Filtered Coffee Based
Coffee Styles



For most of these filtered coffee based coffee styles the coffee-base needs to be fairly strong.
Use freshly roasted Medium roast beans and grind them just before brewing your coffee.

IRISH COFFEE: A tall porcelain cup or glass with handle, filled ½ with coffee, a shot of Irish whiskey and topped off with slightly whipped cream; serve with  sugar on the side.



CAFÉ MELANGE: Viennese style of coffee, two parts of coffee to one part hot milk, topped with whipped cream. Serve in a tall glass or tall porcelain cup on a saucer.


 
BASIC COFFEE FRAPPE: 250ml cold strong coffee, one to two tablespoons of condensed milk or single cream, a spoonful of vanilla essence (or another essence, if desired), and crushed ice. Combine ingredients in a blender, blend until smooth. Serve in a tall glass.



CAFE BRULOT DIABOLIQUE: La Grande Dame of coffee styles, this
very traditional recipe boasts a pedigree of 250 years of coffee
culture in New Orleans . 
Make 250ml (the equivalent of four small cups/demitasses) of very strong coffee, keep it covered and warm.
In a small saucepan, slowly heat 150ml brandy and 85ml Cointreau, Grand Marnier
or Calvados,  one tsp of mixed lemon and orange zest, six cloves, a  cinnamon stick, and at least 3 tablespoons of sugar.
When the contents of the pan start steaming,  carefully ignite it and let it flame-up for 3 seconds.
Slowly pour the hot coffee into the flaming mixture while stirring, until the flame in the pan has been  extinguished. 
If you serve this at the dinner table and are after a spectacular effect, you can pour the flaming  alcohol carefully into the coffee. Pour the coffee through a strainer into small cups and serve immediately.




COFFEE AND CREAM: A thin porcelain cup (on a saucer) filled ¾ with filter-coffee and topped with slightly whipped cream.

Variations:

COFFEE AND EVAPORATED MILK: A cup or mug, filled 4/5th with coffee, and topped up with evaporated milk.
This style is mostly drunk in The Netherlands and Northern Germany, where the evaporated milk is sold as “coffee-milk”



VIETNAMESE COFFEE: a smallcup of strong filtered coffee
with a tablespoon of sweetened condensed milk added to it.
The Vietnamese coffee filter is a small, lidded ‘top-hat” shaped filter with a broader rim, which sits on the rim of the cup; the coffee is filtered directly in the cup.
In Vietnam they use mostly deeply roasted Robusta coffee beans, giving this coffee a very distinctive flavour.
If you would like to try to make this style and do not have Robusta coffee beans, use Full City Roast or Italian Espresso Style roasted Arabica coffee.