Coffee can have a surprising effect on other ingredients, creating a new dimension of flavor without always having the strong taste of coffee you would expect.
Pairing particularly well with anything chocolate-flavored, coffee is traditionally seen as a dessert ingredient. Take tiramisu for example, the perfect after-dinner pick me up. In sweet dishes you can often taste the coffee, and its bitterness and richness are used to complement sweet chocolate or earthy nuts – think coffee and walnut cake: a match made in heaven.
However, in a savory situation, the notes of coffee, especially the bitterness, can go almost entirely unnoticed while still adding an intense depth to the dish.
A shot of espresso can lift savory sauces such as gravy or be used as a marinade on meat. Let's say you're making gravy and you don’t have a very strong stock; splash in some coffee and you'll get a pleasingly complex taste. The tenderizing qualities of coffee also mean it works wonders for basting roasts and marinating ribs.
In fact, coffee's roasted quality, bitterness and acidity make it a perfect complement to any sweet, bold, earthy, or nutty ingredient. Making sure you use your coffee fresh will mean you keep as much of that intense flavor as possible, so be sure to grind your beans at home with a specially designed coffee grinder. We recommend using a thick, rich espresso for these dishes, to maximise the coffee's effect. Browse through our range of high-quality, Italian made De'Longhi coffee machines and see if you can make more than just your morning coffee.