Talk of the Town: Irish Coffee

It’s Paige here. As your self-proclaimed coffee correspondent for Literature in Ireland, I’m here to discuss the Irish coffee situation. That is to say, I’m here to discuss the coffee in Ireland. Irish Coffee is another thing entirely. More information to come.

Simply put, the coffee situation is superb. The cafes are innumerable. One can sit for hours at a dainty outdoor table, enjoying a mocha, or a latte, or an americano, with a scone or biscuit. People-watching and book-reading also pair nicely with a Dublin City Centre coffee. For a coffee snob, Ireland’s coffee has been lovely. An americano is perfect for the drinker of black coffee, but it may also serve as the vehicle for cream and sugar. Bold and rich, Ireland’s coffee usually is made with a machine, unlike the classic American filter coffee and is served with foam that certainly looks delectable, even if it doesn’t add any flavor.

There is something inviting about the air of an Irish café, something greater than the taste of the coffee, something to the effect of “sit down and stay awhile.” Friendly atmospheres and quirky music enhance one’s coffee experience exponentially. And undoubtedly, the traditional after-dinner coffee or tea is quite hospitable. Instead of rushing patrons out the door as they finish their meal, Irish restaurants often expect customers to linger over coffee, dessert, and conversation. The gift of the gab pairs well with a fresh cup of coffee, served in an elegant mug atop a delicate saucer.

Even more hospitable than a sunny day at the café or after-dinner coffee, is the history of the world-renowned Irish Coffee. Interestingly, the tradition began relatively recently, but has now reached an almost mythic level.

According to The Irish Whiskey Trail’s website, the classic Irish Coffee was invented in 1942 in Foynes, a town and airbase near Limerick. The airport had many disgruntled passengers, some of whom were American politicians and celebrities, whose flight connection had turned into an overnight stay. Chef Joe Sheridan wanted to present the tired and careworn passengers with a refreshing and comforting drink. He mixed strong coffee, sugar, and Irish whiskey, and topped the drink with fresh cream. And as they say, the rest is history.

Although your correspondent has not experienced a true Irish Coffee, I am convinced it must be as warm and friendly as the Irish people themselves. Should you begin to miss the Emerald Isle and wish to create this beverage at home, I am including the traditional recipe below.

This is Paige, signing out. May your travels be safe and your coffee be strong!

1.5 parts Fresh Cream—Rich as an Irish Brogue

4 parts Hot Coffee—Strong as a Friendly Hand

1 tsp Brown Sugar—Sweet as the tongue of a Rogue

2 parts Irish Whiskey—Smooth as the Wit of the Land