Email us  :      john@maherspurecoffee.ie
 Address  :             25 Oliver Plunkett Street
                                  Cork, Ireland

Call us  :          + 353 21 4270008 

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For Coffee lovers

This is the perfect place if you are real coffee lovers. You can get information about the coffee based beverages on this page. We hope you will enjoy your stay.

 Coffee Drinks  

Black Coffee drinks (coffee making methods)

Espresso based drinks

 Espresso and Milk based drinks

 Alcohol content coffee drinks

 Ice coffee drinks

 Unique Coffee beans

 

 

 

 


 

 

 

 

 

 

 

 

 

 

 

 


Filter Coffee

Drip brewing, or filtered coffee, is a method for brewing coffee which involves pouring water over roasted, ground coffee beans contained in a filter. Water seeps through the coffee, absorbing its oils and essences, solely under gravity, then passes through the bottom of the filter. The used coffee grounds are retained in the filter with the liquid falling (dripping) into a jug.

Golden rules of making Filter Coffee:

  • Use 35-50 grams grinded coffee per 1 liter, depending on your taste.
  • medium grinded coffee
  • Use Fresh water from the tap
  • Use Filter paper (designed for filter machines)

 

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Moka (Percolator or Stove Top Coffee)

A coffee percolator is a type of pot used to brew coffee. The name stems from the word "percolate" which means to cause to pass through a permeable substance especially for extracting a soluble constituent. In the case of coffee-brewing the solvent is water, the permeable substance is the coffee grounds, and the soluble constituents are the chemical compounds that give coffee its colour, taste, and aroma.

Golden rules of making Moka Coffee:

  • Use coarse grinded coffee
  • Use fresh water from the tap
  • Keep your moka scrupulously clean inside, but never use detergents.
  • Fill your moka filter to its rim with ground coffee, but don't pack it down.
  • As soon as liquid coffee starts to appear in the upper chamber, turn down the heat to avoid a burnt taste in your moka coffee.

 
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French Press (Cafetiere Coffee)

The French Press is a simple coffee brewing device which was invented in France in the late 19th century. Coffee is brewed by placing the coffee and water together, stirring it and leaving to brew for a few minutes, then pressing the plunger to trap the coffee grounds at the bottom of the beaker. Coffee brewed with the French press captures more of the coffee's flavour and essential oils.

Golden rules of making French Press Coffee:

  • Use medium grinded coffee
  • Use one tablespoon grinded coffee per cup (1,2-1,5 dl)
  • Keep your French Press pot (included filter plunger) clean 
  • Put a litle hot water into the pot to preheat the surface, and discard it
  • Put the coffee into the pot
  • Pour the hot water (approx. 90-95 °C) onto the coffee
  • Cover the pot and wait about 1 minute
  • Remove the filter and stir it
  • Put back the filter and leave it for 1-1,5 minutes again
  • Press down the plunger and your coffee is ready to serve.

 
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Turkish Coffee

Turkish coffee is coffee prepared by boiling finely powdered roast coffee beans in a cezve (pot wich is designed specifically to make Turkish coffee), possibly with sugar, and serving it into a cup, where the dregs settle. The name describes the method of preparation, not the raw material, there is no special Turkish variety of the coffee bean.

Golden rules of making Turkish Coffee:

  • Use very fine grinded coffee
  • Use one teaspoon grinded coffee per cup
  • Put the grinded coffee into the cezve
  • Add sugar (approx. one tea spoon per cup) and water (approx. 60ml per cup)
  • Stir it and heat over low heat until it is frothy on suface but do not boil it.
  • Pour frothy part into coffee cup.
  • Place the cezve over heat
  • Bring to rising boil
  • Pour some more liquid into the coffee cup again
  • Heat once more to rising boil
  • Pour all into the coffee cup and your coffee is ready to serve.

