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Pairing Coffee with Dessert

Most of us enjoy a warm cup of coffee to compliment a sweet dessert. However, like a fine wine paring with your meal, your experience with pairing coffee can be equally as rewarding. If you know which coffees will balance out each dessert, you may want to order this course first next time you treat yourself to an outing. Try to learn these few guidelines and your taste buds will thank you!

For a delicate, fruity dessert such as: fruit tarts, key lime pie, lemon meringue, or any dessert containing berries you would be best suited to enjoy an acidic but light and sweet coffee. Some coffee regions that would generally provide these characteristics are Brazil, Jamaica, Guatemala, or Columbia.

For desserts with a little more texture such as various cakes or tiramisu, it would be best to pair them with a medium roast coffee with an even balance of acidity and body.
An African coffee would be a wonderful choice. Look for regions like Ethiopia, Tanzania and Kenya.

For a slightly richer dessert such as cheesecake, a slightly heavier coffee would be best. A Mocha Yemen or Sumatra coffee would be perfect.

Finally, my personal favorite- rich chocolately desserts like dark chocolate mousse, or a heavy chocolate cake require a full bodied coffee to really set them off! For this wonderful pairing, you are best to stick with French and Italian roasts which tend to be dark and full bodied. This will make a perfect balance of richness and your taste buds will love you!

Espresso Coffee Pairings

If you are simply enjoying a fine chocolate such as a high percentage of cacao dark chocolate, or a French truffle, espresso is for you. Because of the acidity in this coffee, the bittersweet of the chocolate really comes through. The experience is a bright, crisp feeling on your tongue. The two together really enhance one another and will help you to appreciate the bold flavor of the coffee. It is perfect to enjoy in the afternoon for a mid-day perk.

Are you looking for a coffee to go with a rich, fruity dessert? Espresso is your pick. Take a bite, then sip the coffee... as soon as the espresso hits your tongue it enhances the fruitiness of the dessert. The transition between the dessert and the coffee will be a smooth one that will have you wanting to enjoy each bite and sip fully.

Italian Roast Coffee Pairings

A dark chocolate ganache goes very well with an Italian roast coffee. The bold coffee with a slightly sweet aroma perfectly compliments the thick richness of the ganache. The acidity in the coffee is mellowed out so that the bold flavor of the coffee is enjoyed. There is a perfect balance of texture, sweetness, flavor, and boldness. Neither one overpowers the other.

A chocolate mousse also goes well with an Italian roast coffee. The coffee brings out hints of caramel in your mouth and the acidity is mild and pleasant. It is just enough to cut the sweetness of the mousse without overpowering it. The body of the coffee and the light weight of the mousse are complimentary and the experience is a great one.

French Roast Coffee Pairings

If you plan to enjoy a nutty dessert, perhaps a cake, then French roast is for you. This coffee will really bring out the nuttiness of the dessert while evenly balancing flavor and richness. You may even find yourself tasting a bit of caramel. The acidity is mellow and the coffee will feel smooth in your mouth.

A mousse also pairs well with a French roast. Serve these two together and it is sure to be enjoyed by everyone. The coffee enhances the creamy texture of the mousse and brings out a strong caramelly flavor. The overall experience is bright and refreshing.

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