Coffee and Food Pairing
As you know, recently we have been trying to understand our coffees in a more complex way by providing a cupping each week for the Roastery family. It has become an enjoyable way to taste and compare various flavors from all the different regions we offer. Instead of the usual cupping this week, we decided a pairing was a fun, unique alternative way of picking up the subtleties in the coffee while adding the element of which couples best with what type of food.
Food pairing is a relatively young method for bringing out shared flavor components from the food and the undertones in the coffee. When these combinations have similar profiles, such as our Peruvian Coffee paired with brownies, it not only enhances the flavor but also the present odorant concentrations. This type of pairing provides combinations that are based solely on the properties of the different products rather than what we have become accustomed to by cultural or traditional context of the food. It is more about the flavor compounds found present. To read further about the science and origin see Foodpairing.
The idea of intersecting our coffee culture and bakery culture here at the Roastery created a tasting menu that was enlightening and enjoyable. For some, the coffees that we can most commonly predict became more complicated and even more flavorful. For others, it provided a way to depict the different continental beans from one another- which isn’t always an easy task.
Here is how our food pairing began:
We were given four different coffees to try A, B, C, and D. Each of them was from different continental zones-Indonesian, African, South American and Central American. We were asked to blind smell and taste each coffee, write down the flavors and profiles we picked out and then guess not only what area it is from, but also what coffee it could be from that particular region.
Here are some of the notes taken on each of the four coffees:
|Coffee A||Dry finish
Earl Grey Tea
|Coffee D||Heavy body
While some of the coffees seemed obvious to our staff, the choices changed after the food pairing began. We were given apples (something acidic), oranges (something citrus) and fudge brownies (something sweet).
By looking at these tables, could you guess which flavor profile relates to which continent? Would you like to find out?
|Coffee A||South America||Peru – Cautivo|
|Coffee B||Central America||Costa Rica – La Amistad|
|Coffee C||Africa||Ethiopia – Sidamo|
|Coffee D||Indonesia||Sumatra – Gayo Supreme|
Not only was this experience something enjoyable for all of our “coffee junky” employees, but it is very interesting to learn what can enhance the aromas and flavors we have all already fallen in love with. If you are interested in finding out more, or have any questions about the coffees mentioned feel free to come on by, we are always looking for fellow connoisseurs!