Pair richer desserts with darker roasts, and lighter desserts with lighter roasts. Once you’re satisfied with your selection, do a taste test and see what matches up best with your menu.
Light-Roast Coffee. Characterized by a smooth, mellow taste and golden-brown color. Try with:
* Light cakes, cookies & loaves.
* Cooked-fruit desserts, such as a crisp, compote or cobbler.
* Desserts with fresh fruit, such as a atart, shortcake or meringue.
Medium-Roast Coffee. Well-rounded and robust with a deep, brown color. Try with:
* Creamy desserts with light textures, such as creme brulee, tiramisu or flan.
* Spiced desserts, such as carrot cake and apple pie.
* Lighter-style desserts that still hold some decadence, such as cheesecakes with fresh fruit or whipped-chocolate parfaits.
Dark-Roast Coffee. Bold, rich and full of body. Try with:
* Coffee-flavored desserts, such as mocha cake or espresso ice cream.
* Decadent desserts, such as dense cheesecake or ice cream.
* Grains, such as muffins, biscotti, scones, or croissants.
* Rich chocolate desserts, such as cake, sundaes, mousse or truffles.
* Desserts with caramel and/or nuts.
Tips for Brewing a Great Cup of Coffee: The right coffee and dessert pairing is important, but making sure that the coffee you serve tastes great is even more essential.
Here are 3 reminders for making the coffee grade:
1. Correct coffee pack size for your equipment.
2. The right equipment for the right brew.
3. Clean water and instruments.