Ca Phe 9

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Ca Phe 9 ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
Japanese whisky	30 ml	3 cl	1 oz	3 parts
Crème de cacao	15 ml	1.5 cl	0.5 oz	1.5 parts
Coffee Liqueur	15 ml	1.5 cl	0.5 oz	1.5 parts
Port	10 ml	1 cl	0.3 oz	1 part
Coffee	60 ml	6 cl	2 oz	6 parts
Cocoa Powder	1 pinch	—	—	—
Lemon	1 piece	—	—	—
Coffee Candy	1 piece	—	—	—

Garnish: One cocoa dusting and one small unwrapped coffee candy; express and discard one lemon peel

1. 01

   Chill a small tulip-shaped wine glass and prepare one tiny cocoa dusting, one lemon peel, and one unwrapped coffee candy.

2. 02

   Measure the Japanese whisky, creme de cacao, coffee liqueur, ruby Port, and freshly brewed Vietnamese coffee into a shaker.

3. 03

   Add exactly one large solid ice cube and seal the shaker firmly.

4. 04

   Shake hard until the dark coffee mixture is cold and develops a restrained natural crema.

5. 05

   Fine strain into the chilled glass, dust lightly with cocoa, express the lemon peel over the surface, and discard it.

6. 06

   Clip exactly one small unwrapped coffee candy at the rim and serve without a retained peel, beans, or extra candy.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.