FAQ Search Results

That depends on your taste and your coffee machine. Dry beans are easier for your fully automatic machine and require less maintenance. Oily beans often provide a richer, fuller flavour but require more cleaning.

In principle, yes, but fully automatic machines can develop problems more quickly due to accumulated oils. With piston machines or semi-automatics, this is much less of an issue. Regular maintenance makes it possible to use oily beans in any machine.

No, quite the opposite. The oils in oily beans oxidise more quickly when exposed to air, which can reduce the flavour and quality of the coffee over time. Therefore, always store your beans well sealed and in a cool, dark place.

If you use oily coffee beans, it is wise to carry out a thorough cleaning at least once every two weeks. With intensive use, even weekly. This prevents the build-up of oil and preserves the best coffee flavour.

It is best to choose a smooth Irish whiskey such as Jameson, Bushmills or Tullamore D.E.W. These varieties have a mild, rounded flavour that pairs well with coffee and cream.

Yes, absolutely. Aerosol whipped cream is too airy and usually sinks straight through the coffee. Lightly whip fresh cream until it forms soft peaks – this gives the best texture and flavour.

Yes, just use a strong decaffeinated coffee. The flavour remains intact, even if you want to brew it late in the evening. Please note: decaffeinated does not mean caffeine-free, a small residual amount remains.

Technically yes, but sugar helps to connect the flavours of whiskey and coffee and also supports the floating of the cream. Would you prefer it less sweet? Then start with half a teaspoon.

That’s possible, using plant-based cream (such as coconut cream) and an alternative sweetener. Do note that plant-based cream sometimes floats less easily – so some experimentation may be needed.

The cream is supposed to remain on top. You drink it through the layer of cream, which creates that distinctive combination of warm, strong, and smooth in every sip.

This is usually because your coffee is ground too coarsely, the water is too cold or the extraction time is too short. Lightly roasted beans can also naturally produce a sour taste.

Adjust your grind size, use water between 92 and 96 °C, extend the extraction time, and opt for medium or dark roasted beans. This will bring more balance to the flavour.

Not necessarily. Some coffees deliberately have a bright acidity, especially specialty coffees with a light roast. It only becomes unpleasant if the acidity dominates and pushes away other flavours.

No, definitely not. Acidity can actually be a sign of good beans with complex flavours. But... the way you brew them determines whether that acidity is pleasantly fresh or unpleasantly sharp.

No, this variant is pure instant coffee with no added milk powder. To be safe, always check the label on the jar.