Coffee Pairings

Washed Ethiopian, filter

Lemon tart, soft meringue

Citric acidity meets citric acidity; the pastry's butter rounds the finish.

Natural Brazilian espresso

70% dark chocolate

Cocoa on cocoa, with the coffee's nut sweetness bridging the bitterness.

Honey-processed Costa Rican

Aged comté

Caramel sweetness against salt and crystalline umami.

Kenyan AA, pour-over

Blackcurrant sorbet

The cup already tastes of blackcurrant — the sorbet extends the line.

Dark Italian-style blend

Grappa or aged rum

The classic ammazzacaffè: spirit heat carries the roast, never fights it.

Robusta-forward ristretto

Salted hazelnut praline

Body and bitterness need salt and fat to read as luxury rather than force.