17 January 2008 by Shifrah Combiths
Pleasure Comes in Pairs: Explore Coffee and Food Pairing
Coffee pairing, though perhaps it doesn’t inhabit the same status stratum as wine pairing, is nevertheless a palate-thrilling undertaking. Maybe this discrepancy in standing makes coffee pairing feel more within reach to some of us. In any case, deliberately pairing coffee varieties with various foods brings together tasting and articulation, exploration and creativity. Most of all, it engenders self-discovery.
As with wine pairing, one of the first steps of coffee pairing is to become hyper-aware of the aroma, sensations, and flavors of different coffees. Become cognizant of the effect of the coffee’s country of origin, the climate it grows in, and how it’s roasted. Pick apart spiciness, sweetness, bitterness, and all manner of floral, citrus, and smoky tones. Notice how some coffees feel heavy and full in your mouth, while others seem light and sharp. Catalogue the sensations in your memory.
Now for the other half of the pair. In a sense, there are more categories to consider when pairing coffee than in wine. For instance, in coffee pairing, you can play with heat. Imagine steamy espresso poured over creamy ice cream. Imagine eating it by the delicious spoonful as the espresso melts the ice cream and the ice cream renders tiny pools of the espresso icy. In the end you have vanilla-thickened espresso swimming with specks of vanilla bean. This is a classic coffee paired dessert – the Italian affogato di gelato. They also sometimes incorporate caramel and chocolate.
Which brings us to the matter of flavor. The hot/cold contrast exploited in affogatos may also be employed with flavors. A cloyingly sweet chocolate cake may be balanced by a dark and bitter coffee. However, coffee and food pairings that gently play off of one another’s characteristics are also pleasing. What about a rich slice of tres leche complemented by a latte? Black coffee in this case could be too jolting with the dairy-based confection, but floral-noted Caribbean coffee tempered by steamed milk gives the beverage just enough similarity to the desert to meld all the flavors into a seamless mouthful.
In a move away from pure sweets, think of the possibilities with less obviously dessert foods. Spiced breads like zucchini bread or hearty banana bread are favorite options to pair with various types of coffee. Experiment with a range of coffee roasts, growing regions, and flavors. If you’re feeling particularly daring, note that Europeans have long used coffee to enhance the flavors of cheese and even meat.
The bottom line is that successful coffee pairing is altogether a matter of personal taste. If you can voice what about a certain coffee goes well with certain foods (and you most definitely can if you just begin to pay close attention), you’re well on your way to being a coffee pairing expert. Congrats!