Coffee and bakery products seem to naturally go together, and the flavor combination is the connection behind this classic pairing. It has become a habit for many to eat bread with a cup of coffee, but few people seem to have thought about why, why do they go so well together.

When it comes to coffee preparation, there are usually two principles: similarity, and contrast. Generally speaking, the similarity is less likely to lead to mistakes, while contrast is more of a test of skill. So, when considering the pairing of bread and coffee, we can start with three dimensions: aroma, taste, and texture, and two pairing principles: similarity and contrast.

Similarity is the pairing of two similar flavors to enhance the flavor, while contrast is the pairing of two contrasting or complementary flavors to balance the overall flavor. However, different types of bread have different textures and flavors, and coffee has an even greater variety of textures and flavors. Just as in the case of cuisine, bread and coffee are a good match, but the pairing should not be arbitrary; a good match is what makes them complement each other.

In the 17th century, coffee was introduced to Europe, with the first coffee shops appearing in England and the Netherlands successfully producing large quantities of coffee on the island of Java. With the prevalence of black tea, coffee's aura faded until 1776, when it once again came into the limelight. Later, the combination of coffee with bagels and doughnuts became popular in the United States. To this day, people all over the world are enjoying the taste and pleasure of pairing coffee with a variety of foods.

In addition to traditional black coffee, it is common in everyday life to find coffee with various other ingredients such as sugar and milk, which also have an impact on the flavor of the coffee, such as adding creaminess, cocoa notes, sweetness, taste, etc. In addition to the flavor of the base coffee, the addition of supplementary ingredients also needs to be taken into account.

Kilimanjaro coffee, for example, must be paired with bread that can stand up to the acidity. A brioche bun with a rich flavor and sweet and sour taste, an English honey braid bun, and a cranberry cheese ring are all good choices.

For example, Brazilian coffee. Paired with a sweet snack bread, it not only relieves the bitterness but also produces a harmonious effect with the coffee. We can choose from sweet and tangy mixed grain soufflé buns, pumpkin crisp buns, etc. For example, mocha coffee. Paired with nutty bread, it possesses an uncanny understanding. We can choose from signature walnut brioche, New Zealand plain cheese buns, malted nut buns, and more.

The tea-like puffs, covered in icing, are so just right when you bite into the refreshing whipped cream that fills your mouth with a bitter distilled coffee! A chewy, healthy bagel, slathered with cheese or cream and an Americano is a popular combination in New York!

Is your coffee roaster the right match?