[collection] how should boutique cafes match coffee and dessert?

For professional baristas, please follow the coffee workshop (Wechat official account cafe_style)

In more and more boutique cafes, you can see more and more varieties, producing areas, processing methods of boutique coffee, you can also enjoy a variety of extraction processes: Italian, hand, siphon, ice droplets, cold bubbles.

In these boutique cafes, most of them do not want to engage in catering because of the quality of professional products and the impact of the environment, but also take into account the empty stomach of the guests. As a result, the natural appearance is extremely good, there is no negative impact of smell, and desserts that can be made or even purchased directly during peak hours have become the first choice for many boutique cafes.

The role of coffee with dessert

1. Awaken the hidden flavor

Dessert itself is a combination of many fragrant ingredients, such as flour, sugar, milk, cream, dried fruit. Wait.

After the flavor of the ingredients is mixed by baking techniques, the flavor will appear primary and secondary. For example, Black Forest Cake's cocoa makes people immersed in a strong sense of happiness, but masks the aroma of flour.

The boutique coffee itself is also composed of many complex flavors, but also has obvious flavor and implicit flavor.

When the main flavor is felt at the entrance of the dim sum, if it is paired with the right coffee, it will awaken several of the flavors from the underlying tone and make the taste buds feel more complex flavors spread in the mouth.

For example, heavy cheesecake certainly has a strong cheese aroma, while the salty taste of the lower digestive cake with cheese has the finishing touch. if it is paired with the right cup of coffee, the flour aroma of the digestive cake may emerge after the entrance of the coffee. and it's salty wheat, which is very interesting.

2. Soothing and prolonging the delicacy of each mouthful

Many snacks are sweet and greasy, and after the first mouthful of strong happiness, there is often a feeling that the more you eat, the more you don't know, because the heavy taste paralyzes the taste buds and becomes less and less delicious.

This is actually a pity, but if you just drink water and put the snacks in your mouth into your stomach at most, the sweet impression may not be digested.

At this time, choosing a cup of boutique coffee can revive the delicacy of the dim sum, even if it is light coffee, the unique coffee taste (that is, mellow), can effectively wash the taste buds clean, make the mouth refreshing, and the next snack entrance can taste the full-bodied taste and prolong the happy time.

For example: French chestnut cake is chestnut sauce as the main ingredient, the flavor is very rich, but the sweetness is also quite high, often let people eat to the second half a little greasy. But with the right coffee, the sweetness of chestnuts is digested with a light bitter chocolate finish, and even the unique aroma of chestnuts becomes more vivid, restoring the strong impression of the first bite.

Coffee and dessert pairing principles

Dry aroma-based snacks

The taste is mainly flour, not too much dairy products, jam, mousse, etc., the taste will be a little dry, but show flour, chocolate, stone fruit, dried fruit, etc. dry aroma.

Examples: cookies, scones, sponge cakes, chiffon cakes.

Recommended with coffee: strong fruit acid single-product-Kenya AA, Yega Shefi, Costa Rica, Colombia, etc., you can choose a lighter roasting degree of the item.

Principle:

The dessert with heavy dry aroma has low complexity and mainly savors its steady cereal aroma, which can set off the fruit acid in the black coffee and make the aroma of berry, lemon and passion fruit appear clearly at the entrance of the dim sum. And mixed in the dim sum's wheat, cocoa and drupe aromas to increase the complexity of the dim sum.

And the use of shallow roasted coffee more refreshing taste (compared to individual products and fancy), the thick wheat flavor (such as Sikang) slightly digested, can leave the wheat aroma in the final rhyme, but will not have the feeling of dry mouth, complement each other.

Are the cookies too dry? Try a light roasted coffee with a refreshing taste.

two。 Dim sum series of dairy products

There are many types of dairy products, but the common feature is that the smell of milk is rich and happy, but it is generally sticky and greasy, and the smell of milk is strong and difficult to digest, often the first mouthful of the most delicious condition, and then eat more and more greasy.

For example: all kinds of cheese cake, heavy cheese cake, mousse cake, cream cake, puff, Tira Misu, chestnut cake can also be regarded as dairy snacks.

Recommended with coffee: low acidity items-Mantenin, Guatemala, Brazil, Panama, Honduras … Etc., the above items roasted in roasting degree, and American coffee made from espresso.

Principle:

Dairy snacks taste sweet and greasy, with the same milk Italian coffee will have a superposition effect, not only the greasy feeling in the mouth will not be diluted, but even the milk sweet cappuccino has been eaten.

The coffee with higher fruit acid is also not suitable, because the sour and milk taste will generally feel uncomfortable, and even have the impression that the food is broken, and both of them are miserable.

Therefore, it is recommended that the coffee with lower fruit acid and slightly higher roasting degree will have a large amount of body and thick taste, which can dilute the sweet and greasy feeling of dairy products, so that the mouth can be restored clean and refreshing, leaving a little milk fragrance at the end, a bit like the coffee blended in the mouth.

In addition, when the dim sum is mixed with a single product, the milky aroma will be affected by the coffee, slightly reduce the rich impression in the mouth, and release the sweetness of the sugar, which is slightly and slowly melted out, which is completely different from the feeling of eating alone.

If there are dairy snacks with other ingredients, such as digestive cakes, sponge cakes, pastry soles. And so on, it will also have the function of reducing the single impression of dairy products, bringing out the aroma of other flour and increasing the complexity of the taste.

