31 January 2018

Think Differently: pairing dark roast coffee and dessert

In our final pairing video with The Staff Canteen, Gareth Davies, UCC Coffee UK & Ireland’s head of coffee excellence, and Chef Sarah Hartnett, show how to pair a dessert with a dark roast coffee.

This video follows our two previous Think Differently pairing videos, where the two looked at light roast coffee and at how to pair dessert with medium roast coffee.

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For this pairing, Gareth chose our Grand Café Rainforest as his dark roast coffee, our most popular commercial blend. To pair with this coffee, Sarah made a chocolate fondant sponge with crunchy feuilletine and caramel jaconde with milk chocolate hazelnut chiboust. Having the right coffee is essential to the customer experience, and cleverly pairing a dessert and coffee is a simple way to end any meal on a high.

Watch the video below to see Gareth and Sarah in the kitchen making and brewing the perfect pairing.

Our Think Differently series explores the relationship between food and the roast profile of coffee. To think differently about the role coffee plays in your business, contact gareth.davies@ucc-coffee.co.uk