The creative combinations developed by coffee distributors are seemingly endless, with new gourmet delights being created all the time. From rugged Colombian coffees to familiar blends featuring hazelnut, almond, vanilla, and chocolate, to surprisingly exotic combinations like blueberry and gingerbread coffee, new blends promise to satisfy the most varied of tastes and a wide range of culinary repasts.
A good coffee should complement a meal or dessert rather than compete with it. A simple coffee like Colombian, Kona, or Jamaican is the perfect addition to a hearty meal or a big slab of apple or pumpkin pie. The more complex blends, which may include a mix of spices or other exotic flavors, might more suitably serve as the main event, assisted by a simple dessert like a piece of angel cake or a sugar cookie. A cup of hazelnut coffee goes great with an old-fashioned donut or fry bread, but opt for a straightforward blend with a more complex or heavy dessert such as trifle or chocolate cake.
In other words, don't mix your metaphors. Simple coffees are great with complex and hearty foods, and subtle, complex coffees are best with simple fare. If you follow these simple rules, you can't go wrong.
Aldene Fredenburg is a freelance writer living in southwestern New Hampshire. She has written numerous articles for local and regional newspapers and for a number of Internet websites, including Tips and Topics.