15 Unusual Coffee Pairings That Actually Taste Good
Coffee is one of those enchanted beverages that can be combined with a wide variety of unusual foods, flavours, and ingredients; occasionally, the most bizarre combinations result in surprisingly delectable outcomes. These 15 unconventional yet delicious pairings go beyond the typical cream or biscuits. These suggestions will assist you in finding new flavour combinations that still adhere to safety, balance, and authentic taste, regardless of your level of curiosity, ambition, or desire to change up your morning routine.
1. Espresso + Tonic Water
The sharp, bubbly combination of espresso and tonic water contrasts the bitterness of coffee with the bright, slightly sweet/bitter sparkle of tonic. It’s refreshing, especially in hot weather, to pour a shot of espresso over ice and chilled tonic water. While some tonic waters’ citrussy notes can bring out the fruity undertones in lighter roast espresso, the tonic’s carbonation lifts the espresso’s creamy body. A well-balanced combination of high-quality espresso, a clean tonic, and minimal sugar is ideal.
2. Coffee + Dark Chocolate & Chili
Coffee’s inherent cocoa, caramel, or nutty flavours are enhanced by chocolate, so pairing it with dark chocolate already works well. However, adding a little chilli (like in the chocolate or a dusting of crushed red pepper) adds heat and spice that balances the bitterness and brings out the sweetness. While the fatty chocolate smoothes out sharp edges, the spice intensifies the sensation of sweetness in your mouth. In order to preserve subtlety, this works particularly well with medium-to-dark roast coffees.
3. Coffee + Citrus Peel (Orange or Lemon Zest)
Coffee goes very well with the floral, bright, and slightly bitter oils that citrus peels—like the zest from oranges or lemons introduce. Fruity, acidic coffees (light to medium roast) can benefit from the zest’s essential oils, which can enhance the aroma and add a zesty twist. You can even rub the zest on the cup’s rim or steep the peel in hot coffee for a minute. Citrus oils are strong and can turn bitter, so be careful not to use too much of them. Make use of clean, fresh peels free of wax or pesticide residue.
4. Coffee + Cheese (Especially Aged or Creamy Cheese)
Cheese and coffee may seem like an odd combination, but there is actual sensory science behind this pairing. The bitterness of coffee is lessened by the fat and cream in cheese; high-fat cheeses also offer texture contrast. Medium to dark roast coffees complement aged cheeses with nutty, caramel, and earthy undertones, while lighter, fruitier coffees complement creamy, softer cheeses like Brie or mild goat cheese. The secret is to balance intensity so that neither takes centre stage. Additionally, let the cheese come to room temperature to enhance its flavour.
5. Coffee + Salted Caramel
When used in conjunction with coffee, salted caramel combines sweet, salty, bitter, and occasionally creamy flavours. The combination tends to encourage mouth-coating richness, with the caramel adding sweetness and buttery flavour and the salt reducing the roast’s edge of bitterness. Coffee that is smoother and less acidic (medium to dark roast) pairs well with this pairing. Use premium ingredients and a moderate amount of salt if you’re making your own salted caramel to enhance the flavour without overpowering it.
6. Coffee + Spiced Nuts (e.g. Cinnamon, Cardamom, Nutmeg)
Spiced nuts add nutty richness, crunchy texture, and fragrant spice to your coffee. Without the need for added sugar, spices like nutmeg, cardamom, and cinnamon provide complexity and warmth that accentuates sweeter roast notes. For example, cardamom’s scent can bring out the subtle citrus or floral notes in coffee; nutmeg or cinnamon complements milky or espresso-based beverages particularly well. Raw flavours can be avoided by toasting or roasting nuts with a small amount of spice.
7. Cold Brew + Citrus Soda
Cold brew pairs well with citrus soda (or sparkling citrus water) due to its slow extraction, which results in low acidity and smoothness. This combination provides crispness, effervescence, and a mildly acidic counterpoint. Smooth chocolate or nutty tones that provide depth are preserved in the cold brew, while the citrus soda helps lift and lighten the dark, mellow coffee notes. Make use of premium cold brew and naturally citrus-flavored soda (no artificial aftertaste). Serve with ice cold.
