Food pairing. Matching coffee to different foods.
Food Pairing. Matching Coffee
Pairing coffee with food can enhance the flavours of both, creating a symphony for the senses. Just as with wine, different coffee origins offer distinct characteristics that can complement or contrast with different foods. Exploring the interplay between coffee and cuisine opens up a world of great combinations, where the right coffee can elevate the taste of a dish to new heights.
Let’s take a journey through the landscapes of coffee-growing regions, matching their unique profiles with delicious, and maybe unexpected foods.
The bright acidity and floral notes of Ethiopian coffee, often referred to as the birthplace of coffee, pairs wonderfully with light and fruity desserts. Try a slice of lemon tart or a delicate berry pavlova, their zesty and tangy flavours harmonising with the citrusy undertones of a freshly made Ethiopian Yirgacheffe, like our delicious Tiger Paw blend. The contrast between the coffee’s floral aroma and the sweetness of the dessert creates a lovely balance on the palate.
Moving on to the smooth and chocolaty coffees of Central America, such as those from Guatemala or Costa Rica, like our amazing French Roast. These beans complement rich, savoury dishes with ease. A hearty beef stew or a good ribeye steak finds a perfect match in the deep, caramel-like sweetness of a Guatemalan Huehuetenango. The coffee’s velvety texture and hints of cocoa provide a comforting counterpoint to the savoury, meaty flavours, making for a satisfying dining experience.
For those who prefer a more robust and earthy coffee, the bold flavours of Indonesian coffees like our Jaggy Loko and Rising Tide blends are great paired with spicy or smoky foods. Even a slice of pepperoni pizza or a plate of spicy chicken wings alongside a cup with Mandheling coffee. The coffee’s intense, earthy notes and lingering spice complement the bold flavours of the dish, creating a fiery yet harmonious union on the palate.
Moving along to South American coffees, the bright acidity and nutty undertones of Colombian beans, like the Yellow Bourbon of our Bourbon Manizales make them versatile partners for a wide range of foods. A simple yet elegant pairing could be a classic cheese platter featuring aged cheddar, creamy brie, and tangy blue cheese, accompanied by a cup of Bourbon Manizales. The coffee’s nutty sweetness enhances the richness of the cheeses, while its acidity helps cleanse the palate between bites, leaving you craving another sip.
Exploring further south, the velvety smoothness and subtle acidity of Peruvian coffees make them ideal companions for desserts with caramel or toffee flavours. Indulge in a slice of decadent caramel cheesecake or a sticky toffee pudding, accompanied by a cup of Peruvian Cajamarca coffee. The coffee’s delicate acidity cuts through the richness of the desserts, while its caramel-like sweetness enhances the overall flavour experience, leaving you with a lingering sense of satisfaction.
Kenyan and Tanzanian coffees shine with light desserts
With pastry and lighter confections, the floral and fruity notes Tanzanian coffees shine when paired with light, buttery pastries or fruit-based desserts. You could match a freshly baked croissant or a slice of peach cobbler alongside a cup of our Torero blend coffee. The coffee’s vibrant acidity and complex fruity aromas elevate the sweetness of the pastries, creating a delightful interplay of flavours that dance across the palate.
Pairing coffee with food is an exploration of flavours and textures, where the unique characteristics of each origin enhance the dining experience and each element elevates the other. Experimentation is the key to finding great partnerships.
