When you’re spending this much money on a cut of meat, you want to let it shine with simple but exciting seasonings. Blend coffee, bourbon, and brown sugar for a dark, thick rub that forms a crackly crust. Offset the roast’s richness with a refreshing watercress or arugula salad.
Use ingredients that are available year-round for a robust weeknight dinner. The rub gives the meat great flavor but it’s the chile-apple relish that elevates this dish to something special.
Find the coffee in this picture. Hint: It's not just in the cup.
Everyone loves waking up to the smell of coffee and the smell of bacon, and the flavors are pretty awesome together too. Add some molasses-y brown sugar, and you’ll reach bacon nirvana.
Spoon lamb gets its name from the texture of the meat when it’s finished cooking: so tender, you can cut it with a spoon.
This long, slow cooking technique benefits leg of lamb, typically a tough cut, and the acidity of the coffee offsets the richness of the meat. The sauce made from the drippings begs for polenta or potatoes.
Buying Coffee loses freshness shortly after roasting, so get your beans in small quantities from a store that regularly roasts its own or gets frequent deliveries.
Storing Keep beans in an airtight container at room temperature up to 2 weeks.
Grinding Because grinding beans releases the oils that hold aroma and flavor, grind fresh daily. Never freeze coffee after it’s been ground; it’ll lose flavor fast. Use the grind your coffee equipment is designed to handle.
Brewing Use the right amount of coffee. A good guideline to start with is 2 tbsp. freshly ground coffee to 6 oz. water. For electric coffeemakers, start with cold water; for most other methods, bring water to a boil, then let it sit about 30 seconds (water that’s boiling hot extracts bitter flavors). And brew fresh every time.
1825 Coffee plants are brought to Oahu from Brazil. Today, Hawaii is the only U.S. state that grows it commercially, with Kona coffee being the best known.
1849 James A. Folger gets a carpentry job at age 15 at the Pioneer Steam Coffee and Spice Mills in San Francisco, helping build California’s first mill for ground roasted coffee. He carries its samples to the gold fields, eventually buys the company, and renames it J.A. Folger & Co.―which becomes a top national brand.
1966 Alfred Peet opens Peet’s Coffee in Berkeley, popularizing a dark-roast style. He later trains Starbucks’s founders and supplies the Seattle company with Peet’s fresh-roasted beans. Starbucks, of course, goes on to become America’s largest coffeehouse chain, with more than 11,000 stores at last count.