nina | October 5th, 2011 - 9:00 am

General Rule of the Brew. 
A guide to perk up your dessert menu.

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.

Both comments and pings are currently closed.
Facebook IconTwitter IconOn PinterestOn PinterestOn PinterestOn Pinterest