Fresh Small-Batch Roasted Coffee Delivery to Your Home, Store or Office for Over 30 Years ~ 802-644-8300

After-Dinner Coffee Pairing

Coffees from different regions bring different nuances at mealtime. Choosing the right coffee to follow your main course dish can truly enhance your dining experience. Choosing the right brewing method can make the process flow as naturally as, well, a perfectly brewed pot.

First things first: coffee pairing. Coffee is like fine wine, it is the nuances of its flavor that dictate its affinity with the flavors of the table. For instance, you know to serve a good white wine with a pork or poultry dish. But what of the after-dinner coffee following this particular feast? Here are three easy rules to set the tone for an after-dinner brew that suits the moment to perfection.

Bring Africa to your table after dining on poultry or pork. Ethiopian Sidamo Coffee and Kenya AA are excellent choices after dining on white meats.

Red meats set the tone for Indonesian coffees. Serve Papua New Guinea Coffee or Sumatra Mandheling following a main course of steak, including after a summertime grill-side BBQ.

Keep that Ethiopian Sidamo Coffee in stock if seafood is the centerpiece of your menu.

Of course, it’s also a matter of taste. South American Coffees, such as your favorite Colombian Supremo, are most versatile and enjoyable after any special occasion. You can give it a special touch in the way you serve it, perhaps with beautiful, golden raw sugar nuggets on small individual dishes. Your unique mark of hospitality enhances the moment as much as the brew.

This leaves us with a final word on brewing methods. While the French Press offers an elegant addition to the table, the percolator has the added benefit of keeping the coffee warm. Not only this, but the sound of the bubbly infusion adds pure delight to that special moment after a shared meal when you and your guests sit back and settle into the rest of the evening. This is our favorite after-dinner brewing method. What is yours?





Also in The Vermont Coffee Blog

The Mighty Peaberry
The Mighty Peaberry

The peaberry is prized for the richness of its flavor. Tanzanian Peaberry is a lively, inviting coffee from the acclaimed Kilimanjaro region. Unlike the traditional coffee berries, which feature two side-by-side fertilized seeds, peaberries occur when only one of the two seeds is fertilized. This, you may be interested to know, does not occur on … Continue reading The Mighty Peaberry

Continue Reading →

8 Ways to Reuse Paper Coffee Filters
8 Ways to Reuse Paper Coffee Filters

We are increasingly sensitive to our environment. Americans recycle more than ever, and that’s a good thing. The small choices we make daily make a world of difference. Did you know that a single person can generate as much as 4 pounds of trash daily? It adds up quickly; to nearly 1,500 pounds per year … Continue reading 8 Ways to Reuse Paper Coffee Filters

Continue Reading →

Coffee Tree or Coffee Shrub?
Coffee Tree or Coffee Shrub?

The coffee plant belongs to the Rubiaceae family, which includes well over 13,000 different species of trees, shrubs and even herbs. We get coffee from the Coffea species. It is a perennial shrub but is often called a tree since it reaches heights of 20 feet or more. Interestingly, cultivated coffee shrubs are pruned down … Continue reading Coffee Tree or Coffee Shrub?

Continue Reading →

Shopify secure badge