Beyond the cup – coffee’s untapped potential

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Did you know a roasted coffee bean is a biochemical goldmine? It contains

  • Chlorogenic acids: The backbone of coffee’s bitterness, they morph into fruity, earthy notes during roasting.

  • Furans and pyrazines: These give coffee its roasted, nutty character.

  • Aldehydes and Ketones: These impart floral, fruity, caramel notes - the same flavours you find in a perfectly browned butter sauce.

Great examples of coffee in food include

  • Coffee-Braised Short Ribs

  • Coffee-Dusted Seared Tuna

  • Coffee-Cocoa Chicken Mole

  • Coffee-Citrus Vinaigrette

  • Coffee-Cream Panna Cotta

The Maillard reaction - our beloved browning mechanism - starts around 140°C and is key to coffee’s roasted allure. As amino acids and sugars interact during roasting, they generate the “brown” flavours sought in grilled steak or baked bread. This chemical similarity is why coffee can so effortlessly integrate into sauces, rubs or even marinades.

Coffee and umami: a surprising partnership

Umami - the elusive fifth taste - is why we love soy sauce, mushrooms, miso and parmesan. But did you know coffee can also enhance umami?

Here’s how:

  • Roasted compounds like glutamates and guanylates – as in mushrooms or aged meats - have similar aromatic qualities to medium to dark roasted coffee. When paired together, coffee and ingredients containing these compounds complement each other in ways that deepen flavour.

  • Fermentation and dry aging, common in specialty coffee processing and charcuterie alike, develop overlapping flavour molecules that chefs can use to their advantage.

Coffee doesn’t bring umami by itself, but it amplifies it through its synergy with glutamate-rich ingredients.

Adam Moore

“Coffee’s bitter acidity cuts through fat, refreshing the palate and allowing other flavours to shine”

Coffee and acidity: a tangy tango

Fat can dull flavours. Coffee’s bitter acidity cuts through fat, refreshing the palate and allowing other flavours to shine.

  • In sauces: a coffee reduction sauce can balance the richness of duck or beef.

  • In dairy-heavy dishes: A touch of coffee in a creamy risotto, béchamel or cheese sauce adds depth and prevents the dish from feeling one dimensional.

Coffee and acidity: a tangy tango

Coffee - especially when lightly roasted - has natural acidity which can either clash with or complement other acidic ingredients.

  • With citrus: pair cold brew with orange zest in vinaigrettes for a bright aromatic dressing.

  • With vinegar: use coffee to mellow the sharpness of vinegar based sauces or pickles.

Balancing coffee with these elements isn’t about masking bitterness - it’s about channelling it. Sweetness, fat and acid become allies, not adversaries, helping coffee settle into its role as a flavour enhancer.