PAIRING COFFEES

As noted, coffees have even more taste variety than wines. And no one wonders if it's worthwhile to spend time pairing your favorite wines and foods!

(Speaking of wines, did you know that they have over 400 "flavor characteristics" that combine to produce the richness and depth of both their aroma and taste? Well, coffee has over 800. When combined with the fact that coffee is meant to be savored at a wide temperature range, whereas red and white wines are each typically drunk in a very narrow such range, you can see why we believe that paying attention to pairings will also pay dividends!)

Here are some flavorful parings for the single-origin coffees available at HelioRoast.

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Our African coffees
Most African coffees have berry flavors, and many have various spices, and/or floral notes in addition. Cocoa emerges with darker roasts. See our bean descriptions.
  • Body: medium to full
  • Acidity: fruity!, but lower at darker roasts
  • Optimal flavor complements: berries, cardamom, citrus fruits, cinnamon, chocolates, currants & raisins
Optimal pairings:
  • Biscotti: chocolate-dipped, coconut, orange
  • Cheeses: mild bries, high-cream types, camembert, mild cheddar, double-cream gouda, havarti, mozzarella (both raw & cooked), ricotta, swiss
  • Cheesecake: chocolate, berry, citrus
  • Cobblers: berry and apple
  • Entrées: pasta primavera, poultry, creamy sauces *
  • Rolls & scones: cinnamon, cranberry, current / raisin, nuts & nut-topped, oatmeal
  • Pies: cream, peach
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Our Asian / Pacific Island coffees
Asian and Pacific Island coffees are known for being full-bodied and earthy. Some add floral and herbal notes. Cocoa emerges with darker roasts.
  • Body: full / robust (try French press)
  • Acidity: low
  • Optimal flavor complements: butter, caramel, cheeses, cinnamon, fruits, herbs, maple, toffee
Optimal pairings:
  • Bars: cinnamon, caramel, toffee
  • Biscotti: cinnamon, maple- or toffee-dipped
  • Cheeses: medium to sharp cheddar, gouda, parmigiano, provolone
  • Entrées: egg dishes, lasagna, herbed vegetables and meats, sausage, fall and winter soups *
  • Muffins: herb- and/or cheese-based muffins
  • Pies: apple, pecan & other nuts


* Our suggestion: save your full cup or mug of coffee for dessert! For breakfast and other entrées, we recommend that you use a Bodum double-walled glass, either 2.5 oz or 4.7 oz, and that you "rinse" your mouth with small sips between and after swallowing delicious foods. Then let the tastes revolve around your mouth before your next bite. The coffee will bring out various flavors in the solid foods, and you will enjoy the results!