Coffee and food – the ideal partners

Roasted_coffee_beansHere at Rijo42, we really love our coffee. Think of all the vocabulary and mystique applied to wine, and we get a bit like that about coffee – every brand and blend is a little bit different, depending on the roast, growing area, type of bean, weather and a dozen other variables. While a cup of coffee is always a great idea on its own, pairing certain coffees with certain foods can help to complement the flavours and bring out the best in both of them.

Breakfast – French toast

French toast, a sweet combination of eggs, sugar, bread and cinnamon, is a perfect weekend breakfast treat when paired with a medium-body coffee. This simple recipe serves 4.

In a shallow bowl, whisk together 4 freerange eggs, 200ml milk, 1 teaspoon cinnamon and 1 teaspoon nutmeg. Butter 8 slices of white bread, and put them one at a time, butter side down, into the egg mixture. Meanwhile, heat a frying pan to a medium heat and pour in a little oil or a knob of butter. Wait until the bread has soaked up some of the mixture, then fry the bread, one piece at a time, on both sides until lightly browned. Keep the finished slices warm in the oven until needed. Serve with maple syrup and fresh berries.

  • Coffee suggestion: Rijo42 Red,  100% Arabica beans from Brazil, Nicaragua, Mexico, Guatemala and Ethiopia.

Elevenses – coffee chocolate brownies

If you get the sugar munchies mid-morning, these chewy, chocolaty brownies will hit the spot, paired with a full-body coffee.

Ingredients

  • 115g good quality plain chocolate, broken into pieces
  • 115g butter or margarine
  • 3 freerange eggs
  • 200g sugar
  • 150g self raising flour
  • 200 g sultanas or cranberries
  • 3 tablespoons instant coffee

What to do:

Put the chocolate and butter in a small, heatproof bowl and melt it in the microwave in short bursts. Leave to cool for a few minutes. Meanwhile, cream the eggs and sugar together until pale and fluffy, then stir in the coffee and chocolate mixture. Fold in the flour and mix in the dried fruit. Pour everything into a 20cm square tin, greased and lined with greaseproof paper, and bake for about 25 minutes at 180 degrees C. Turn out, and allow to cool before cutting into squares. Serve with a robust, full-bodied coffee.

  • Coffee suggestion: Rijo42 Black,  70% Arabica, 30 % Robusta beans from Brazil, Nicaragua, Mexico, Guatemala and India

 

Back