There’s no denying that Seattle residents love their coffee. Black and strong, light and frothy, with non-fat milk, or in a breve latte…there’s an inexhaustible number of ways we enjoy it. And because most of us lap it up in the morning (ok, and afternoon…and evening) we can forget there are other things to do with coffee besides drink it. Cooking with coffee is fantastic.
Of course, adding coffee to desserts might not be a surprise to most foodies—even people who aren’t coffee drinkers devour sweet delights like Italian tiramisu and hand-crafted mocha ice cream—but using it to enhance the flavor of meat is another story. Using coffee in meat dishes may sound strange, but it shouldn’t. Once you try it, you may just want to add it to, well, everything.
Coffee and meat make a perfect pair. Coffee brings out the flavor of a great cut of meat without being too overpowering. We promise, you won’t feel like you’re eating your morning cup of joe.
Try this recipe for coffee-rubbed flank steak from Whole Foods and you’ll see what we mean. Since Seattle has such a bounty of great grinds, try the recipe with a different coffee roast to see how the flavor changes once you get the hang of it.
So, the next time you’re contemplating what to do with that local beef roast, lamb shank or farm-raised chicken, try adding some ground coffee to your favorite spices for a rub (keep in mind that the smaller you grind your coffee the stronger the meat flavor will be), or marinate your meat in leftover coffee with some spices thrown in.