Lauri Sturdivant is interested in how our friends and families gather around a table sharing meals and telling stories. In this column she shares recipes and stories from people in Siskiyou County, and restaurant reviews from her travels. Read full interviews, find recipes and reviews at TheBillPlate.com.
Northbound Coffee Roasters is a family owned and operated coffee roasting business located in Mount Shasta. The husband and wife team of Keith Hamrick and Jen Lovrak combined have 30 years of experience in the coffee industry. They are dedicated to sourcing the highest quality certified organic coffees and roasting them to perfection on their vintage German made Probat roaster that was built in 1956.
Northbound Coffee Roasters offers single origin coffees and blends, roasted to order in small batches. They are primarily a wholesale supplier, roasting for cafes, restaurants, and grocery stores in Northern California, Southern Oregon and as far away as Brooklyn.
Northbound Coffee Roasters is located at 409 Berry St. Mount Shasta. Contact them by phone at 530-926-3442 or visit their website northboundcoffee.com
Northbound Irish Coffee
This recipe is Northbound’s version of the original Irish Coffee drink created by Buena Vista Cafe located in San Francisco. Their recipe uses their house blend which is called Mainline. It is a medium roast of a blend of coffees from Mexico and Guatemala. Its flavor profile is chocolatey and paired perfectly with the other ingredients in the drink.
• Two sugar cubes
• Three ounces of freshly brewed, hot coffee. We used four tablespoons per eight ounces of water so the coffee flavor would be extra strong. That is roughly double the amount of coffee that we would normally use for an eight-ounce cup.
• One and a half ounces of Tullamore Dew Irish Whiskey
• Three ounces of chilled heavy whipping cream. It needs to be whipped to the consistency of a pourable milkshake.
A five to six-ounce tempered glass works best. Fill the glass with hot water for 30 seconds allowing the glass to heat up. Discard the hot water and dry the glass. Add the whiskey, the coffee, and two sugar cubes. Stir until the sugar cubes dissolve. Pour the whipped cream slowly over the back of a spoon so it lands gently on the surface of the coffee and whiskey. It should float on the top. About a half inch is just right on top.