Just as the sommelier matches the chef's
creations with that of a particular winemaker, the barista can bring out the
best in a coffee by pairing it with the right flavour.
South American beans - especially Colombian
ones from the region of Hulia - and Jamaican
beans - Blue Mountain beans above all - tend
to be more acidic and have a very light
mouthfeel, thanks to their natural tones. Allowing these qualities in our espresso to enhance or mirror
similar flavour notes, we would naturally recall fruit. As a result, we may
even find something new in our cup, such as a raspberry base note. The higher
acidity in these coffees could also balance out the texture of creamy
fruit-based desserts, without overpowering their taste.
What are your favourite food and coffee combinations?
Will you change your coffee habits and your food pairing choices based on this