Food Pairings
Doi Chaang Coffee >> Food Pairings

 

      

Food Pairings

 

Doi Chaang coffee is enjoyable at all times of the day.

Some pairing suggestions:

  • Medium Roast - Toast, Crumpets, Muffins
  • Dark Roast - Dark Chocolate, Baklava
  • Signature Roast - Fruit Tarts, Cherry Pie, Cobblers
  • Piko's Peaberry - Brownies, Mousse
  • Aged Piko - Milk Chocolate, Cheesecake
  • Espresso - Gelato, Tiramisu, Biscotti


Doi Chaang MEDIUM ROAST Blind Assessment by Kenneth Davids, Coffee Review.com February, 2008:

 

"Suave, impressively balanced coffee. Flower and orange notes in the aroma. In the cup softly acidy with a hint of white wine; medium in body but round in impression with continued floral and orange notes and a hint of milk chocolate. Clean, sweet finish. A quiet, gently exotic breakfast cup."

 


Doi Chaang PIKO'S PEABERRY Roast Blind Assessment by Kenneth Davids, Coffee Review.com April, 2008:

 

"Pure, refreshing coffee. Sweetly acidy and honey-toned in the aroma, with floral and coffee fruit (tart cherry) notes. In the cup softly acidy, delicate in mouth feel, crisp but very sweet in structure, with continued notes of tart coffee cherry, honey and flowers, together with a slight, deepening butterscotch-like pungency. In the finish the sweetness fades, but the fundamental flavour notes persist far into the long finish. A pure, lyric, light-roasted breakfast coffee, gently exotic."

 


When pairing coffee, it is important to know that food elements alter the taste of coffee.


  • Bitter: Flattens out and neutralizes coffee flavours, including acidity and bitter notes.
  • Sour: Tends to amplify coffee acidity and bitterness.
  • Salty: Rounds out or mellows coffee flavours. In lower concentrations, saltiness can emphasize a coffee's nutty or earthy characteristics.
  • Sweet: Enhances spiciness, acidity and body.
  • Spicy: Overwhelms all coffee flavours and amplifies the physical heat present in the coffee.
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