Whisky and coffee are a great match. Grab your sugar or syrup and your favourite whisky. Pour on top of pour-over coffee and have a sip, then you would know it!
After adding coffee to whisky, sugar can elevate and round out the flavours of both sides at the same time, creating a more complex experience. Bourbon is a good idea since it adds a touch of sweetness.
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½ oz of fresh-ground coffee
3 oz of Whisky
¾ oz of Maple syrup
8½ oz of Hot water
Some orange peel
Heat fresh water to 200°F. To reach the right temperature without a thermometer, bring water to a boil and then let it sit for 30 seconds.
Measure 15 grams or 0.5 ounces of fresh ground coffee. This is about 3 standard coffee scoops.
Fold down the seam of the paper filter and place it into the Pour-Over™ brew basket so it lies flat. Then rinse the filter with hot water to eliminate any paper flavours and preheating Pour-Over™ brew basket and carafe can help to keep the temperature consistent throughout the brewing process.
Discard the hot water and pour the whisky and syrup into the carafe.
Place the Pour-Over™ brew basket and carafe on the scale. Add ground coffee and then zero out or "tare" the scale. Pour just enough water (1 ounce or 30 grams) in a spiral motion to saturate the grounds, then wait 30 seconds. When hot water meets coffee grounds, Co2 escapes and creates a “blooming” effect.
At the 30 second mark, resume pouring water over the grounds until your scale reaches 8.5 ounces or 250 grams. Pour first in a spiral pattern, and then straight down, keeping coffee grounds fully saturated from start to finish.
Serve in the whisky glass and garnish with orange peel.