Issue 06

Finding a reason to make a cup of coffee in the morning may not seem like a daunting task. How about designing a pairing so your eggs and bacon enhances the flavours and nuances of your beans?

For Coffee Collective Bar Manager, Peter Ebdrup, he has been keeping busy with this challenge since July 2013, when Coffee Collective launched its first coffee and breakfast pairing menu at their Godthåbsvej location. “The idea was to further explore the possibilities of coffee. We wanted to create something small and delicate that could not only be consumed with coffee, but also be part of a combined experience” says Peter.

For each breakfast and coffee combination that goes on the menu, Peter defines the flavours and aromas in each coffee then decides whether to enhance the coffee’s aromas by pairing it with a breakfast food that shares its flavour elements or pairing it with an “opposite-flavour” breakfast food, causing the aromas to clash.

So far, Peter has experimented with eight different pairings that feature simple fruit preserves, sourdough breads, cheeses and butter alongside their coffee. As the popularity and curiosity grows for the new pairings, new seasonal combinations will be offered for guests to try.

Autumn Pairing Menu:

Coffee: Yukro from Ethiopia
Food: Apricot marmalade and pistachios in lemon oil with sourdough bread and butter

Coffee: Kieni from Kenya
Food: blueberry and walnut preserve with salty Danish cheese with sourdough bread and butter

Coffee: Finca Vista Hermosa from Guatemala
Food: Sardines with and coffee mustard and Danish rye bread (rugbrod)

www.coffeecollective.dk