Well, this is a stupid question I am sure but
I am planning to make some irish cream with 5 1/2 oz coffee, 1 1/2 house godiva white choco, 3/4 oz baileys and some whipped cream.

I have some

From whole foods: all fairly light roasts

Kenyan Grand Cru
Colombian La Cacia
Ethiopian Yirga

And not from whole foods

Nicaraguan Single Estate supposedly shade grown but, it is also about 3 weeks old and was very darkly roasted, at least full city + maybe even a little more.


I am using a vac pot, so I anticipate some loss of body, but i want something that will still hold up in the mix. Any opinions...

Thanks guys!

Blends of Kenya and Colombia have long been considered good for milk. However, all this is very roast dependent - rolling second crack roasts are usually the best performers in milk.

Your best course of action is to brew all the coffees separately, add the same proportion of milk to each, then mix and match in a small bowl or cup, until you hit on the combo of milk coffees that works best. That will, in all likelihood, also work best for your Irish cream