How Coffee can Complement Food

How Coffee can Complement Food

   3.5 Minute Read

Badi Bradley
North America Sales Director
Coffee and food collaborations are nothing new. Look at a café menu and you can see milk and chocolate combinations in the form a latte or a mocha beverage.

But the rise of specialty coffee and the boom of small start-up roasters has sparked an increase in creative partnerships between coffee roasters and specialty companies in other industries. The purpose is to create unique products to satisfy a marketplace looking for new experiences from trusted suppliers. The out-of-home coffee segment is increasingly focused on brands and innovation as the millennial generation, and their purchasing power, matures. Expansion in specialty coffee will come from collaborations outside of the core coffee product.

Collaborative partnerships with like-minded companies open marketing opportunities. In addition to providing content, these projects provide access to channels in the corresponding industry. They broaden the base of people who see the impression of your brand, with the bonus of being associated with a company that they know and trust. The key is carefully choosing to collaborate with a partner whose association offers value rather than cost.

Our North American office is located in the Research Triangle area of North Carolina, formed by the vertex cities of Raleigh, Durham and Chapel Hill. Known for local universities and the talented workforce they produce, this area has strong technology, gaming, pharmaceutical, life sciences, ag-tech and clean-tech industries. As the Triangle has grown, now with a population of about 2 million people, so has the number of specialty coffee roasters.

Here are some examples of creative food collaborations executed by some of the specialty coffee roasters and allies in the Triangle.

Counter Culture Coffee and craft beer. Counter Culture has been roasting coffee in Durham since 1995 and is one of the leaders in the US specialty coffee movement. Their longevity has provided them with many, many opportunities to collaborate with the craft beer industry, which has also taken off at the same time. Counter Culture has over 8 projects with North Carolina breweries alone, not to mention more with breweries located outside of the state:

Lenny Boy Brewing- Ground Up Coffee Stout; Mother Earth- Silent Night ; Fonta Flora- Holla'gram; Burial - Skillet Donut Stout, Thresher Coffee Saison, and more; Fullsteam - ADSR; Sierra Nevada - No Middle Ground (2014) ; Brewery Bhavana- Single Origin Coffee Saison; Ponysaurus- Baltic Porter

Black and White and Videri Chocolate Factory. Black and White was founded a few years ago by US Barista Champs Lem Butler and Kyle Ramage. Located in the town of Wake Forest, they have a national reputation and their local presence has been growing steadily. Recently they opened a B&W coffee bar inside the Videri Chocolate Factory in downtown Raleigh. Yes, a chocolate factory, where Videri roasts cacao beans (very similar to a coffee roaster!) and they fabricate their own chocolates and confections.

With their co-habitation, and the combined signature beverage experience of two barista champions, we can’t wait to see what synergies this pair will come up with.

Big Spoon Roasters and Go Get Em Tiger. Based in Durham, Big Spoon makes handcrafted nut butters and snack bars from scratch. Here they roast not coffee nor cacao, but nuts! It is the brainchild of Mark Overbay, who learned about roasting nuts in Africa. He spent part of his career working in coffee, so a coffee collaboration with his nut butters is a natural combination. They have a rotating collection of coffee contributors and currently they are partnering with GGET coffee roasters out of Los Angeles, CA. Heirloom mission almonds, GGET Minor Moments espresso, organic coconut nectar, organic virgin coconut oil, Jacobsen sea salt... what isn’t there to like?

Little Waves (formerly 4th Dimension) and Herban Gardening Collective. Are you ready to see collaboration on another level? Little Waves roasts coffee in Durham. The HGC uses the chaff byproduct in their gardens. The gardens grow herbs, from which they then make tinctures that are used in the special coffee pairings at Cocoa Cinnamon, the Little Waves cafes. For example, Angel Frequency, an iced pour over of South American coffees and a rosemary tincture. The name is inspired by “Angels” a song by Jones Michael, a Durham-based musician. Lots of creative energy coming out of the Bull City.

