Our Temple Goddess is a beautiful secret blend of beans that make for an excellent dark espresso. They are roasted to an urban style. This combination allows for an unmistakable full-bodied dark roast flavour with an even smoother finish. Fit for any God or Goddess!
Cupping Notes: Baker’s chocolate, carbon, vanilla, apricot, black tea.
Barista Notes: Great for espressos and turmeric lattes. This blend offers an exquisite bold flavour with a bite.
Chef Notes: This darker roasted coffee blend provides a crisp flavor which makes for an excellent pairing with exotic cuisine dishes involving infused curries or spices.
Temple Goddess Overview
Most people have heard of the idea of pairing wine with food (white wine with chicken and fish, red wine with meat), and a few more people have heard of the idea of pairing beer with food, but the idea of food-coffee pairings is still a mostly unexplored frontier.
The popularity of coffee drinking (which has really blossomed in the last few decades) has come in several waves. Experts summarize the first wave as an attempt to balance out and standardize the variety of flavors, the second wave as a celebration of the roasting process, and the third wave as a newfound focus on exploring the fantastic varieties in texture, taste, and aroma that this little bean has to offer. Restaurants are experimenting with pairing menus, and chefs and bakers are incorporating coffee into their recipes.
The rule of thumb for food-coffee pairing is actually pretty simple. Take a look at what flavors are contained or alluded to within the coffee, and then look for food with similar flavor notes (you’ll notice we put the coffee first in this example...if you’re not as devoted to the caffeinated beverage, feel free to start with food in the pairing process). To do this, take a bite of the food you’re serving, and chew slowly, savoring it and trying to find what flavors your detect. Once you pinpoint that, you’ll be on your way to selecting a great matching coffee...it’s that simple.
For example, if you’re serving a vanilla cheesecake with a glazed fruit topping, you might want to select a coffee that carries hints of vanilla and citrus. If you’re serving a croissant stuffed with almond paste and drizzled in chocolate, you’d want to pair that with a coffee that carries hints of chocolate and nuts.
But keep in mind that coffee does not only have to be paired with desserts and breakfast foods—it can be paired with entrees and other dishes as well. In addition to playing on the coffee's tastes, you can also play to its strength and body as well. Bold and strong coffees can go well with sharp foods, like cheese dishes or spicy meats, while mild and soft coffees can be good compliments to vegetarian fare or fish.
When it comes to pairing food and coffee, the process can be a personal reflection of tastes and preferences. Have fun with it, and remember there are no right or wrong answers: it’s all about what tastes good.