 
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Espresso

Espresso coffee is a small powerfull shot of pressure-brewed coffee. The main feature of this unique beverage a layer of rich dark golden cream on the top, called crema. The crema is one indicator of a quality espresso. Brewing takes about 23 to 25 second using between 7 and 8 grams of finely grinded coffee.

Golden rules of making espresso:

  • 7- 8 grams finely grinded coffee (approx. 300 microns)
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25sec.
  • Preheated cup: approx. 44°C
  • Cup size: max 60 ml
  • Outflow temperature: 86°C
  • Distance between the coffeemachines spout and the bottom of the cup: 80-90mm
  • Distance between the coffeemachines spout and the top of the cup: 20-30mm
  • Beverage quantity: 40-50 ml/1,3-1,7 Oz
  • Serving temperature: 67°C +/- 3 °C

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Espresso Doppio

Doppio is a double shot espresso in a biger cup. You have to use approx. 14 grams espresso grinded coffee in a double basket when you brew a doppio.

Golden rules of making Espresso doppio:

  • 14 grams finely grinded coffee(approx. 300 microns)
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25sec.
  • Preheated cup: approx. 44°C
  • Outflow temperature: 86°C
  • Beverage quantity: 60 ml/2 Oz
  • Serving temperature: 67°C +/- 3 °C

 
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Ristretto

The amount and the quality of the used coffee are same to the espresso. The difference is only the used quantity of hot water .

Golden rules of making Ristretto:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: approx.20 sec.
  • Preheated cup: approx. 44°C
  • Cup size: max 60 ml
  • Outflow temperature: 86°C
  • Distance between the coffeemachines spout and the bottom of the cup: 80-90mm
  • Distance between the coffeemachines spout and the top of the cup: 20-30mm
  • Beverage quantity: 20-25 ml/0,6-0,8 Oz
  • Serving temperature: 67°C +/- 3 °C

 
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Macchiato

A rich espresso shot layered with a light and foamy lid of steamed milk.

Golden rules of making Macchiato:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 60 ml
  • Beverage quantity:  40-50 ml/1,3-1,7 Oz
  • 1-2 teaspoon steamed milk on the top

 
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Espresso Con Panne

A rich espresso shot layered with a lid of whipped cream.

Golden rules of making Espresso Con Penne:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 60 ml 
  • Beverage quantity:  40-50 ml/1,3-1,7 Oz
  • 1-2 teaspoon whipped cream on the top

 
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Espresso Romano

Espresso romano is a rich espresso shot served with a lemon peel.

Golden rules of making Espresso Romano:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 60 ml 
  • Beverage quantity:  40-50 ml/1,3-1,7 Oz
  • one strip lemon peel 

 
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Espresso Lungo

Rich espresso made with more water than usual by prolonging the extraction of a regular espresso.

Golden rules of making Espresso Lungo:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: approx. 1 minute 
  • Cup size: Cup size: max 240ml/8 Oz 
  • Beverage quantity:  90-120 ml/3-4 Oz 

 
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Americano

The pure essence of an espresso shot combinate with hot water(Added hot water). The result is a cup of full bodied coffee.

Golden rules of making Americano:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec.
  • Cup size: max 240ml/8 Oz 
  • Beverage quantity:  120-150 ml/4-5 Oz
  • added 0,8-1dl/2,7-3,4Oz hot water

 
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Cappucino

A shot of espresso pure  coffee, equal parts of steamed and foamed milk, topped with a chocolate dusting. 

Cappucino making process step by step:

  • Fill the foaming jug with full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam wand should be inserted diagonally just below the surface of the milk.)
  • Brew a standard espresso into the preheated cappuchino cup
  • Add steamed milk to the espresso. When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters into the drink until you are about 2/3 from the top
  • Cover the drink with milk foam
  • Top the drink with choc powder

Golden rules of making Cappuchino:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Beverage quantity (coffee with milk): 150-180ml/5-6 Oz
  • use full fat milk
  • Stem milk between 68°C and 74°C
  • Use choco powder to decorate

 
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Café Latte

The café latte is a milky coffee drink made with espresso and steamed milk. It is prepared in a 250 ml/ 8,5Oz glass with a standard espresso and approx. 2 dl hot milk.