Slingshot and Jeni’s Splendid Ice Creams. Raleigh-based Slingshot is a cold brew juggernaut. Jenny and Jonathan Bonchak created a custom cold brew for Jeni’s which is then made into a flavorful sorbet. This sorbet is then swirled with sweet, rich coconut cream. Jeni’s is known for uncompromising quality and doing things the hard way. Combining the talents of a pioneer in artisan ice cream with pioneers in cold brew coffee creates some dairy-free and vegan magic.

These are just a few local examples of how coffee roasters are working with other foods and flavors to create new and interesting products and projects. The collaborative footprint ranges from very local to national in scope and provides consumers of different foods an access point for new perspectives on specialty coffee and vice-versa. We look forward to even more fresh ideas and unexpected partnerships, and seeing just where the future will take the coffee world.

   3.5 Minute Read

Badi Bradley
North America Sales Director
Coffee and food collaborations are nothing new. Look at a café menu and you can see milk and chocolate combinations in the form a latte or a mocha beverage.

But the rise of specialty coffee and the boom of small start-up roasters has sparked an increase in creative partnerships between coffee roasters and specialty companies in other industries. The purpose is to create unique products to satisfy a marketplace looking for new experiences from trusted suppliers. The out-of-home coffee segment is increasingly focused on brands and innovation as the millennial generation, and their purchasing power, matures. Expansion in specialty coffee will come from collaborations outside of the core coffee product.

Collaborative partnerships with like-minded companies open marketing opportunities. In addition to providing content, these projects provide access to channels in the corresponding industry. They broaden the base of people who see the impression of your brand, with the bonus of being associated with a company that they know and trust. The key is carefully choosing to collaborate with a partner whose association offers value rather than cost.

Our North American office is located in the Research Triangle area of North Carolina, formed by the vertex cities of Raleigh, Durham and Chapel Hill. Known for local universities and the talented workforce they produce, this area has strong technology, gaming, pharmaceutical, life sciences, ag-tech and clean-tech industries. As the Triangle has grown, now with a population of about 2 million people, so has the number of specialty coffee roasters.

Here are some examples of creative food collaborations executed by some of the specialty coffee roasters and allies in the Triangle.

Counter Culture Coffee and craft beer. Counter Culture has been roasting coffee in Durham since 1995 and is one of the leaders in the US specialty coffee movement. Their longevity has provided them with many, many opportunities to collaborate with the craft beer industry, which has also taken off at the same time. Counter Culture has over 8 projects with North Carolina breweries alone, not to mention more with breweries located outside of the state:

Lenny Boy Brewing- Ground Up Coffee Stout; Mother Earth- Silent Night ; Fonta Flora- Holla'gram; Burial - Skillet Donut Stout, Thresher Coffee Saison, and more; Fullsteam - ADSR; Sierra Nevada - No Middle Ground (2014) ; Brewery Bhavana- Single Origin Coffee Saison; Ponysaurus- Baltic Porter

Black and White and Videri Chocolate Factory. Black and White was founded a few years ago by US Barista Champs Lem Butler and Kyle Ramage. Located in the town of Wake Forest, they have a national reputation and their local presence has been growing steadily. Recently they opened a B&W coffee bar inside the Videri Chocolate Factory in downtown Raleigh. Yes, a chocolate factory, where Videri roasts cacao beans (very similar to a coffee roaster!) and they fabricate their own chocolates and confections.

With their co-habitation, and the combined signature beverage experience of two barista champions, we can’t wait to see what synergies this pair will come up with.

Big Spoon Roasters and Go Get Em Tiger. Based in Durham, Big Spoon makes handcrafted nut butters and snack bars from scratch. Here they roast not coffee nor cacao, but nuts! It is the brainchild of Mark Overbay, who learned about roasting nuts in Africa. He spent part of his career working in coffee, so a coffee collaboration with his nut butters is a natural combination. They have a rotating collection of coffee contributors and currently they are partnering with GGET coffee roasters out of Los Angeles, CA. Heirloom mission almonds, GGET Minor Moments espresso, organic coconut nectar, organic virgin coconut oil, Jacobsen sea salt... what isn’t there to like?

