It’s one of life’s simple truths, everything is better with coffee. And this includes sweet treats.
Below are five sweet treats to pair with your espresso capsules from Caffè di Artisan. Of course, this is just a primer. There are dozens, if not hundreds, of coffee and goodie combinations to enjoy. So feel free to mix, match, and experiment.
Affogato: A Heavenly Delight
You might know that affogato is an Italian coffee-based dessert. But did you know that the term “affogato” literally translates to “drowned?” This means that affogato desserts are “drowned” in espresso.
In most cases, affogato tends to refer to vanilla ice cream or gelato topped with hot espresso. But it can also refer to espresso poured over berries, coconut, honeycombs, and other sweet treats. Some folks even like to add amaretto or another liqueur to their affogato.
But whatever you choose to “drown,” you’ll quickly recognise that affogato is a marriage of sweet and bitter that draws out really draws out the hidden flavours in both your espresso and dessert. It’s best to choose a full-bodied coffee low on acidity and high on notes of cocoa, vanilla, or almonds. Yes, coffee and ice cream are a match made in heaven.
Apple Pie, Paired with a Caramel Latte
As summer turns to fall, the flavours of our foods change as well. We tend to move away from sweet-tart flavours (such as key lime pie) in favour of spicy-sweet desserts like apple pie. And what better to pair your crisp and crumbly apple than with a warm caramel latte.
While any coffee will do, it’s best to choose an espresso capsule that compliments the spicy-sweet flavour notes in your pie. Caffè di Artisan recommends Vilasita, The Indian Noir coffee pod sourced from the Coorg Highlands. This luxury coffee pod delivers full-bodied flavour with dominant notes of nutmeg, cinnamon, and cocoa. A perfect partner for your pie!
Biscotti & Café Americano
Something’s just go together: milk and cookies, peanut butter and jelly, coffee and biscotti. Biscotti are twice-baked, oblong cookies that are known for their tough and crunchy texture. These dense cookies are often dipped into cups of hot coffee to soften the consistency and mingle with the flavours of your brew.
The biscotti has a long and rich history. Originating from the term Medieval Latin word biscoctus, literally meaning “twice-cooked,” it refers to non-perishable food staples often carried by journeying Roman legions. The English word “biscuit” and the Italian word “biscotto” share similar origins.
However, when most English speakers refer to biscotti, they really are talking about Italian cantuccini cookie. The confusion likely stems from the brand name of a popular manufacturer of cantuccini, Biscottificio Antonio Mattei. Due to this mix-up, biscotti usually refers to hard biscuit cookies served with coffee, while cantuccini (also spelled carquinyoli according to the region) refers to biscotti served with fortified dessert wines.
Biscotti come in a variety of flavours and forms including (but certainly not limited to) nut-filed, chocolate glazed, or heavily spiced with anise or cinnamon. We highly recommend pairing your biscotti with a black, bold, and bitter café Americano to really taste the flavour pairing come alive. But you can use a nutty or bright coffee if you prefer.
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