How to Make Coffee Taste like the Most Ecstatic Version of Itself
Sometimes, the brilliance of an artwork is not the object itself, but how it changes the space around it. So it is with coffee beans. Coffee, naturally on its own, smells and tastes delicious. And yet, coffee can be made to taste exponentially more delicious.
Similar to pairing wine with food, the flavor of coffee can be greatly enhanced with the right contrast. I am fond of coffee, but I am much more fond now that I have found, largely by accident, some hacks for making it tastier.
While there are likely many combinations that bring out coffee’s best flavors, I’ve narrowed it down to a few reliable ingredients. Most coffee drinkers (in America and western Europe) pair their coffee with something sweet or dairy in the morning. This pairing does little to express the flavors hidden in coffee beans. Culturally, pastries and yogurt and eggs lead the way in the Western breakfast ritual, so this recommendation may take some adjustment, but I suggest a few ingredients that traditionally fit into a salad.
- Greens: Arugula, Radicchio (bitterness)
- Fermented fish: Anchovies (umami), could also do smoked salmon with anchovy paste or dried fish roe paste ("bottarga," hard to find). I like the anchovies from Trader Joe's or Ortiz. Do not skip this ingredient.
- Tomatoes, fresh or sundried (bright, acidic)
- Aged cheese: Parmesan, Manchego, Romano
- Supplement with more neutrals: cashews, pecans, chickpeas, farro, hardboiled egg, etc.
- As a salad alternative, you could probably convert this into a smoked salmon sandwich with cream cheese, arugula, and supplemental anchovies, but I’ve never tried it.
This formula, alternated with sips of coffee, brings out the very essence of a freshly brewed cup. You may compare the flavor profile to other tastes (almond, carmel, chocolate), as baristas like to, but I think the words set a perceptual limitation. I have found that this chemistry extracts the very best version (the one you dream of the night before) of coffee beans. But it also unlocks something further – like a rolling, shimmering, efflorescent expression of flavor. I have found that triggering the flavor can be a little unpredictable and fleeting when it does. Yet, when it clicks, it can be ecstatic. And yes, if you are anchovy shy, this is a good reason to experiment (they seem to be the key ingredient).
Great recipes are consistent. This one is not. You will need to test brews and pairings until you find the correct combination.
Report back on your own coffee flavor combinations.
