Have you ever used instant coffee in chili to “darken” it and to kill the tomato acidity?

Have you ever used instant coffee in chili to “darken” it and to kill the tomato acidity?

You can check the answer of the people under the question at Quora “coffee in chilli con carne

0 thoughts on “Have you ever used instant coffee in chili to “darken” it and to kill the tomato acidity?”

  1. I use “real” (strongly brewed—double to triple the coffee to water ratio—or sometimes shots of espresso) coffee in my chili to deepen the flavor, much like cocoa is added to sauces like mole poblano. You do not taste the coffee as “coffee” in the food; the coffee is an adjunct that works with the other flavors and makes something taste…well…”different” than normal in a very good way.
    My wife and I use espresso in our baking of chocolate goods as well and it serves to pleasantly deepen the chocolate flavors—sometimes amazingly so. Blind A-B taste testing has shown us that people prefer the chocolate cake products (cakes, cupcakes, and similar) with coffee, though they mostly cannot specifically tell you why. While a few have said, the chocolate is “richer” in this one (the one with coffee), not a single person has ever said: “Oh! This chocolate cake has coffee in it.”
    I have used instant coffee now & then in the past and have considered purchasing a high-grade espresso (instant) powder for some special recipes I wish to experiment with, but using strongly-brewed coffee or espresso has worked so well for me, that I probably will never make that investment in something that will just sit around getting stale.
    The coffee itself is acidic (though is is less acidic than tomatoes) and will not temper the acidity of the tomatoes; it merely complements the flavors and adds a bit of depth to both the sweetness and the savory (umami) flavors of the tomato. When you deepen and intensify the tomato flavors, the acid notes and actual pH acidity seem to get buried under the other flavors.
    The coffee might darken the color of the stew (chili) a little, but that is not the reason I use it at all. It is just a “side-effect” that happens when you put in the dark coffee.

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