8. Coffee + Pickled Fruit
Coffee can benefit from the bright acidity and sweet-tart contrast that pickled fruit—such as lightly pickled cherries, peaches, or even citrus—offers. Coffee’s bitter and roasted flavours complement the vinegar or pickling brine’s tanginess and, if spices are added, a subtle umami. Choose a coffee that isn’t overly acidic or burnt to achieve balance; light to medium roast is ideal. Additionally, make sure the fruit is clean and edible and that the pickle brine isn’t too salty, as these two factors may conflict.
9. Coffee + Herb-Infused Syrups (Rosemary, Lavender, Mint)
A typical cup can become more exotic with the addition of floral, herbal, or fresh notes from herb-infused syrups. Mint adds freshness, rosemary adds piney earthiness, and lavender adds a delicate floral scent. The herbal notes can contrast or enhance the roast’s inherent flavours without overpowering them when used sparingly, and they work best with milk-based or neutral coffee. The experience is further enhanced by the fact that these herbs frequently have calming or digestive properties. Make use of clean herbs and a high-quality syrup base.
10. Coffee + Toasted Coconut
Crunchy texture, rich fat content, nutty-sweet flavour, and tropical undertones are all brought about by toasted coconut. These go nicely with coffees that have notes of caramel, chocolate, or nuts. The aroma of coconut adds an island-like twist, while the fat from the coconut smoothes out the bitterness. You can use coconut milk or flakes. To avoid the coconut taking over, use small amounts. The best coffee is medium roast; a darker roast might be too strong. To prevent burning, gently toast the coconut.
11. Coffee + Olive Oil Drizzle & Sea Salt
This is a more experimental approach: adding a small pinch of flaky sea salt and a light drizzle of extra virgin olive oil to coffee, particularly espresso or cortado, results in a smooth and savoury mouthfeel. Salt can bring out sweetness and highlight subtle flavour compounds in coffee, while oil adds a layer of fat that coats the palate and lessens harshness. A strong, peppery olive oil or too much oil could overpower. It’s important to strike a delicate balance. Excellent with premium coffee and neutral olive oil.
12. Coffee + Cheese Toast or Grilled Cheese Sandwich
Coffee adds roasted bitterness, possibly acidity, while a savoury dish like cheese toast (or a lightly grilled cheese sandwich) contrasts in texture and flavour with the crispy bread, melty cheese, occasionally buttery, and salty. Bread provides carbohydrates that balance out richness, and cheese balances bitterness, making the marriage a satisfying combination that works particularly well in the morning. Unless the coffee is a strong roast, use mild to medium-strong cheeses. Do not burn bread.
13. Coffee + Berries with Cream
Cream and fresh berries (or berry compote) can add smooth dairy richness, sweetness, acidic lift, and tangy fruit brightness to coffee or to it. Mixed berries, such as blueberries and raspberries, add a fruity or floral note to coffee, especially lighter roast single-origin coffee. The cream softens intensity and smoothes edges. Coffee and a berry-cream dessert can serve as a treat and a flavour match. Make use of clean, fresh berries and adjust the sweetness to maintain equilibrium.
14. Coffee + Smoked Meats (e.g. Bacon or Ham)
Coffee’s bitter, roasted, or even sweet-smoky notes are contrasted and enhanced by umami, fat, and salty smoke from savoury, smoky meats like bacon or cured gammon, especially when consumed for breakfast. Smoke notes can reverberate roast flavours in dark-roasted coffee, and fat aids in flavour transmission. Reduce the amount of salt elsewhere if the meat is extremely salty. It’s best when the coffee is strong enough to endure. Additionally, make sure meats are cooked properly.
15. Coffee + Unripe (Green) Apple Slices
A green apple (or other crisp, tart fruit) can break through a thick or creamy coffee by adding crunch, sharp sweetness, and fresh acidity. This can bring out the fruity, flowery notes in lighter roast coffee that has inherent brightness; in darker roast, the apple provides contrast. Between sips, the crisp fruit clears the palate. Use fresh, unblemished apples and thoroughly wash your fruit. To avoid a sour clash, modify your pairing.
