The Danish stalwarts at Coffee Collective recently made an exciting announcement on their blog. After years of only serving limited pastry offerings to maintain focus on their coffees, they will now begin offering delicate treats created specifically to pair with certain coffees on the menu at their location (and roastery) on Godthåbsvej.
The idea was to keep it as simple as possible. Three small dishes, each paired with a specific coffee as a combined experience. The dishes change along with our coffee menu, so new flavour combinations can be tested. - Coffee Collective blog
This idea comes from the company’s experience working with and learning from several high end restaurants who have begun incorporating the flavors of coffee into their tasting menus the same way they would wine and other foods. It’s an inspiring addition to an already fantastic coffee shop. I’m definitely looking forward to my next visit.
The Coffee Collective
I may have missed the Nordic Barista Cup last week due to a pre-scheduled vacation, but my week long road trip through Norway wasn’t without some coffee fun. After a day spent in Oslo visiting coffee bars (which I’ll be posting about later), I left for the Norwegian Food Festival in Ålesund, where I attended a coffee and chocolate pairing at a great little coffee bar called Brenneriet.
I’d never actually tasted chocolate and coffee together aside from what’s stuffed in the occasional croissant and it was a unique test of my palette in attempting to discern how well certain chocolates paired with certain coffees.
The 90-minute event began with an introduction to specialty coffee that briefly covered where its grown, how its harvested, proper roasting, grinding and brewing, and the importance of coffee freshness. One of the most interesting points made in regards to preparing coffee (translated from Norwegian), was how 4-6 months of hard work from the farmer can be ruined in 4-6 minutes of improper brewing.
During the coffee intro, glasses where passed around containing green beans, roasted beans, and ground coffee to illustrate the transition and to add a sensory experience to the mini-lecture, which was then followed by an introduction to cocoa and chocolate that set up the experience of tasting the two together.
Gunnar brewed up two coffees on a Hario V60—a Colombia, Omar Viveros and a Kenya, Tegu roasted by Kaffa in Oslo. We were asked to draw a matrix that included the two coffees and the three different chocolates—Bailey’s Truffle, Crème Brûlée, and Raspberry Dream. After taking a nibble of a chocolate and a sip of a coffee, we would determine if the pairing highlighted the coffee, the chocolate, or if they combined perfectly. I was surprised to find that the sweetness of some chocolates made one coffee bitter, but not the other—while the Raspberry Dream made the fruit notes in the Kenya extraordinary.
I usually drink my coffee by itself, and while I’ve heard of coffee pairing being done in some restaurants similar to wine, this was my first foray into the deliberate pairing of food and coffee myself. It’s a great way to test your senses and explore the effects that outside elements can have on a coffee. Some for the better and others for the worse. If you get the chance to try something similar, I highly suggest it.
The next day I went back to cup some Tim Wendelboe coffee I brought from Oslo and introduce Gunnar to the AeroPress disk. It was a great time with friendly people who are passionate about great coffee. If you’re ever in Ålesund, Norway and looking for a good cup, be sure to stop by Brenneriet.