Coffee brand Nespresso is encouraging UK chefs to take a fresh look at the role of quality coffee as part of the dining experience, with the launch of a new sensory programme hosted by a two Michelin-starred chef.
Earlier this month, the quality coffee brand hosted its first ever interactive Science of Coffee workshop for leading UK chefs.
The session, which included a cooking demonstration by two Michelin-starred chef, Phil Howard, explored the taste and aroma profiles of Nespresso coffee and how it can be used to enhance the dining experience for both chefs and their customers.
The Science of Coffee programme challenges chefs to expand their thinking when it comes to the culinary role of coffee – from how it pairs with food, its interaction with both sweet and savoury ingredients and through to how it can be best enjoyed at the end of the meal.
“I have been working with Nespresso for some time to explore the role of coffee as an ingredient in recipes and was delighted to showcase and share a number of these with my peers. In addition to developing awareness of the different taste and aroma profiles, we explored some surprising ways in which coffee combines well with both savoury and sweet dishes – from a smoked venison scotch egg with espresso brown sauce to delicious espresso affogato,” states Phil Howard.
Alongside Phil Howard, Nespresso coffee expert Neil Phillips and food scientist Dr Rachel Edwards-Stuart conducted various experiments with attending chefs to further explore the taste and aroma profiles of coffee.
“The UK has, without a doubt, become a nation of coffee connoisseurs, which has led to a growing expectation for quality coffee both inside and outside the home. This extends to chefs as well as restaurant and hotel managers as they strive to deliver a consistent quality experience to customers. We launched ‘The Science of Coffee’ programme to support chefs in expanding their knowledge about coffee and exploring its full potential. We are looking forward to developing this concept going forward,” explains Ian McDonald, B2B commercial manager, Nespresso UK.