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Coffee and food pairing?

post #1 of 9
Thread Starter 
Hey everyone,

Something I've been doing as a project at work lately is designing a coffee (filter, espresso) and food pairing menu. Sweet food items are obvious like tiramisu etc, but any ideas on savory products? Has any one done anything like this before? I know coffee and wine is relatively similar...

Any ideas would be greatly appreciated,

Jaidyn
post #2 of 9

Uhm , i dont find coffe and wine similiar at all <_<. 

The fact you can drink one hot and the other at room temp. already changes so much when pairing. The fact one is more acidic then the other , and even the fact that one can be naturally sweeter. 

 

Coffee varies from color , aroma , species , and where it is produced. 

 

I find coffee goes great with berries , depending on the type of coffee ( usually african/ethiopian ).

 

Here in Brazil most of our coffee can be wonderfully paired with mostly any baked goods but goes great with nuts and chocolate. 

 

Coffe and cinnamon in my opinion also work very well together and depending on the coffee it can also work very well with other nuts ( macadamia , hazel , brazil nuts ). 

 

Now if i had to pair coffee with savory dishes , the dish would most likely be anything baked , with cheese.

A Neutral or salty cheese can go great with coffee in my opinion. 

 

Also depending on the brand it can work well with some asian flavors <_< just dont over exagerate. 

 

 

My grandparents and father and some other family members harvest coffee ( been doing it for decades now ). 

My breakfast ever since i was 5 or 6 was coffee and milk in a sippy cup , its something i enjoy , take seriously , and love. Don´t plan on entering the coffee business , but i understand somethings about it. 

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #3 of 9
Thread Starter 
Hmm interesting feedback, thanks smile.gif

Yeah I see what you mean by coffee and wine not being similar; I suppose I meant the similarities in tasting notes (floral, fruity, chocolatey, nutty etc) in certain forms and temperatures.

That's cool that your father harvests coffee! I work for a specialty coffee business (we only use micro lot, serving some of the finest in Australia) and we roast coffee ourselves.
Do you sell the batches abroad? We maybe interested...

Anyway, cheers for your thoughts wink.gif

Jaidyn
post #4 of 9

We supply to local and national markets , nowadays we stopped roasting and now sell the coffee beans. 

 

The seeds are sold to industries and suppliers that roast , clean and grind themselves. 

Our coffee is used in household brands like nescafe xD .  

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

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Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #5 of 9
Thread Starter 
Ah, sweet. No worries then smile.gif

We recently did a dish with bacon marinated in a mixture of coffee grounds, treacle, brown sugar and chilli. It was really delicious!
post #6 of 9

Coffee Glazed Stuffed Chicken a boneless and skinless breast, stuffed with grilled Orange Chipotle glazed Plantains and grilled Kale, then brushed with a Costa Rican Coffee Glaze and grilled

 

Java Deluxe Steak a New York Steak coated with cracked roasted Coffee Beans from Indonesia and Szechuan Peppercorns, then grilled and topped with a Malay Onion Sambal

 

Coffee Lacquered Stuffed Chicken Breast with Redeye Gravy with a Coffee Glaze, stuffed with Black Forrest Ham, Leeks, and Sage , then grilled and topped with a Ham and Coffee flavored Sauce

 

Texas Cowboy Portobello seasoned with a spice rub of Coffee, Black Pepper, Cumin, Coriander, and Brown Sugar; then grilled with a Mesquite Smoked Sweet Onion Sauce and topped with thinly sliced Charred Onions

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #7 of 9
Thread Starter 
Thanks cheflayne, those sound great!
post #8 of 9

In terms of flavours, it can probably work great. But I'm guessing there are some obstacles in the way too...

 

-Temperature: Wine/Beer/Etc. is usually cold or room temperature against warm food. Warm coffee and warm food can be a bit overwhelming. If you got great coffee you can of course serve it closer to room temp. But then again, your guests may react negatively to "lukewarm coffee". 

-Fat: Wine usually "cleans up" and refreshes your mouth when eating savory food. Coffee itself has fat in it and coats the inside of your mouth, and may end up muddling flavours more than defining them. 

-More I can't think of riiiight now :P

 

If you are going to venture into savory then it might be best to focus on simple warm breakfast/lunch instead of dinners, perhaps? Then you also don't have to break down the cultural barriers of drinking coffee for dinner ;)

post #9 of 9

Basically whenever I do a pairing menu (whether it be wine, beer, coffee, tea, juice, etc.), I think in terms of dishes where I use the specific beverage being paired in the preparation of that particular course.

 

example: Pairing with a Costa Rica Tarrazu Dota Providencia: coffee has tasting notes of citrus fruit and pineapple

 

Coffee Glazed Stuffed Chicken a boneless and skinless breast, stuffed with grilled Orange Chipotle glazed Plantains and grilled Kale, then brushed with a Costa Rican Coffee Glaze and grilled

 

I obviously used the tarrazu in the glaze as well as in additional parts of the preparation. I also used brewed as well as freshly ground.

 

So Jaidyn, what have you come up with so far, dying to know. Come on, give!


Edited by cheflayne - 12/11/13 at 9:36am
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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