Coffee and meat is a combination that sounds like a culinary oxymoron.
However, in Michelin-starred restaurants this duo has become a classic.
Chef Heston Blumenthal uses coffee powder in the sauce for Wagyu beef on his menu for The Fat Duck.
In an interview with The Guardian, he said:
"Coffee is more than just a flavoring agent. It reveals a depth that even wine or vinegar cannot provide."
The science is impressive. Coffee beans contain more than 800 volatile compounds, including furans and pyrazines, which create caramel and nutty notes when roasted.
A study in the Journal of Agricultural and Food Chemistry found that these substances enhance the perception of umami, the fifth taste responsible for richness.
When coffee is added to a sauce, it interacts with the glutamates in the meat, creating a synergy.
But not all types of coffee are suitable for such experiments.
Chef David Chang , founder of Momofuku, recommends using light roasts:
"Dark grains can impart a bitterness that will overpower the meat broth."
In his restaurant, coffee is added to the sauce for pork ribs, after being infused with rosemary and garlic.
Home cooks also share their successes.
Blogger John Cannell of Food Wishes shows how to make beef stew with espresso:
"After adding coffee, the sauce acquired a velvety texture, like Bordeaux."
Viewer reviews confirm: "This technique changed my attitude towards stewed meat."
Author: Sergey Tumanov