Little Waves (formerly 4th Dimension) and Herban Gardening Collective. Are you ready to see collaboration on another level? Little Waves roasts coffee in Durham. The HGC uses the chaff byproduct in their gardens. The gardens grow herbs, from which they then make tinctures that are used in the special coffee pairings at Cocoa Cinnamon, the Little Waves cafes. For example, Angel Frequency, an iced pour over of South American coffees and a rosemary tincture. The name is inspired by “Angels” a song by Jones Michael, a Durham-based musician. Lots of creative energy coming out of the Bull City.

Slingshot and Jeni’s Splendid Ice Creams. Raleigh-based Slingshot is a cold brew juggernaut. Jenny and Jonathan Bonchak created a custom cold brew for Jeni’s which is then made into a flavorful sorbet. This sorbet is then swirled with sweet, rich coconut cream. Jeni’s is known for uncompromising quality and doing things the hard way. Combining the talents of a pioneer in artisan ice cream with pioneers in cold brew coffee creates some dairy-free and vegan magic.

These are just a few local examples of how coffee roasters are working with other foods and flavors to create new and interesting products and projects. The collaborative footprint ranges from very local to national in scope and provides consumers of different foods an access point for new perspectives on specialty coffee and vice-versa. We look forward to even more fresh ideas and unexpected partnerships, and seeing just where the future will take the coffee world.

0 Comments

Submit a Comment

Your email address will not be published.

Was this interesting? Grab a coffee and pick another from the articles below

Evolution in a Land of Revolution

Evolution in a Land of Revolution

Cupping as Meditation

Cupping as Meditation

Origin Revelations

Origin Revelations

Avoiding the Poverty Trap: Choosing Stories Instead of Emotional Marketing

Avoiding the Poverty Trap: Choosing Stories Instead of Emotional Marketing

I’ve Bean Everywhere, Man

I’ve Bean Everywhere, Man

Have Yourself a Mara Little Christmas

Have Yourself a Mara Little Christmas

All Roads Lead to Coffee

All Roads Lead to Coffee

How Coffee can Complement Food

How Coffee can Complement Food

Building Projects at Origin

Building Projects at Origin

Shining a Light on Defect Detection: How a $9 UV torch could be one of the best investments for the coffee value chain

Shining a Light on Defect Detection: How a $9 UV torch could be one of the best investments for the coffee value chain

Coffee: Culture or Business?

Coffee: Culture or Business?

Café: ¿Cultura o Negocio?

Café: ¿Cultura o Negocio?

A Study on Costs of Production in Latin America

A Study on Costs of Production in Latin America

Fermentation Experiments in Nicaragua – How We Managed to Go from RTB to AAA

Fermentation Experiments in Nicaragua – How We Managed to Go from RTB to AAA

Constantly Adapting to Change

Constantly Adapting to Change

Mind the Gap: A Growing Gray Area Between Market and Production

Mind the Gap: A Growing Gray Area Between Market and Production

Embracing Technology to Create New Pathways in Coffee

Embracing Technology to Create New Pathways in Coffee

Forward Contracting to Secure Quality, Quantity and Relationships

Forward Contracting to Secure Quality, Quantity and Relationships

Caravela Sponsors Seven Small-holder Coffee Producers to attend the Producer and Roaster Forum in Guatemala

Caravela Sponsors Seven Small-holder Coffee Producers to attend the Producer and Roaster Forum in Guatemala