Café latte making process step by step:

  • Fill the foaming jug with approx. 2dl full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam vand should be inserted diagonally just below the surface of the milk.)
  • Brew a standard espresso into a small shot pot.
  • Pouring the shot of espresso into the preheated latte glass.
  • Add steamed milk to the espresso. When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters into the drink until you are about 1,5 cm from the top, where you can remove your spoon or spatula.
  • Top the drink with choc powder.

Golden rules of making Café Latte:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Use latte glass (250ml/8,5 Oz)
  • Beverage quantity (coffee with milk): 240-250ml/5-6 Oz
  • use approx. 2dl full fat milk
  • Stem milk between 68°C and 74°C
  • Use choco powder to decorate

 
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Latte Machiato

The latte machiato is very similar to the café latte. The difference between the two drinks is that in a latte machiato, espresso is added to milk, rather than the reverse. When we are adding espresso to milk, it will be between the milk foam and hot milk and create a layered drink.

Latte Machiato making process step by step:

  • Fill the foaming jug with approx. 2dl full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam vand should be inserted diagonally just below the surface of the milk.)
  • Pour the steamed milk into the preheated latte glass.
  • When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters the drink until you are about 1,5 cm from the top, where you can remove your spoon or spatula.
  • Brew a standard espresso into a small shot pot.
  • Carefully pour espresso into the glass. It will sink through the foam and settle just underneath creating a perfect milk-coffee-foam layered latte machiato.
  • Top the drink with choc powder.

Golden rules of making Latte Machiato:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Use latte glass (250ml/8,5 Oz)
  • Beverage quantity (coffee with milk): 240-250ml/5-6 Oz
  • use approx. 2dl full fat milk
  • Stem milk between 68°C and 74°C
  • Use choco powder to decorate

 
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Café Mocha

The Café Mocha is a strength of an espresso shot blended with chocolate syrup, steamed milk, topped with chocolate dusting. Smooth, sweet and comforting.

Café Mocha making process step by step:

  • Fill the foaming jug with approx. 170ml full fat milk.
  • Place thermometer inside the foaming jug.
  • Stem milk between 68°C and 74°C (The steam vand should be inserted diagonally just below the surface of the milk.)
  • Pour the steamed milk into the preheated latte glass.
  • When pouring the milk use a spoon or metal spatula to regulate the flow of the foam.
  • Make sure no foam enters the drink until you are about 1,5 cm from the top, where you can remove your spoon or spatula.
  • Brew a standard espresso into a small shot pot.
  • Add 1Oz chocolate syrup to the espresso and stir it.
  • Carefully pour chocolate espresso mixture into the glass. It will sink through the foam and settle just underneath creating a perfect milk-coffee-foam layered café mocha.
  • Top the drink with choc powder.

Golden rules of making Café Mocha:

  • 7- 8 grams finely grinded coffee
  • tamped ground coffee in the handle
  • force through pressure: 9 bar
  • hot water temperature: 92°C +/- 2 °C
  • running time: 23-25 sec. 
  • Use latte glass (250ml/8,5 Oz)
  • Beverage quantity (coffee chocolate mixture with milk): 240-250ml/5-6 Oz
  • use approx. 170ml full fat milk
  • Stem milk between 68°C and 74°C
  • Use approx. 30ml/1Oz Davinci chocolate syrup
  • Use choco powder to decorate

 
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Irish Coffee

The Irish coffee is a cocktail consisting of espresso shot, Irish whiskey, and sugar, stirred, and topped with thick whipped cream.

