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H istory

Coffee and food pairing is not something new, they have
been paired for a long time now almost since the very begin-
ning of coffee drinking. At the very origin, Ethiopia, people
tend to eat something sweet or something salty with coffee as
well as just add sugar or salt. We all know Turkish coffee and
Turkish sweets like rahat lokum, and it is no surprise that these
two (and rest of Turkish delights) are paired to ease the bit-
terness of Turkish coffee. On the other hand, in Europe, tra-
ditionally, coffee has been always consumed with milk, sweets
or pastries: French café au lait with croissant, Italian espresso
with chocolate or cappuccino with buttery pastries, Dutch
stroopwafel and Swedish kanelbule, both are sweet pastries
perfectly suiting coffees.

Traditional food

pairings usually offer

a combination of

coffee and available,

popular or socially

accepted products in

these regions.
Those traditional pairings are known and loved by lots
of people, as they remind them of good old times and their
culture. And that is exactly the case of traditional food pair-
ings: they usually offer a combination of coffee and available,
popular or socially accepted products in these regions, but
do not really represent the whole variety of food pairings
in those countries. As we all know, tradition does not wel-
come experiments.
For people seeking new combinations we suggest not to
be scared and remember that food can be paired with anything
that we consume and coffee is no exception here, but in addi-
tion you can use Flavor Wheel that will help you to differenti-
ate coffee’s flavor. Especially as we are all into the third wave
of coffee, which allows us to play with it as much as we want,
pairing chocolate pastries or beef with beans from Guatemala,
Columbia or Brazil.

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