Ingredients
1 cup Terroir Bolivia Bio Arabcia R.L. (prepared with the French Press)
4 cl Irish Single Malt Whiskey (10 Years, Cask Strength) vomFASS
2 cl sugar syrup
1 dl cream
Preparation
Grind 14 grams of Terroir Bolivia coarsely and add to the French Press. Add 2 dl hot water (approx. 95 °C). Allow to infuse for 3 minutes.
Pour the whiskey, sugar syrup and finally the coffee into an original Irish Coffee glass and stir.
Shake the cream (without ice cubes!) in the shaker and then slowly pour into the glass from above.
Cheers!