Irish Coffee making process step by step:

  • Use a latte glass.
  • Put one table spoon sugar into the glass.
  • Add the Irish Whiskey to the sugar.
  • Inflame the whiskey and sugar mixture and caramelize the sugar.
  • Brew a double espresso into a small shot pot.
  • Pour the espresso to the whiskey and sugar mixture and stir it.
  • Cover the beverage with thick whipped cream.
  • Serve it hot.

Ingredients of Irish Coffee:

  • one shot of double espresso(80ml)
  • 40ml Irish whiskey( Tullamore Dew, Jameson, Paddy…)
  • one tablespoon brown sugar
  • 30ml fresh whipped cream

 
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Espresso Corretto

The espresso corretto is an Italian beverage, one standard espresso combinated with a shot of alcoholic drink. (It is made with grappa in Italy).

Espresso Corretto making process step by step:

  • Use a coffee cup or glass.
  • Brew a standard espresso into the cup.
  • Add a shot of liquor to the coffee.
  • Serve it without sugar and milk.

Ingredients of Espresso Corretto:

  • one shot of standard espresso(40-50ml)
  • 20-40ml alcoholic drink(grappa,sambuca,brandy...)

 
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Jamaican Coffee

In Jamaica the coffee drinkers prefer the longer and lighter coffee drinks. They usually use medium rosat coffee beans to prepare their coffee beverages. The Jamaican coffee is light, long coffee combinated with rum.

Jamaican coffee making process step by step: 

  • Brew your coffee first, use medium roast coffee beans.
  • Put orange rings and the lemon into a pot.
  • Pour the coffee onto the fruits and heat through.
  • Before the coffee starts to boil, add the rum and the sugar.
  • Boil it for a few minutes.
  • Take the pot from the heater and leave it about 2-3 minutes.
  • Strain the beverage into brandy glasses.
  • Cover the beverage with fresh whipped cream.
  • Serve it hot.

Ingredients of Jamaican Coffee:

  • 2-3 rings orange
  • 1 ring lemon
  • 200ml coffee (from medium roast coffee beans)
  • 50ml jamaican rum
  • 1 tablespoon sugar
  • 30ml fresh whipped cream

 
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Café Colada

The Café Colada is a delicious coffee drink containing alcohol, made of the ingredients from the Caribbean area.

Café Colada making process step by step: 

  • Brew a espresso lungo into a small shot pot.
  • Pour the coffe into the container of the blender.
  • Add the rum and the coconut liquor to the coffee
  • Add the coco-nut milk and the vanilla aroma to the mixture.
  • Add the ice cubes to the mixture and mix it with the blender.
  • Pour the beverge into a glass
  • Decorate it with whipped cream, slices of pineaple and chopped nuts

Ingredients of Café Colada:

  • one espresso lungo
  • 20 ml white rum
  • 20 ml coco-nut liquor
  • 40ml coco-nut milk 
  • 5 drops vanilla aroma 
  • 100 ml ice cubes
  • whipped cream
  • pineaple slices
  • chopped nuts

 
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Café á l'Orange

The Café á l'Orange is a delicious coctail, made with coffee and orange liquor.

Café á l'Orange making process step by step: 

  • Add the sugar and the chopped orange peels to the whipped cream.
  • Brew a Americano into a coffee cup or glass.
  • Add the orange liquor to the coffee and stir it.
  • Cover the liquid with the whipped cream containig the suger and the orange peels.
  • Decorate it with orange rings or orange peels.

Ingredients of Café á l'Orange:

  • one americano (150ml)
  • 40-50 ml orange liquor 
  • 40-50 ml whipped cream 
  • one teaspoon icing sugar
  • a litle chopped orange peel 
  • one orange ring or orange peel

 
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American Iced Coffee

The American Iced Coffee is a cooled filter coffee. The coffee ground could be any type, such as dark roasted arabica or light roasted robusta.

