Coffee isn't just for cups. The strong aromas of coffee complement chocolate, wine, meat, and mascarpone. Here are 5 recipes we've tried, using coffee from our roastery.

1. Tiramisu with Ethiopia Yirgacheffe (4 servings)

Ethiopian coffee with a floral-citrus profile gives tiramisu a more complex note than the classic version with Brazilian espresso.

Ingredients:

  • 250g Ethiopia Yirgacheffe washed coffee, V60 prepared (15g coffee / 250ml water)
  • 500g mascarpone
  • 4 separated eggs
  • 100g sugar
  • 250g ladyfingers
  • 30ml Amaretto or Marsala
  • Cocoa powder

Preparation:

  1. Prepare the V60 coffee. Let it cool to room temperature. Mix with the liqueur.
  2. Beat the egg yolks with half of the sugar until light and frothy.
  3. Beat the egg whites with the remaining sugar until stiff peaks form.
  4. Add mascarpone to the egg yolks, mix gently. Incorporate the egg whites with a spatula, using broad movements.
  5. Dip the ladyfingers in coffee (2-3 seconds each), place a layer in a dish. Cream. Ladyfingers. Cream.
  6. Chill for a minimum of 4 hours, ideally overnight. Dust with cocoa before serving.

The difference: this tiramisu has notes of black tea and bergamot in the background. Subtle but memorable.

2. Steak Sauce with Sumatra Wet-Hulled (4 servings)

Sumatran coffee, bold and earthy, pairs perfectly with red meat. You won't taste it as "coffee" in the sauce — you'll taste depth.

Ingredients:

  • 100ml Sumatra espresso (or concentrated French Press)
  • 200ml red wine (Pinot Noir or Syrah)
  • 2 tablespoons black raisins
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • 50g butter
  • 2 sprigs fresh thyme
  • Salt and pepper

Preparation:

  1. In the pan where you seared the steaks, deglaze with red wine. Cook on high heat for 2 min.
  2. Add the espresso, raisins, garlic, mustard, and thyme.
  3. Simmer on medium heat for 10-12 min, reducing until you have 200ml.
  4. Strain. Incorporate the cold butter, piece by piece, stirring continuously.
  5. Salt and pepper to taste. Pour over the steak.

Also works with venison, goose, and duck.

3. Chicken Marinade with Indonesia Java (4 servings)

Java washed coffee with a nougat and almond profile makes a sensational marinade for chicken or fish.

Ingredients:

  • 100ml Indonesia Java espresso (or strong filtered coffee)
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon sesame oil
  • 1 clove garlic, grated
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon maple syrup
  • Chili flakes (optional)

Preparation:

  1. Combine all ingredients in a bowl.
  2. Marinate chicken pieces (or fish) for 30-60 min in the refrigerator.
  3. Grill or bake. Baste with remaining marinade halfway through cooking.
  4. Serve with rice and green salad.

4. Espresso Martini Cocktail with Ethiopia Natural

Classic Espresso Martini, but with a twist — fruity coffee.

Ingredients (1 cocktail):

  • 30ml vodka
  • 30ml Mr. Black coffee liqueur (or Kahlua)
  • 30ml fresh espresso from Ethiopia Natural
  • 10ml simple syrup (or 5ml vanilla syrup)
  • Coffee beans for garnish

Preparation:

  1. Prepare the espresso, let it cool for 1-2 min.
  2. In a shaker with plenty of ice, combine all ingredients.
  3. Shake very hard for 15 seconds — you want a dense foam on top.
  4. Double strain into a chilled martini glass.
  5. Garnish with 3 coffee beans on the foam.

The fruity profile of Ethiopia Natural gives the cocktail notes of red berries and bitter chocolate — much more complex than the standard version.

5. Coffee Brownies + Salt on Top (6 servings)

Coffee intensifies the chocolate in brownies. But even better: sprinkle salt on top. The chocolate-coffee-salty combination is wonderfully surprising.

Ingredients:

  • 200g dark chocolate 70%
  • 150g butter
  • 3 eggs
  • 200g sugar
  • 80g flour
  • 30g cocoa powder
  • 1 tablespoon finely ground Brazil coffee (powder-like, as for espresso)
  • Maldon sea salt flakes

Preparation:

  1. Melt the chocolate and butter in a double boiler.
  2. Beat the eggs with sugar until light and frothy.
  3. Add the chocolate, then the flour + cocoa + ground coffee.
  4. Pour into a buttered pan, with parchment paper on the bottom.
  5. Bake for 25 min at 180°C. You want it to remain slightly soft in the center.
  6. Let it cool. Cut into 6 pieces. Sprinkle Maldon sea salt flakes on each.

The coarse salt explodes in your mouth and contrasts with the sweetness of the chocolate. The ground coffee adds aromatic depth without tasting like "coffee."

General tips for cooking with coffee

  • Use freshly roasted coffee. Last month's coffee won't contribute anything to your dish.
  • Espresso is stronger than filtered coffee. For sauces and marinades, use espresso. For tiramisu, intense filtered coffee.
  • Moderate quantity. Coffee intensifies other flavors — you don't want it to dominate.
  • Coffee profile matters. Floral Ethiopia with sweet desserts. Bold Sumatra with meat. Balanced Brazil with anything.

Buy our origins to try: /collections/cafea.