Coffee and Food Pairing. What to do what not to do? - Barista Exchange2024-03-29T00:37:55Zhttps://www.baristaexchange.com/forum/topics/coffee-and-food-pairing-what?commentId=1688216%3AComment%3A779645&feed=yes&xn_auth=noAs long as the food does not…tag:www.baristaexchange.com,2015-08-23:1688216:Comment:15666662015-08-23T13:36:38.646ZCoffee Loverhttps://www.baristaexchange.com/profile/AlannaArenstein
<p>As long as the food does not overpower the flavor of the coffee, then it's good! I usually prefer sweet snacks and unsweetened coffee as they complement each other.</p>
<p>As long as the food does not overpower the flavor of the coffee, then it's good! I usually prefer sweet snacks and unsweetened coffee as they complement each other.</p> This thread has some good inf…tag:www.baristaexchange.com,2012-01-26:1688216:Comment:13453252012-01-26T01:05:25.319Zzack burnetthttps://www.baristaexchange.com/profile/zackburnett
<p>This thread has some good info. Anyone else have any more? We've got a coffee pairing dinner coming up and I'd like to hear some people's experiences. I was thinking of doing 4 coffees (Africa, Central and South America and Indonesia) using 3 or 4 different brewing methods to pair with the different courses. We'll cup and taste the food before the event but I'm wondering if pairing an earthy coffee with, say, beets would be a good match or would it be better to pair a clean, snappy…</p>
<p>This thread has some good info. Anyone else have any more? We've got a coffee pairing dinner coming up and I'd like to hear some people's experiences. I was thinking of doing 4 coffees (Africa, Central and South America and Indonesia) using 3 or 4 different brewing methods to pair with the different courses. We'll cup and taste the food before the event but I'm wondering if pairing an earthy coffee with, say, beets would be a good match or would it be better to pair a clean, snappy coffee with something earthy. I'm thinking the latter. I'm super excited about the event and would just like to revive a discussion here. Thanks guys!</p> Thanks for some ideas!tag:www.baristaexchange.com,2010-02-17:1688216:Comment:7796452010-02-17T16:24:22.528ZDylan Junghttps://www.baristaexchange.com/profile/DylanJung
Thanks for some ideas!
Thanks for some ideas! If you do decide to serve bee…tag:www.baristaexchange.com,2010-02-17:1688216:Comment:7794762010-02-17T07:18:26.453ZGabriel Dunnhttps://www.baristaexchange.com/profile/GabrielDunn
If you do decide to serve beer, I highly recommend making it a chocolaty stout paired with essentially any latin american coffee. I'm a huge fan floating an espresso on about 8 oz. of stout beer, but even served on the side can be good. Guinness will do, but if you have a local favorite you should go for it. (Mine is Alameda black bear stout).
If you do decide to serve beer, I highly recommend making it a chocolaty stout paired with essentially any latin american coffee. I'm a huge fan floating an espresso on about 8 oz. of stout beer, but even served on the side can be good. Guinness will do, but if you have a local favorite you should go for it. (Mine is Alameda black bear stout). I'm looking forward to how th…tag:www.baristaexchange.com,2010-02-16:1688216:Comment:7790342010-02-16T22:04:38.144ZAdam Wilsonhttps://www.baristaexchange.com/profile/AdamWilson
I'm looking forward to how this thread develops! Definitely something I'm interested in...<br />
<br />
My only comment is that pairing a french pressed Kenya AA with a good grilled chicken fettucini alfredo changed my whole life ;)
I'm looking forward to how this thread develops! Definitely something I'm interested in...<br />
<br />
My only comment is that pairing a french pressed Kenya AA with a good grilled chicken fettucini alfredo changed my whole life ;) Thanks everyone. I will surel…tag:www.baristaexchange.com,2010-02-07:1688216:Comment:7706692010-02-07T16:26:23.126ZDylan Junghttps://www.baristaexchange.com/profile/DylanJung
Thanks everyone. I will surely post some progress in what I find and what I ultimately go with.<br />
<br />
I will search out some videos as well.
