You wake up in the morning. You’re foggy and a bit disoriented. You reach for a jolt of BITTER, ie: Drip Coffee, Espresso, French Press… I could list more, but they all typically include sugar, an entirely different life changing ingredient we add to our daily chemistry. Many Seattleites, would claim the consumption of coffee to be a near religious experience.
Today, I am going to discuss using the highly beloved coffee bean as a culinary ingredient. Yeah, I know! Life just moved to an even better place!
Whether using Dark roast, with it’s LOUD flavors or Lighter roast, that can be a bit more moderate, even quiet, in it’s expression, you have so many opportunities to create!
Maybe you have already risked it all, combining coffee with chocolate in your baking. Those two tango sublimely outside your coffee cup! How about using coffee in savory dishes?
Beef and Pork are great dishes to consider using fresh ground coffee, or espresso beans, as the primary component of a rub. The big flavors of coffee is incredible paired up with warm spices, spicy peppers, smokey flavored ingredients.
I also like to use coffee in sauces and gravies; even soups and chili. Have a project that is just not right; no pizzazz, no WOW? Add some prepared coffee to the liquid you are reducing. Be careful, it may feel like your kitchen had a little earthquake… Taste it now. And??? All of sudden, that dish is yelling HELLO!!! EAT ME!!
Don’t be Bitter! Have FUN with your FOOD! Chef Celinda