COOKING WITH COFFEE
Cooking WITH COFFEE
When coffee comes to mind for most of us, we conjure up images of a steaming cup of joe to get us through the morning or maybe an iced latte as an afternoon pick-me-up. But coffee has many uses beyond a stimulating beverage that helps get us through the day. Why not try cooking with it? From using the grinds to a brewed espresso, there are many ways to incorporate java into a dish. Let’s begin with flavour profiles. What flavours go well with the toasted, nutty, sometimes spicy, dark roasted notes of coffee? Think orange, berries, chili heat and chocolate. Now create a dish around those flavour combinations. Before we get started, one thing to keep in mind is the roast of the coffee. Lighter roasts tend to have a lighter body with a brighter acidity and more fruity or floral notes. These roasts might work better with orange and berry flavours. A darker roast will be deeper and richer in flavour and have notes of smoke, molasses and cacao. Use these roasts for dishes with chili heat and you guessed it — chocolate!
34 SAVOUR MANITOBA | FALL 25
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