Perfect Pairings & Recipes for
Espresso

Analysing hundreds of thousands of recipes uncovers espresso's optimal flavour pairings.

Espresso is marked by the accents of coffee and caramel, yet its initial bitterness is only the opening note. Beneath lies a complex tapestry of delicate toast, hints of char, and the roasted notes of cocoa, giving it remarkable depth. The key to a beautiful synergy lies in recognising how these notes work together.

To map these harmonies, we analysed thousands of ingredients, breaking each one down across 150 flavour dimensions, identifying which notes complement and contrast. Our analysis reveals, for example, how Brie's beurreux tones enrich espresso, and how vanilla extract's vanillin notes create a surprising synergy with its roasted aroma.

An ingredient's flavour comes from its core characteristics, like maillard, acidic, and spice, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.

The Secret Language of Flavour

To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.

The Flavours That Harmonise With Coffee Notes

Our analysis reveals a strong connection between coffee and vanilla flavours. Since espresso has a distinct coffee-like flavour, try pairing it with the vanillic flavours of vanilla extract.

The recipes below provide inspiration for pairing espresso with vanilla extract.

Harmonious Flavours Of Espresso

Just as our analysis indicated that coffee and vanillic notes combine harmoniously, we can identify the full profile of flavours that harmonise with each of the flavour notes present in espresso. For instance, the caramel notes of espresso are strongly associated with cabbagy and rosemary accents.

The accents complementary to the various aroma accents of espresso can be seen highlighted in the pink bars below.

Matching Flavour Profiles

The flavour profile of Brie offers many of the accents complementary to espresso, including buttery and penicillium aroma accents. Because the flavour profile of Brie has many of the of the features that are complementary to espresso, they are likely to pair very well together.

The chart above shows the unique profile of Brie across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with espresso.

Recipes That Pair Espresso With Brie

Linked Flavour Notes

Looking at the aromas that are most strongly associated with the various flavours of espresso, we can identify other ingredients that are likely to pair well.

The left side of the chart above highlights the aroma notes of espresso, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the accents complementary to espresso.

Which Fruit Go With Espresso?

Choose fruit that embrace its roastyness or embrace its roasted aroma. Dulce de leche offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Peach add a gentle, oniony brightness, while bartlett pear introduces a sophisticated, anise-tinged elegance.

Alternatively, embrace fruit that harmonise with espresso's bitterness. The addition of pear, with its subtle mouldy notes, can complement the polyphenol beautifully. Avocado bridges earthiness and citrus zest, while blood orange lends a delicate sweetness.

How Flavonomics Works

We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.

Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.

Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.

We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.

These insights drive our predictive model, which allows us to take any ingredient (e.g., Espresso), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.