The piscafé: a drink to combat the cold
The coffee and spirits reveal a special attraction during the winter season. The Irish coffee is the inspiration for the piscafé, hot drink that bears the touch of our fine spirits flag.
One raw winter night in 1942, a chef named Joseph Sheridan created for American travelers a chilly popular Irish coffee today. In Foynes Airbase (center of Ireland, where he arrived by seaplane flights exclusive connecting America and Europe), the combination of sugar, coffee and whiskey Irish fell very well and became a classic drink in this scale, where once Stanton Delaplane came to stop, an American travel writer (winner of the Pulitzer Prize in 1942) decided to spread it across the Atlantic.
The story goes that the night of November 10, 1952, Jack Koeppler, owner of the cafe-restaurant Buena Vista (San Francisco, California), accepted the challenge of Delaplane to help recreate the coffee with whiskey he took in the Irish port. Two aspects were difficult to imitate: the flavor and the cream, which did not come to float as in the original preparation.
Enthusiastic about his search, Koeppler traveled to Ireland in search of the perfect whiskey, and that allowed to solve the first problem was missing the second. The friends had consulted with the then mayor of San Francisco, a dairy owner, who discovered that if the cream was aged for 48 hours and beaten up to the required consistency, the foam float "like a swan on the delicate nectar of Jack and Stan. " Así llegaron a replicar la bebida perfecta, que se hizo famosa en todo el mundo. Thus they came to replicate the perfect beverage, which became famous worldwide.
Since then, the formula and followed the recipe spread official International Bartenders Association (IBA), two parts whiskey, four of coffee, one and a half of cream and a teaspoon of brown sugar.
PERUVIAN VERSION
Hans Pundsack , a German 26 years ago came to the province of Oxapampa (Pasco) and foresaw the potential of Peruvian coffee as a product of special category (or origin, in this case, Villa Rica and surrounding areas), includes a recipe for Irish Coffee on the website of Hansa, the special Arabic coffee brand (organic wash), which he oversees and toast for 16 years.
Inspired by this famous hot drink, and barista Pundsack José Parinango decided to prepare a formula that would combine their special input flagship product with more representative of our country: the pisco .
They made the test of fire and presented to those attending the General Assembly of the Organization of American States (OEA in Spanish), held in Lima in June, the Peruvian alternative piscafé in the mixture of 165 ml of coffee and an American pisco ounce breaks proved to be very well received.
"The difference is that the first Irish coffee mix 12 grams of sugar per one-half ounces of whiskey, then add the add the coffee," explains Parinango, who confesses that at this international summit served thousands of cups of piscafé, an option recommended to warm the body in these days of strong winter that we have had in Lima.
How to recognize a good coffee?
The barista José Pisango recognize a good coffee tasting a short (so-called Italian espresso, 45 ml). It should be noted for its good aroma, body, fine acidity and flavor. The Coffee come in cup warm and have a layer of cream on top (if not see it, is the right to claim).
