Creamy Baileys Coffee Recipe for Cozy Moments: The Right Roast, the 160°F Window, and a Precision Cream Float
Baileys and coffee curdle when the coffee is too acidic or too hot. A dark roast French press at 160-165°F, a 3:1 coffee-to-liqueur ratio, and hand-whipped cream floated over the back of a spoon produces the real version: hot sweet coffee rising through a cool cream layer with every sip, no curdling, no sinking.