Your questions answered (eventually!)
Jan. 20th, 2003 10:08 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
beetigerWhat flavors don't go with coffee, from a food science standpoint?
I'm going to keep this to flavors that one might imagine would go well with coffee, and skip answering things like "iron" and "gasoline" and "fermented fish paste".
Coffee's roasted, bitter, and brown in character, and people expect it in a neutral pH kind of profile. This means that other "neutral" flavors go well with it, such as nutty flavors, sweet creamy/dairy flavors, liqueurs, and chocolate. Fruits that handle a neutral context well, like raspberries, also are fine.
On the flip side, acidic flavors like citrus fruit go poorly in coffee. Tropicals (banana, mango) are also a lose. And florals (rosehip, jasmine)come off badly, both because they're too delicate, on the astringent side, and because they don't do too well when you enhance their bitterness.
I'm going to keep this to flavors that one might imagine would go well with coffee, and skip answering things like "iron" and "gasoline" and "fermented fish paste".
Coffee's roasted, bitter, and brown in character, and people expect it in a neutral pH kind of profile. This means that other "neutral" flavors go well with it, such as nutty flavors, sweet creamy/dairy flavors, liqueurs, and chocolate. Fruits that handle a neutral context well, like raspberries, also are fine.
On the flip side, acidic flavors like citrus fruit go poorly in coffee. Tropicals (banana, mango) are also a lose. And florals (rosehip, jasmine)come off badly, both because they're too delicate, on the astringent side, and because they don't do too well when you enhance their bitterness.
