We all know the empowering qualities of a cup of coffee, and the restorative nature of a glass of wine. Yin and yang, light and dark, coffee and wine – it’s just the way things are.
One gets you ready for the day, one lets you recover from it. And equally: one gets you ready for the night… one lets you recover from it.
You know this. But did you know how similar coffee and wine really are?
How similar are coffee and wine?
- They’re both grown from berries. Like wine comes from grapes, coffee comes from cherries – and although it’s just the pits inside that become your shot of espresso, the flesh of the cherry is what influences the flavour.
- The place, climate, and year they’re grown in affects taste. Like a certain vintage from a particular part of France will have its own distinctive taste, the same applies for coffees from specific regions in coffee growing countries.
- There’s so much variety! You might like a riesling, or always opt for malbec. Or maybe you loved a bottle of Blue Nun in your youth, but go firmly for the top shelf now. There’s as much variety in flavour and quality in coffee as there is in wine.
Why doesn’t everyone know this?
For massive global coffee companies, it’s convenient for consumers to think “coffee” itself is a flavour. It keeps costs down for them, as they can:
- Buy bad – and therefore cheap – beans
- Over-roast them for a uniform (AKA burnt) flavour
- Store coffee for ages, so it ends up stale
So for many, the taste of bad, burnt and stale coffee is what they think it actually should taste like. And that makes us sad.
What Pact Coffee does differently?
We don’t think that’s any way to treat coffee that’s been lovingly tended to and carefully processed over a manner of months. And we think it’s doing the industry a real disservice to pretend that coffee is a flavour, not a product with a wide range of flavours.
That’s why, as a principle, we roast our coffees lightly to bring out the natural characteristics of individual coffees.
That’s why we ship out your beans and ground coffee just after it’s been roasted, to ensure ultimate freshness.
That’s why we source only the best coffees that are as deliciously varied as they can be.
Which coffees match your taste in wine?
- If you like a Rioja, or Chilean tempranillo…
Then try something chocolatey from South America – most likely a medium-to-dark roasted Brazilian, like Planalto. The heavy body, rich chocolatey characteristics and hint of spice will mirror what you enjoy tasting in a glass of Rioja.
- If you like a malbec, or heavily oaked Australian chardonnay…
Go for a coffee with chocolate and fruit notes, like Amarante Espresso. These wines are characterised by a powerful flavour profile, but one where a single taste note often dominates. Something like the Fazenda Chapada should also hit those notes you love.
- If you like a sauvignon blanc, or merlot…
Opt for a ‘fruity’ number like the Casa Loma Pink Bourbon limited. The developed, but not overpowering, acidity and the well-balanced flavour will offer you something very similar – including taste notes you can clearly pick out.
- If you like a riesling, or pinot noir…
Try a fruity, floral African coffee like Remera Lot 11. Fruit-driven characteristics, high levels of acidity, a lighter body – every delicious aspect you find in a riesling will be replicated here.