Coffee

Café

What it is

Legend credits Kaldi, an Ethiopian goatherd, whose goats danced after eating red berries. From Sufi monasteries it reached Ottoman coffeehouses — nicknamed “schools of the wise” — and Europe’s cafés, where more than one revolution was stirred with a spoon.

In the kitchen

In cooking it works like a spice: a shot of espresso deepens chocolate cakes, chili con carne and even a beef glaze without tasting of coffee.

Goes with

Dark chocolate Cardamom Hazelnut Vanilla Cinnamon Walnut Maple syrup

Same species

Cascara Coffee extract Green coffee beans

Also used with

Agave syrup Avola almond Baru nut Blond chocolate Brazil nut Brie de Melun

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