Colombian Specialty Coffee Scene. A Perspective from Café Quindío

Colombian Specialty Coffee Scene. A Perspective from Café Quindío

Coffee Sampling  Increases Farmers Profitability Opportunities

Coffee Sampling Increases Farmers Profitability Opportunities

Caravela From a Newcomer’s View

Caravela From a Newcomer’s View

Water Activity: Predictive insights Changing Processes and Profits

Water Activity: Predictive insights Changing Processes and Profits

Blending Experience with Passion in Mesoamerica

Blending Experience with Passion in Mesoamerica

Coffee in Galapagos: Evolving To Thrive

Coffee in Galapagos: Evolving To Thrive

What Traceability Offers Farmers

What Traceability Offers Farmers

The Specialty Coffee Transaction Guide – Setting the Bar on Prices

The Specialty Coffee Transaction Guide – Setting the Bar on Prices

A Tale of Two Customers: Caravela Coffee and the Rethinking of the Coffee Import Model

A Tale of Two Customers: Caravela Coffee and the Rethinking of the Coffee Import Model

Arriving at a price

Arriving at a price

Rich Farmer, Poor Farmer

Rich Farmer, Poor Farmer

Low Prices, Risky Times

Low Prices, Risky Times

Making it Work as Well as it Can

Making it Work as Well as it Can

Discovering the Source

Discovering the Source

A Mutual Evolution: Caravela Nicaragua’s William Ortiz, on helping people grow coffee, and how coffee helps people grow

A Mutual Evolution: Caravela Nicaragua’s William Ortiz, on helping people grow coffee, and how coffee helps people grow

The High Price of Getting the Best from Ecuador

The High Price of Getting the Best from Ecuador

Victims of Exchanging Currencies – Who Should Take on this Risk?

Victims of Exchanging Currencies – Who Should Take on this Risk?

A Pilgrimage to the Future

A Pilgrimage to the Future

Why We’re Investing in World Coffee Research?

Why We’re Investing in World Coffee Research?

The Making of a Champion

The Making of a Champion

Peru, an Unpolished Diamond in Coffee Production

Peru, an Unpolished Diamond in Coffee Production

Investing in Education: Investing in People

Investing in Education: Investing in People

How Roasters Can Influence the Supply Chain

How Roasters Can Influence the Supply Chain

Aromas: More than Just a Coffee Competition

Aromas: More than Just a Coffee Competition

FOB vs. EXW – Two Buying/Shipping Methods for Your Green Coffee

FOB vs. EXW – Two Buying/Shipping Methods for Your Green Coffee

Sample Roasting vs. Profile Roasting

Sample Roasting vs. Profile Roasting

How to Keep Records of your Costs of Production?

How to Keep Records of your Costs of Production?

Why and How to Estimate Costs of Production in a Coffee Farm?

Why and How to Estimate Costs of Production in a Coffee Farm?

Supply Chain Logistics – The Clockwork of Coffee

Supply Chain Logistics – The Clockwork of Coffee

Forecasting Green Coffee Purchasing

Forecasting Green Coffee Purchasing

What is specialty Coffee

What is specialty Coffee

Drying in Peru: the Final Step in Quality Improvement

Drying in Peru: the Final Step in Quality Improvement

Specialty Coffee Thought Leaders: Interview with Alejandro Cadena

Specialty Coffee Thought Leaders: Interview with Alejandro Cadena

Partner Farm Purchasing and How it Impacts Sustainability

Partner Farm Purchasing and How it Impacts Sustainability

FOB vs: EXW – Two Buying/Shipping Methods for Your Green Coffee

FOB vs: EXW – Two Buying/Shipping Methods for Your Green Coffee

When is it time to harvest?

When is it time to harvest?

Just In Time Inventory

Just In Time Inventory

Drying in Peru: the Final Step in Quality Improvement

Drying in Peru: the Final Step in Quality Improvement

Baristas Are Your Final QC Check

Baristas Are Your Final QC Check

Spectrum Purchasing and How it Impacts Sustainability

Spectrum Purchasing and How it Impacts Sustainability

Pin It on Pinterest

Share

Share this content with your coffee community!