American Iced Coffee making process step by step: 

  • Brew a jug of filter coffee.
  • Fill the half of coffee into the ice-tray.
  • Put the ice-tray into the freezer and freeze it.
  • Put the other half of coffee into the fridge and cool it but don't freeze it.
  • Take the ice-cubes and the cooled coffee from the fridge.
  • Fill the cold coffee and the ice-cubes made of coffee into a glass in half-and-half.
  • Decorate it with chopped peels of lemon.
  • Use sugar syrup to sweeten.
  • Serve it cold.

Ingredients of American Iced Coffee:

  • half jug of cooled filter coffee
  • half jug of iced filter coffee
  • chopped lemon peels
  • sugar syrup

 
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Café Granita

The Café Granita is a cool slushy made of coffee, topped with whipped cream.

Café Granita making process step by step: 

  • Boil the half ot the water
  • Dissolve the sugar into the boiling water.
  • Put the mixture into the fridge and cool it.
  • Take the cold liquid from the fridge.
  • Add the other half of water, the coffee lungo and the aroma to the cold mixture and stir it.
  • Pour the mixture into the ice-tray.
  • Put the ice-tray into the freezer and freeze it.
  • Take the ice-cubes from the freezer and put it into the container of the blender.
  • Make slushy out of the ice-cubes.
  • Pour the slushy into a glass and cover it whit whipped cream.

Ingredients of Café Granita:

  • one espresso lungo
  • 100ml water 
  • one teaspoon sugar 
  • sugar syrup
  • 2-3 drops aroma(vanilla, caramel, coco-nut)
  • whipped cream

 
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Café Frappé

The Café Frappé is a shot of espresso combinated with ice-cream, decorated with wipped cream and chocolate chips.

Café Frappé making process step by step: 

  • Brew a shot of espresso.
  • Put the ice-cream and the espresso into the container of the blender.
  • Mix it together.
  • Fill a glass half with ice slushy and pour the caffee and ice-cream mixture on top. 
  • Decorate the bewerage with wipped cream, cinnamon, sugar syrup and chocolate chips.

Ingredients of Café Frappé:

  • one shot of espresso
  • approx. 100g ice-cream(vanilla, chocolate, vanilla with chocolate chips, or walnut)
  • sugar or sugar syrup
  • whipped cream, cinnamon, chocolate chips
  • 100ml ice slushy

 
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Kopi Luwak

The Kopi Luwak are one of the most expensive coffee beans on the world. They are robusta or arabica coffee beans which have been eaten by and passed through the digestive tract of the palm civet. This product is comes from the islands of Sumatra, Java and Sulawesi in the Indonesian Archipelago. Kopi is the Indonesian name of coffee and Luwak is local name of the palm civet. The palm civet also called Toddy Cat. This animal lives in the trees and eats insects, small mammals and fruits included the coffee cherrys. One of their favorite foods is the red, ripe coffee cherry. The civets stomach can digest the softer outer part of the coffee cherry but can not the inner bean. The bean finishes its journey into the feaces of the palm civet. The beans are collected from the forest floor and are cleaned. The roasting process and grinding of the Kopi Luwak are same to the other coffee beans. The enzymes in the stomach of the palm civet are giving the unique flavour to the coffee drinks which made by Kopi Luwak.

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Jamaica Blue Montain

This is a quintessential classic coffee grown in the Blue Mountains of Jamaica. The Blue Mountain’s natural conditions of even rainfall, excellent microclimate for coffee and mist drenched slopes form the base for an excellent cup of coffee. Blue Mountain is considered the “Rolls Royce” of all coffees. Its rarity, due to the limitations of the growing area is reflected in the price. Is subtly complex with a smooth texture, generous aroma and delicately balanced body and acidity.

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Hawaiian Kona

Cornwell Estate is located at 1500 feet elevation in the heart of the Kona Coffee Belt. A very superior quality coffee with a mild smooth taste. It has a deliciously rich flavour, full body and fine aroma. Imagine the sunshine and the sand with soft pacific breezes… what a way to end that special ‘ a deux’.

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