Coffee and chilli are two bold flavours that pack a punch. Coffee’s bitter, earthy notes pair wonderfully with the heat and spice of chilli peppers. But does adding coffee to chilli recipes actually enhance the overall flavour? Let’s take a look at the evidence.
How do coffee and chilli interact?
Coffee contains hundreds of different compounds that influence its flavour and aroma. Key among these are caffeine, acidic compounds, and phenolic compounds like chlorogenic acids.
Chilli peppers also contain a complex mix of plant compounds, notably capsaicin which gives chilli its characteristic heat. Capsaicin binds to pain receptors in the mouth, which the brain interprets as “hot” or “spicy” sensations.
When coffee and chilli are combined, their distinct flavours merge to create an intensely rich, complex taste. The bitterness of coffee contrasts with the heat of the chilli, while their aromas mingle. This interaction allows new flavours to emerge.
Does coffee amplify chilli heat?
Anecdotal reports suggest that adding coffee to chilli-based foods like chilli con carne makes the dish taste hotter. However, scientific research indicates coffee does not actually increase the heat level.
Capsaicin is responsible for the burning sensation of chillies. Coffee cannot increase the amount of capsaicin in a dish. At most, it can modify how the heat is perceived.
A 2012 study found people rated chips flavoured with habanero chilli and coffee as more palatable but not hotter than chips with just habanero chilli. The coffee appeared to balance out the chilli’s pungency.
Interestingly, the way coffee is prepared alters its effect on chilli heat perception. Researchers in 2016 demonstrated that espresso ramps up the hotness of chilli chocolate, while brewed coffee has no influence.
Overall, coffee is unlikely to make chilli dishes taste significantly hotter. But it may change the way the heat hits the palate.
Does coffee complement or overwhelm chilli?
For coffee and chilli flavours to complement each other, they must be carefully balanced. Too much coffee can overpower the chilli, while excessive chilli heat can make the coffee taste muted.
In the 2012 chips study, a panel of tasters found that a 1:1 ratio of ancho chilli powder to coffee maximised flavour, while higher proportions of coffee decreased the perceptibility of chilli flavour. Other research suggests a 4:1 ratio of coffee to chilli provides an optimal balance.
The brewing method of the coffee also impacts the flavor profile. Strongly brewed coffee is likely to overwhelm the subtle notes of the chilli. A mild, smooth coffee enhances the chilli without overtaking it.
Further, the type of chilli and its preparation influences the end result. Dried chilli powder blends well into coffee-based marinades, while fresh chillies pairs better with a sauce or finishing touch.
What foods pair well with coffee and chilli?
Coffee and chilli combine splendidly in various savoury dishes and desserts. Here are some classic flavour pairings:
- Chilli con carne: Add a dash of coffee to the minced meat sauce for richness.
- Mole sauce: This Mexican sauce flavoured with chilli and chocolate benefits from a touch of coffee.
- Chilli-rubbed meats: A coffee-chilli spice rub brings out the natural sweetness of beef, pork or lamb.
- Chilli-chocolate desserts: Coffee cuts through the sweetness and enhances the spiciness.
- Chilli & cheese dishes: The coffee notes balance the heat and creaminess.
In general, coffee nicely complements the flavours of cacao, smoked meats, berries and citrus fruits when combined with chilli.
Should you add coffee to chilli?
Adding a small amount of coffee to chilli-based dishes can certainly enhance the overall flavour profile. The coffee adds depth and complexity while tempering excessive heat. However, the coffee should complement the chilli not overwhelm it.
Here are some tips for successfully incorporating coffee into chilli recipes:
- Use good quality, freshly ground coffee for maximum flavor.
- Add only 1-2 tablespoons coffee per pound of meat or quart of sauce.
- Brew the coffee milder rather than stronger.
- Add the coffee early so the flavors can fully integrate.
- Balance milder chilies with more coffee and vice versa.
- Stick to a maximum 4:1 ratio of coffee to chilli.
With the right balance, coffee can transform a chilli-based dish by adding nuance. But use too heavy a hand, and the coffee will overpower the chilli rather than enhancing it. Experiment to find your perfect coffee-chilli profile.
Conclusion
While coffee does not actually make chilli hotter, it can complement and bring out new dimensions of chilli’s flavor when combined thoughtfully. The bitterness and aroma of coffee contrasts beautifully with chilli’s heat. Coffee-chilli blends are popular in rubs, sauces, stews and desserts. By balancing the proportions and brew strength, coffee can enhance chilli for a more complex taste experience.