3. A salty snack

Assorted Salty Chinese Pastry is also a very popular category, with meat, vegetables, spices, eggs, vanilla and salt cream added to the bottom of the flour to make a salty flavor, and some are dim sum combinations or brunches made of bread directly combined with ham, bacon and butter. It can also be classified as the same category. Assorted Salty Chinese Pastry is usually greasy and has a heavy taste.

For example: salty pie, sandwiches, kosong, toast, salty bread, crackers, brunch combination, salty snack combination.

Recommended with coffee: strong coffee fancy coffee (espresso)-cappuccino, Milanche, Campbell blue, macchiato (small cup), mandarin duck coffee.

Principle:

Assorted Salty Chinese Pastry's taste is heavier, so greasy is the first problem that must be solved. If you use fancy coffee with a heavier milk flavor, it will aggravate the feeling of greasy, and the effect of greasy is poor. On the other hand, you can get tired of individual coffee, but you can't add points for Assorted Salty Chinese Pastry.

While the fancy coffee with a heavier coffee flavor is eaten with Assorted Salty Chinese Pastry, the coffee flavor in the mouth will first soften the heavy smoky and spicy flavor, and the coffee milk in the mouth will have a slightly salty impression, which will add to the hierarchical sense of the coffee, and the slightly salty drink flavor can further enhance the appetite.

The greasy feeling of the tail rhyme will digest the oil after the coffee aroma is washed, leaving a little flour, smoke (from Assorted Salty Chinese Pastry) or the chocolate and caramel aroma of the coffee itself, but it has been integrated with the coffee aroma, so it will not be the overweight taste of the coffee, or the light aftertaste that stimulates the taste buds to make people drool.

4. Dessert based on sweetness

Sugar, frosting, black sugar, honey with a variety of cake body, bread body, made of dessert has been a good taste for a long time. Of course, it may also be mixed with other flavors, such as matcha and jam, but sweetness is still the main flavor in the entrance. Dessert is a bit of an obstacle for people who are afraid of sweet, and the degree of change is low, and it is easy to get bored.

For example: macaron, doughnut, sweet biscuit, black sugar cake, honey cake, fudge, candy, Hokkaido cake, sweet bread, Cream Caramel.

Recommended with coffee: strong milk fancy coffee (espresso)-latte, O'Lei, Viennese coffee, Macchiato (large cup), it is recommended not to order mocha series, which will make the snack worse.

Principle:

Although desserts are sweet and easy to get bored, ingredients such as sugar and honey are easier to dilute and remove greasy compared with the heavy taste of fresh cream and oil, so fancy coffee with milk can be used to remove greasy.

The point is not to get bored, but whether the combination of the two will have a better flavor. After the fancy entrance of milk, it will dissolve with the sweetness left in the mouth, making the latte and Olei become the texture of sweet milk, while the milk fragrance with a touch of sweetness is more effective than adding sugar directly in the coffee, and the layering immediately shows.

In addition, the coffee milk left by the end of the rhyme may also have the scent of cocoa, honey and matcha, so that the taste besides sweetness can also be felt.

5. A fruity snack

Cake body, flour bottom add a lot of fruit, juice, such as: blueberry, strawberry, lemon, mango, cranberry, blackcurrant, kiwi fruit, banana … Wait, wait,

For example: fruit tower, lemon tower, strawberry mousse, mango mousse, apple pie, banana muffin … Wait.

It is recommended to pair coffee with light concentration and strong acidity-Kenyan AA, Yega Chuefei, Panama (light roasting)

Principle:

If the fruit tower with obvious acidity is paired with milk-flavored fancy coffee, like dairy-based dessert with sour coffee, it is easy to make people feel uncomfortable and sour, so it is not recommended to match it.

Originally is rich in fruit flavor, so with the same sour coffee, the entrance not only has no sense of disobedience, multiple complexity makes people relaxed and happy.

However, it is not recommended to use too strong coffee, after all, the delicate aroma of fruit dim sum if directly washed off by a strong single product is a bit of a pity, so take a lower concentration is enough to relieve the greasy.

Of course, if it is mousse, it has a strong milk flavor, and you can increase the concentration a little bit.

6. A chocolate-based snack

Chocolate is a very recognizable and aggressive ingredient, whether it is chocolate sauce, chocolate mousse, chocolate chips, chocolate bars. The same type (except for chocolate-based cocoa powder) has a distinct flavor.

For example: chocolate brick, chocolate chip, raw chocolate bar, Black Forest Cake, Shahe cake (Shah), brownie … Wait.

Recommended with coffee: iced coffee, iced American coffee, espresso

Chocolate dim sum is heavy in flavor, but Assorted Salty Chinese Pastry, who is greasy than greasy, is actually medium, but it is still necessary to reduce the taste of chocolate slightly in order to make every mouthful equally happy.

Iced coffee and iced American coffee, because of the low temperature and refreshing taste, can effectively remove the greasy feeling of chocolate and restore comfort and cleanliness to the mouth, and the blend of coffee aroma and chocolate tail rhyme is also very good.

And simple chocolate bricks, chocolate flakes, raw chocolate bars are recommended with espresso special drink, throw a little chocolate into the espresso directly melt, into a strong coffee chocolate drink, so strong aroma, sweetness, tail rhyme burst, can be regarded as a heavy flavor matching method.