Page 62 - #58 English

Cover Story

We must have

open minds

when it comes

to food and

coffee pairings.

The whole experiment not Overall it was a great experi-
only proved to be a fun tasting ex- ment that not only was fun for us to
ercise, but also provided some in- conduct and could prove interesting
teresting conclusions: for cafes and roasters worldwide to
1 Everyone has different conduct in order to engage customers

tastes because of cultural
in new coffee experiences. We can
differences or simply be-
does go together!
cause of personal tastes, which conclude that - what grows together
demonstrates how personal food
and coffee can be.
2 The more complex and
higher scoring the coffee
is, the more likely it will
pair better with various foods. (From
an Arabica Q-Grader the Marabou
was about 84 points, the Peña
Blanca about 87 points and the
Finca Deborah about 94 points.) This
could be because that with more
notes the more complex coffee has
higher chances of pairing well. Keith Pech
3 We must have open minds Certified Arabica Q Grader & Manager
when it comes to food and
coffee pairings. I was not
sure that certain foods would pair Damarli Estate
Boquete, Panama
well with the coffee; however, once keith@damarliestate.com
I tried the pairings I was often
pleasantly surprised. The best way www.damarliestate.com
to find if something pairs is to TRY.

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