WHY PAIRING THE RIGHT COFFEE WITH THE RIGHT DESSERT IS IMPORTANT
At the National Coffee Association’s luncheon in 2012, Spencer Turer, Director of Coffee Operations at the coffee consultancy Coffee Analysts, praised the positive characteristics of combining coffee and desserts. In his presentation, Mr. Turer and Christopher Ryan the pastry chef illustrated how coffee and desserts go together by offering samples of peculiar pastries and coffees designed specifically for the occasion. He explained the specifics of how the senses such as taste and aroma come into play when people have a meal. When you come across a combination of coffee and pastry that works, it hugely enhances the coffee’s enjoyment. Treating yourself to your favorite mixture when you are feeling sad is a fantastic way to improve your spirits. A delightful combination of sugary dessert and exquisite coffee is an excellent way to finish a scrumptious meal. It is an amazing addition to livening up any occasion, especially during holidays when you have visitors. Combining the proper coffee with either a pumpkin pie or a gingerbread cookie for the holidays can make a jubilant gathering and provide your visitors with a remarkable seasonal pleasure. Finding a suitable marriage between coffee and dessert is a crucial factor when it comes to having a great dinner. Just like wine goes well with food, having coffee with dessert completes the whole experience.
WHY ARTISANAL?
As coffee drinkers have become more informed about their favored drink, baristas and foodies have been encouraging establishments to provide a wider array of coffee possibilities. This would allow customers to experience more inventive coffee and dessert pairings. You don’t need to leave the house in order to enjoy a delicious coffee and dessert pairing. You can create your own delicious coffee experience in the comfort of your own home. Rather than the everyday cup of drip coffee, why not try something new? Making your own artisan coffee can add to the excitement of a coffee and dessert event. Combining flavors that either go together or contrast each other is an important element to creating an unforgettable coffee and dessert combination. Brewing coffee in a drip machine may make for an easy cup of joe, but specialized techniques used to create craft coffees offer an immense range of subtle scents, tastes, and consistencies that can’t be found from an automated brewer. Coffee made in an artisanal way, through manual processes, gives you the chance to explore different levels of grinding and water temperature to have your desired taste and strength. Making coffee with a French press or pour-over will give you a strong and flavourful cup with a luxurious smell, which you won’t find in coffee made with an automatic machine. The combination of a freshly-prepared, homemade-style specialty coffee and an amazing dessert can make the conclusion of a meal a wonderfully memorable experience due to its intense flavors.
3 BASIC GUIDELINES FOR A GREAT COFFEE AND DESSERT COMBINATION
When experimenting with a combination of coffee and sweet treats, there are a few tips to remember. These fundamental instructions will be of aid to you as you experiment with assorted mixes to recognize what is successful and what is not.
1. BODY
The amount of strength and texture of a coffee is referred to as its “body”; this includes how thick or thin it feels when consumed. When thinking of a possible pairing, the main concept is that a strong-bodied espresso should be combined with a decadent treat. A coffee with a strong flavor and texture that remains even after it is swallowed can be described as full-bodied. A coffee with strong flavor and flavor nuances is a great accompaniment to creamy desserts like cheesecake and dense chocolate cakes. Coffee that is not too intense in flavor works nicely with sweet treats like biscuits, fruit pies, and meringue pies.
2. ACIDITY
The “spark” of a coffee comes from its acidity, making it lively and full of flavor. During the heat-treatment process of making coffee, producers adjust the acids inherent in the coffee beans and lend the coffee its distinctive flavor. The levels of acids in coffee beans vary depending on where the plants were cultivated, impacted by things such as the kind of soil, the atmosphere, and the elevation. The acidity level is altered due to the alteration in focus during the process of roasting. The varying degrees of acidity generate a variety of different flavors, ranging from sweet to tart. Coffees with a high acid content pair nicely with fruits or fruit-based dishes such as pies or tarts. Try combining coffees that have a tangy flavor with a dessert that is made with berries, a dish of cooked fruit topped with pastry, or a bowl of assorted fresh fruits. However, in his 2012 presentation, Mr. Turer suggests steering clear of blending acidic coffees with other dishes which have a sharp flavor.
3. AROMA
The subtle nuances of flavor and smell of a coffee are created by its smell. Coffee lacks personality without a recognisable smell; it’s not exciting and lacks energy. The smell of a coffee brings out tasty hints such as nutty or flower-like undertones. Trying out a combination of coffee and dessert can be an enjoyable experience. Experimenting with the very distinctive taste of coffee can be interesting when paired with ingredients such as spices in a sweet treat. Exploring the world of different coffee and dessert combinations can help you recognize the characteristics of coffee and comprehend how they go with the many types of desserts. You will acquire knowledge of the elements needed for successful combinations and how to prevent making mistakes. You will eventually develop an art in combining coffee and dessert to create a pleasing taste.
2 HELPFUL METHODS OF COMBINING COFFEES AND DESSERTS
1. BY ROAST LEVEL
A great approach to combining coffee and desserts is to take the roast of the coffee into account. The simplest principle is to opt for a light roast coffee when having a light-flavored dessert and a dark roast coffee when having a richer, more intense dessert. The length of the roasting process is the most significant factor in determining the characteristics of a given type of coffee. Heavier roasts need more time in the oven than lighter ones do. This makes lighter roasted coffees taste brighter with hints of fruity notes like lemon and strawberry. In this situation, sweet treats with a lighter flavor profile like pastries, pies, and meringues along with cookies and cakes that are not too heavy. Medium roasting of coffee beans brings out a more earthy taste that reveals notes of spice or nuts. A medium roast pairs particularly well with rich and creamy desserts, like cheesecake or tiramisu. Alternatively, for those looking for something a bit spicier, a piece of apple or pumpkin cake or pie would fit the bill. A dark roast, featuring a bold, intense, and hearty taste, pairs nicely with rich desserts such as chocolatey cakes and mousses, brittles and frosted treats with a caramel or nutty flavor, or ice cream.
