In partnership with Michelin chef Phil Howard, Nespresso is kicking off an educational program called 'The Sciene of Coffee.' This program is designed to show the beverage's role in the dining experience, as well as how it can be used to elevate the enjoyment of a meal.
The program was launched to support chefs, helping them to explore the full potential of coffee. The program goes over what food to pair with coffee, as well as an in-depth look at how it interacts with savory and sweet dishes. Some of the dishes that have been crafted by Howard for the cooking with coffee series include smoked venison scotch eggs served with an espresso sauce and an espresso affogato.
As Nespresso is served in over 600 Michelin restaurants around the world, these culinary events reinforce the brand's commitment to quality coffee.
What's Driving This Trend
- Coffee Education
- The Science of Coffee program offers educational classes on the role of coffee in the dining experience, presenting opportunities for coffee brands to collaborate with chefs and expand customer knowledge.
- Coffee Pairing
- The program explores the pairing of coffee with various foods, opening up opportunities for food and beverage establishments to curate unique coffee-infused menu items.
- Cooking with Coffee
- The cooking with coffee series introduces innovative dishes using coffee as an ingredient, inspiring chefs and food manufacturers to experiment with new coffee-based recipes.
Who This Affects Most
- Coffee Brands
- Coffee brands can collaborate with chefs to develop educational programs and showcase their coffee's potential in enhancing dining experiences.
- Food and Beverage
- Restaurants and cafes can explore coffee pairing opportunities to create interesting flavor combinations and elevate their menu offerings.
- Food Manufacturers
- Food manufacturers can capitalize on the trend of cooking with coffee by creating innovative products and recipes that incorporate coffee as a key ingredient.