Thanks everyone. I will surely post some progress in what I find and what I ultimately go with.<br />
<br />
I will search out some videos as well. Yeah,... keep us posted on yo…tag:www.baristaexchange.com,2010-02-07:1688216:Comment:7703602010-02-07T02:15:12.923ZJoe Marroccohttps://www.baristaexchange.com/profile/JoeMarrocco
Yeah,... keep us posted on your progress. You could use this thread as a blog to track what you are tasting in your coffees. We could then throw out ideas that we have according to what flavor profiles you are experiencing. Jay and Chris both bring a TON of experience to the table when it comes to this. I would say that I am ever learning. (And, no, I am not insinuating that they are not. They also have a veracious appetite for knowledge, especially when it comes to culinary arts... at least…
Yeah,... keep us posted on your progress. You could use this thread as a blog to track what you are tasting in your coffees. We could then throw out ideas that we have according to what flavor profiles you are experiencing. Jay and Chris both bring a TON of experience to the table when it comes to this. I would say that I am ever learning. (And, no, I am not insinuating that they are not. They also have a veracious appetite for knowledge, especially when it comes to culinary arts... at least from what I have gathered with my interaction with and observance of them. I am simply saying that I am not at a place where I can say I have a ton of experience here yet!!)<br />
<br />
One more idea. Watch some competition videos and see what others have paired with specific coffees. Just food for thought.<br />
Joe Dylan-
You need to sit down…tag:www.baristaexchange.com,2010-02-07:1688216:Comment:7703082010-02-07T01:03:46.409ZJay Caragayhttps://www.baristaexchange.com/profile/JayCaragay
Dylan-<br />
<br />
You need to sit down with the coffees you have chosen and learn their flavor characteristics to create effective pairings. It's a complex decision but one that can produce stunning results - if done properly.<br />
<br />
Best of luck and don't forget to post your menu after the dinner!
Dylan-<br />
<br />
You need to sit down with the coffees you have chosen and learn their flavor characteristics to create effective pairings. It's a complex decision but one that can produce stunning results - if done properly.<br />
<br />
Best of luck and don't forget to post your menu after the dinner! Thanks Chris. I suppose I wil…tag:www.baristaexchange.com,2010-02-06:1688216:Comment:7701602010-02-06T20:28:20.918ZDylan Junghttps://www.baristaexchange.com/profile/DylanJung
Thanks Chris. I suppose I will have to spend some time getting really familiar with what each roaster has to offer before I can decide on pairings. I also have to work within the confines of what our cafe can do. I would like to keep it simple.<br />
<br />
Are there any definitive entrees that are known to work really well with some pretty standard coffees?
Thanks Chris. I suppose I will have to spend some time getting really familiar with what each roaster has to offer before I can decide on pairings. I also have to work within the confines of what our cafe can do. I would like to keep it simple.<br />
<br />
Are there any definitive entrees that are known to work really well with some pretty standard coffees? Dylan,
Keep it simple. Choose…tag:www.baristaexchange.com,2010-02-06:1688216:Comment:7700732010-02-06T17:32:06.508ZDeferiohttps://www.baristaexchange.com/profile/Deferio
Dylan,<br />
Keep it simple. Choose three-four coffees with very different characteristics.<br />
Do 2 appetizer, 1 entrees, and 1 desserts...<br />
<br />
Step one is to cup the coffees thoroughly! Use cupping method and french press method...write down ALL the character traits you can pick out no matter how weird...in the aroma, taste, mouth feel, after taste...etc.<br />
<br />
Usually we pick out tastes that exist in foods we are familiar with. Use your cupping notes for each coffee to choose a pairing that respects the…
Dylan,<br />
Keep it simple. Choose three-four coffees with very different characteristics.<br />
Do 2 appetizer, 1 entrees, and 1 desserts...<br />
<br />
Step one is to cup the coffees thoroughly! Use cupping method and french press method...write down ALL the character traits you can pick out no matter how weird...in the aroma, taste, mouth feel, after taste...etc.<br />
<br />
Usually we pick out tastes that exist in foods we are familiar with. Use your cupping notes for each coffee to choose a pairing that respects the characteristics found in that coffee.<br />
<br />
When I worked at Carriage House Cafe in Ithaca NY we put together a dinner for judges and workers of the NERBC 2008. We called it the NY Coffee Dinner Tour. Featured in Barista Magazines June/July 2008 issue.<br />
Around 6-7 dishes paired with coffees from6-7 different NY roasters.<br />
Hope this helps<br />
-cd