2. BY REGION
The body and flavor of coffee will be impacted by the area it is grown in. The flavour characteristics and level of acidity of a coffee are affected by the climate, height and earth it is grown in. The three main production areas for coffee – Latin America, Africa/Arabia, and the Asia/Pacific – provide a rich variety of fragrances, textures, and tasting notes. All of these offer unlimited options for delightful coffee and dessert pairings. East Africa is the motherland of all coffee. The environmental conditions here create a coffee with a robust taste and a zesty flavor, along with fragrances of citrus, fruits, and floral notes. Coffees from this region are enhanced when enjoyed with pies or cakes featuring berries or citrus fruits like lemon meringue or Key Lime. Chocolate treats pair well with coffees from East Africa. Coffees from the Asia/Pacific area usually pack a punch because of their strong aroma and flavor, complemented with floral or herbal hues due to the nourishing volcanic soil in Sumatra and New Guinea. These strong drinks pair well with indulgent desserts like rich pies or cakes. The flavors of the herbs blend well with spices like cinnamon and sweet tastes like toffee and caramel. The mountain regions of such South American nations as Colombia, Costa Rica, and Guatemala are where colorful coffees are cultivated with remarkable spicy and sweet notes. These coffee varieties have a low weight and relatively low acidity, making them a great accompaniment to sweet and nutty treats.
It is time for us to become acquainted with which foods to accompany with our cup of coffee. While we have long been familiar with matching wines and meals, this knowledge is now becoming more pertinent with coffee. Following the accomplishment of our last post regarding coffee and sandwich unions, we have determined to locate the ideal coffee and dessert combinations too.
1. Espresso with Flourless Chocolate Cake
The espresso is served differently from other coffees: in a small portion — which is why the flavor is so intense. This intense taste makes it a great match for desserts like Flourless Chocolate Cake, since the essence of the espresso complements the richness of the cake.
2. Latte with Fruit Tart
Simply put, Latte’s are espresso shots with added milk. Typically referred to as “milk coffee” in Italy, this type of espresso is great for having with lighter desserts like mini cookies and fruit tarts.
3. Americano with Vanilla Buttercream Cupcakes
An Americano is similar to a latte, except instead of using cold milk, it is made with hot water. The drink is richer in flavor than the latte. It is best to accompany the Americano with heavier desserts such as Vanilla Buttercream Cupcakes in order to bring out its flavor and not overpower the dessert.
4. Cappucino with Thin and Crispy Chocolate Chip Cookies
Like the latte, the Macchiato has a combination of espresso and other components. One to two shots of espresso are put over steamed milk and foam made out of milk. An appropriate ratio of steamed milk and milk foam is essential for a stronger latte. This drink is suitable for accentuating mild chocolate desserts, such as Crispy Chocolate Chip Cookies.
5. Macchiato with Caramel Nut Tart
The Macchiato has a stronger focus on espresso than the latte and cappuccino, and much less milk. Drinks of a full-bodied flavor match up nicely with treats that have caramel and nuts, such as the Caramel Nut Tart (did you catch that?).
6. Cafe Au Lait with Tiramisu
“Café au lait” translates literally to “coffee with milk” in French, and this drink differs from the latte since it does not contain espresso. The Cafe Au Lait is a mild beverage, so it is best to have it with treats that are based on coffee to bring out its delightful taste, such as a traditional Tiramisu.
7. Ristretto with Hot Fudge Chocolate Pudding Cake
The Ristretto can be thought of as a bolder and more potent version of the espresso. The quantity of coffee grounds is equivalent, however the Ristretto utilizes half the quantity of water compared to an espresso. This robust libation pairs excellently with rich, chocolatey desserts.
8. Dark Roast Coffee with Dark Chocolate Chunk Brownies
It is clear that drinks which have a darker colour work well with desserts that are more robust and filling. The dark roast coffee complements desserts containing chocolate, like Dark Chocolate Chunk Brownies.
9. Medium Roast Coffee with Chocolate Chip Crush Cookies
For those who prefer something between light and dark roast coffees, medium roast is ideal with lighter desserts that bring out certain flavors, such as the Chocolate Chip Crush Cookies.
10. Light Roast Coffee with Meringues
Light Roast Coffee is the softest type of roast, and goes well with lighter sweets such as Meringues.
Why These Pairings Exactly? Here’s Why
It is generally accepted that when it comes to desserts, the deeper and heartier coffees go well with desserts like chocolate cake or cupcakes that have a thicker and richer consistency. Light coffees are an excellent complement when served with desserts that are not too heavy, like cookies and meringues.
But, as we all know, coffee can get complex. You can adhere to the rule of thumb concerning coffee and desserts, but you can also take it a level higher by pairing them in two other ways.
Pairing Based on Roast
Coffee can be prepared in three varying intensities: light, medium, and dark roasts. It is advisable to couple bold, dark roast coffees with deep, indulgent desserts and mild, light roasts with sweet treats that are not as full-flavored.
Why is this? Every roast experiences a unique process, producing variations in flavor, acidity, and scent. Coffee beans that are given only a short time in the roaster are what make up light roast coffee. The result of this is more caffeine, stronger acidity, and no oil on the surface during the making procedure. Waka Coffee uses a light roast for its Indian Instant Coffee.
Medium roast coffee is the most widely enjoyed variety in the U.S., offering an ideal balance of flavor, body, and acidity. Additionally, Waka Coffee opts for the medium roast for their signature Colombian Instant Coffee.