⤊ 0⤋
This was your physics homework wasn't it!!
It's all about molecules and density. Cream is made of fat, which is dense oil. Coffee is made with water (molecules further apart and so less dense). You probably know that oil and water don't easily mix until they are stirred - when they form an emulsion.
Adding sugar to coffee makes it more dense - thicker basically, so when you sloooowly pour it over the cream in - over the back of a spoon - it settles in a layer on the top.
It helps if you let the tip of the spoon just touch the surface of the drink because then you're breaking the surface tension - which is sort of like a skin. If you don't do that because cream is denser than water/coffee - it will tend to drop to the bottom of the cup.
Oh, and heat plays a role but I can't be bothered to go into that now.
Have one on me - Cheers!
2006-09-17 01:07:31 · answer #4 · answered by kittyfreek 5 · 0⤊ 1⤋
It floats cos it does, to float it pour in coffee, alcohol, then use the back of a spoon to pour in the cream. keep the spoon close to the coffee though. for abit of flare stir the coffee so its's moving before you pour in the cream.
2006-09-17 00:58:43 · answer #5 · answered by The Dude 2 · 0⤊ 0⤋
I don't know why it does but if you gently pour the cream over the back of a spoon, it will land less heavily in the coffee and is less likely to sink.
2006-09-17 00:56:31 · answer #6 · answered by Anonymous · 1⤊ 0⤋
has to be double cream, warm the spoon too that helps..put sugar in also and stir before you pour the cream slowly over the back of a tea spoon..good luck...tia maria is nice in coffee made this way
2006-09-17 11:00:50 · answer #7 · answered by shell 2 · 0⤊ 0⤋
heat a teaspoon slightly, then place it on the edge of your glass upside down, gently pour the cream over the back end of the spoon.Don't put any of the spoon into the coffee.
2006-09-17 05:28:17 · answer #8 · answered by blackfoot203 2 · 0⤊ 0⤋
it will only float if you pour it right over the back of a spoon is good
2006-09-17 03:03:38 · answer #9 · answered by Janey 2 · 0⤊ 0⤋
Just whip it up and spoon it on the coffee,have faith,it will float.
2006-09-17 01:01:44 · answer #10 · answered by Julie 5 · 0⤊ 1⤋