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Coffee drink ideas

A little beyond the cup

Coffee recipe ideas

Dark roast brings a deep, toasty edge to savory steak and a balanced bittersweet note to homemade sweets. Start with a little, then adjust to taste.

From the grinder

Savory, sweet, and full of roast.

Savory idea

Coffee-rubbed steak

Finely ground coffee darkens the outside of a steak as it cooks and adds a roasted, gently bitter flavor. Use a light, even coating so the coffee supports the beef instead of overpowering it.

Makes enough rub for one 12 oz steak.

Coffee rub

  • 1 tbsp finely ground dark-roast coffee
  • 1 tsp kosher salt
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp garlic powder

Rub, sear, and finish

  1. Pat the steak dry. Mix the coffee, salt, paprika, pepper, and garlic powder, then press a thin layer onto both sides. Rest for 20–30 minutes.
  2. Sear or grill over medium-high heat to your preferred doneness, keeping an eye on the coffee so it does not scorch. Rest the steak for 5 minutes before slicing.
  3. For a quick pan finish, add 2 tbsp strong brewed coffee and 2 tbsp stock to the hot pan. Simmer for 1 minute, then stir in 1 tsp butter and spoon over the steak.

Something sweet

Coffee in candy and chocolate

Instant espresso powder makes it easy to carry coffee flavor into sweets without adding much liquid.

Soft coffee caramels

Ingredients

  • ½ cup heavy cream
  • 1 cup granulated sugar
  • ¼ cup light corn syrup
  • 4 tbsp unsalted butter
  • 2 tsp instant espresso powder
  • ¼ tsp fine salt

Preparation

  1. Line an 8-inch square pan with parchment. Combine all ingredients in a heavy saucepan over medium heat, stirring until the sugar dissolves.
  2. Bring to a steady boil, stirring often, until a candy thermometer reads 245°F (firm-ball stage).
  3. Carefully pour into the pan. Cool completely, then cut into small pieces. Hot sugar can cause burns.

Espresso chocolate bark

Ingredients

  • 8 oz chopped dark or semisweet chocolate
  • 1 tsp instant espresso powder
  • ⅓ cup toasted chopped hazelnuts, optional

Preparation

  1. Melt the chocolate gently in a heat-safe bowl over simmering water or in short microwave bursts, stirring until smooth.
  2. Stir in the espresso powder. Spread the chocolate about ¼ inch thick on parchment and scatter the hazelnuts over it.
  3. Chill until firm, about 30 minutes, then break into pieces.