The Trifàsic

A recipe guide for making the trifàsic: a three-layered variation of the Spanish coffee cocktail using Baileys liqueur, espresso shots, and frothed milk.

Photo by Huey Melendez

Dear coffee lovers,

I came across today’s recipe in an episode of “Coffee Around the World”—the Instagram series by Dak Coffee Roasters in Amsterdam, Netherlands. Presented by Cristina Torres, Dak’s sales and account manager, the trifàsic is a three-layered drink traditionally composed of brandy or liquor, espresso, and a splash of milk. For this variation, we’ll be using Baileys for the base layer, following Cristina’s recipe.

Let’s get brewing! 👀

You’ll need

• A 6-8oz glass

• A light/medium roast coffee with a bright, rich flavor profile

• An espresso machine, distribution tools, and tamp

  • Don’t have an espresso machine? No worries! You can use instant espresso or an AeroPress with a flow control extension to make faux-espresso

• A grinder for espresso

• An espresso chilling ball for cooling your espresso shots (optional)

• A scale to weigh your espresso input/output + ingredients

• A milk pitcher for steaming your milk

  • Alternatively, you could use a handheld milk foaming tool if you don’t have an espresso machine for steaming milk

• A spoon for pouring your drink’s layers

Ingredients

• 20g of coffee in / 60g out (1:3 ratio)

• 40g of Baileys liqueur

• A splash of frothed whole milk

---

---

Recipe steps

1. Pull your 1:3 ratio espresso shots then allow the espresso to rest for at least 1 minute (the Baileys may curdle if fresh espresso shots are added to it)

2. Layer 1: Pour 40g of Baileys into your glass

3. Layer 2: Once cooled, add your espresso on top of the Baileys (pour it onto the back of a spoon above the Baileys so it rests nicely above the liquor)

4. Layer 3: Add a splash of frothed milk at the top (also pour it onto the back a spoon above the espresso layer)

5. This drink is best when the layers are separated, so I’d suggest not stirring it

6. Enjoy your layered, spiked espresso drink. 💙

Photo by Huey Melendez

The trifàsic is a delicious option for an after dinner pick-me-up cocktail or an easy-going, boozy coffee drink for the weekend. Feel free to experiment with this recipe by using other liqueurs or liquors for the base layer ingredient. This drink makes me want to take a trip to Barcelona, Spain so I can order one in a small, local cafe. Hope you enjoy this one!

Have a beautiful day,

Jon Hargreaves
Coffee Club Founder/Designer

---

Editor: Lexi Deverich
Direction: Huey Melendez & Cortez Artis
Photography: Huey Melendez

Recommended equipment & ingredients

Continue reading for recommended products to make this recipe at home! 👀

What we used

• Coffee: Southern Weather from Onyx for $21.50

• Glassware: Vero Cappuccino Glass, Clear from notNeutral for $22.50

• Espresso machine: Appartamento from Rocket Espresso for $2,050

• Espresso grinder: Sette 270Wi from Baratza for $599.95

• Scale: V60 Drip Scale Black from Hario for $60

• Milk pitcher: Eddy Steaming Pitcher from Fellow for $39.95

• Tamper: Spring Loaded Tamper V4 with Ripple Base from Normcore for $48.99

• WDT tool: 0.25mm WDT Distribution Tool V2.1 with Stand from Normcore for $29.99

• Additional brewing equipment:

  • Coffee Alive Extract Chilling Ball from Basic Barista for $20

  • Magnetic Dosing Funnel V2 from Normcore for $25.99

Alternative ingredients & equipment

• Instant espresso: Craft Instant Espresso Multiserve from Blue Bottle for $22.50

• To make faux-espresso:

  • AeroPress Coffee Maker for $39.95

  • AeroPress Flow Control Filter Cap for $24.95

  • AeroPress Paper Micro-Filters for $9.95

  • AeroPress Stainless Steel Filter for $14.95