Coffee is used in many sweet recipes and is fast gaining popularity in savoury ones too! To make the best use of coffee with main courses, we’ve been learning some new recipes, which range from super-easy to difficult:
- We’ve already seen how to make and use coffee sauce, an easy recipe;
- Here, we’ll discover the recipe for coffee reduction and how to pair it, (medium difficulty);
- In the next article in this series, we’ll explain how to use coffee powder. In that case, the difficulty stakes will be high, but if you follow our advice, you can still do a great job.
Coffee reduction recipe h2
When making coffee reduction, it is essential that you pay close attention in the phase when the liquid is evaporated. On the other hand, the process only requires a few, simple, basic ingredients:
- 3 small cups of ristretto espresso coffee.
- 4 tablespoons of white sugar.
- 150 ml still mineral water.
- A pinch of salt.
How to make it
- Pour the three small cups of coffee, still warm, into a small, non-stick pot.
- Add the sugar and stir until completely dissolved.
- Add the water and place over a medium heat on a medium-sized hob plate.
- Leave to simmer for about 5 minutes, stir and then lower the heat. Do not cover the pot with a lid, because the water needs to evaporate in order to create the reduction.
- Leave the liquid to reduce for another 10 minutes, stirring every so often.
- From now on, the times vary from case to case, so it’s up to you to keep an eye on how the liquid part is evaporating and check the mixture until it reaches your desired thickness.
How thick should coffee reduction be?
The consistency of a perfect reduction is similar to that of syrup, so thicker than a sauce, but not as dense as jelly.
To understand whether your coffee reduction has reached the perfect consistency, use the spoon test: pick up a small quantity of reduction with the tip of a spoon, allow it to slide down on to the curved part and check that it goes down slowly, leaving a thin layer behind it.
Coffee reduction in meat and fish main courses
Depending on your tastes, you can use coffee reduction in a variety of meat and fish recipes. To guarantee a result that’s sure to be delicious we’re giving you a few of our best pairing suggestions.
Some are super-easy, others are a little more complicated, both when it comes to sourcing the raw materials and in terms of complementing the particular flavours. Let’s discover them together and you’ll soon see that your dishes are sure to be a success.
Simple pairings with coffee reduction
- Rare beef fillet.
- Roasted pork or veal.
- Grilled or roasted free-range chicken.
- Grilled or roasted king prawns.
- Sea bass fillet.
- Fillet or piece of salmon.
Complex pairings with coffee reduction
- Grilled or roasted guineafowl.
- Roasted, grilled, or well sautéed quail.
- Prime meat tartare.
- Roasted cuttlefish or octopus.
- Raw or blanched oysters.
- Blanched sea urchins.
- Fish and crustacean tartare, obviously blast chilled.
You can drizzle the reduction over the dish or place it in a small bowl at the side. Do not serve too much, because reductions are a veritable concentrate of taste: on average one tablespoonful will be enough for each portion.
We hope you’ll manage to make a splendid main course with our tips. And for other tasty dishes, let yourself be inspired by all our coffee recipes!