The French -- and many Europeans -- frown on serving coffee with dessert. But Americans love this combination that balances bitter with sweet and can often enhance the caramel, nut and chocolate notes found both in the cup and on the plate.
But coffee pairings have recently gone beyond dessert. Earlier this spring Graham Elliot restaurant hosted a coffee pairing dinner that matched Ethiopian Yirgacheffe with tuna sashimi, Mexican Terruno Nayarita with coffee-poached scallops, and a Colombian San Rafael with beef and potato pancake to tantalizing effect. We asked a few coffee experts for their favorite pairings and found some surprises.
1 comment:
This is interesting as I have been a coffee bean salesperson in my past. There are definitely some coffees I just don't like at all, and others that enhance the flavor or "go with" what you're eating.
Heavy nutty or chocolate overtones do well with beef or red meat. The tart or medium roasts seem to enhance the turkey chicken palate. That's my take, like red and white wine I guess, but then again, I just drank the wine and ate whatever, same with the coffee. If it tasted good, it was considered good.
Want to try some Smokey Double Dark?
Italian roast Costa Rican and deep French Roast Java, blended, and smoke added at the last moment of the roasting process. Our favorite here at home, we make it in a Melitta cone filter by the cup, no Bunn or Mr. Coffee here.
Peace
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