Irish coffee originated in 1943 when a bartender mixed whiskey, coffee, and cream for travelers. The recipe is timeless, but getting the cream to float is challenging. Techniques include using thickened heavy cream and a warmed metal spoon. The physics behind the floatation involves ensuring the cream is less dense than the coffee, which should be medium-roast and sweetened to enhance density. With practice and the right tips, anyone can master Irish coffee preparation.
To get the iconic cream to sit on top of Irish coffee, use a warm metal spoon and pour the cream over it, allowing it to float.
Using medium-roast coffee strengthens Irish coffee's balance, while sugar elevates both flavor and density, which aids in creating that memorable cream layer.
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