I never understood the point of a director’s cut until recently. Not only are they longer with extended scenes and deleted sequences but also includes voiceover narration providing insights to the plot. I had my very own director’s cut earlier this year at Blacksmith Coffee Roasters in Dubai with Camilo Cortes giving me an exclusive behind-the-scenes commentary. This Abu Dhabi based roastery and cafe is the default place to be in for students of New York University. At least that’s how I think it is, not finding a place to sit and opting for a take away instead of waiting every time I happen to be in the area.

What’s different about this new roastery then? An experience that I didn’t realize was needed. A human craves something sweet with their coffee and often this pairing is not a match made in heaven. A bite of the pastry, a sip of the coffee, there’s no harmony nor conformity. This is why food pairing is important. The consumer does not understand the art of combining different foods to enhance their flavors when eaten together or one after the other. The taste, aroma, and texture need to be considered to create a harmonious and enjoyable experience.

Complementary or contrasting flavors can be used to create balance or elevate, in this case, the coffee. Many pastries and desserts pair well with coffee. Common choices include croissants, muffins and chocolate-based desserts, such as brownies that complement the rich flavors of coffee. Nuts, cheese, and even certain fruits like berries can be delightful accompaniments but the key is to balance the intensity of the coffee with the flavors of the selected pairing.

This is where Blacksmith Dubai comes in and answers the problem I didn’t know needed solving. Three pairings — each coffee brewed differently and paired with a dessert that does not overshadow each other. The coffees were expertly brewed by Ruben and Abinash, two baristas with bright personalities and the skillset to match.

Here’s what the roastery offers:

Passion Fruit Chocolate Cheesecake paired with Black Sesame Latte / Choco-chilli Cold Brew

I had to make an update to this blog post and add this new pairing. There’s no faulting with this cheesecake, it is an unbaked cheesecake mixed with chocolate and topped with passion fruit puree.

What you pair this with is when the magic happens. Let’s start with the lukewarm pairing, the black sesame latte consists of toasted black sesame mixed with risretto and oat milk. The focus here is entirely on texture experience.

The cold pairing on the other hand is similar to the Guntur Brew (see below) with the throat hit but not that pronounced. The Choco-chilli cold brew is made up of black tea brewed slowly and dried mix chilli infused with cold brew nitro. The ultimate summer drink, if you ask me.

Blueberry Cheesecake paired with Osaka Cold Brew

This combination is harmony to your tongue that orchestral conductors would be envious of. The smooth, citrusy undertones of the coffee blends perfectly with the sweet tartiness of the no-bake blueberry cheesecake to form a layered polyphony highlighting the vibrancy of the duo.

Crème Brûlée Caramel Tart paired with Guntur Brew

Texture is the name of the game here, and perceiving it is possible thanks to the mechanoreceptors in our mouth. I call it the three dimensional pairing — bear with me while I explain. As you begin to bite in to the tart, you are welcomed by a subtle crunch progressing to a caramel-gooey like texture. A sip of the Guntur Brew to wash away the sweetness translates to an unexpected spiced throat hit. True serendipity is achieved when you balance it all out with a sip of Horchata, a Spanish drink made of rice and milk. Three complex elements bound to take your tastebuds on overdrive.

Roasted Black Sesame & Chocolate Tart paired with Kin

Sweet and sour is a formula that always works and what’s better than Kin, a signature at Blacksmith, that has another element to the formula I just mentioned — spice. You’ll not see this coming when the richness of the chocolate tart delicately balances out the Kin.

The pairings will take you on a journey of flavors but more than that you’ll also begin to identify the coherent nature of pairing coffee with something savory or sweet. Here are my four takeaways from the experience:

1. Complement, don't overpower: Choosing the pairing with flavors that complement rather than overpowering the coffee. A mildly sweet pastry can enhance the subtle notes in coffee without being too dominant.

2. Consider intensity: Matching the intensity of the coffee with the food. Lighter coffees pair well with delicate pastries, while stronger coffees can stand up to richer, more robust flavors like dark chocolate.

3. Balance sweetness: If your coffee is sweet, opting for a slightly less sweet food can maintain the balance. Conversely, if your coffee is bitter, a sweet treat can provide a pleasant contrast.

4. Texture matters: If there’s anything I learnt, it’s this. A satisfying contrast to the smoothness of coffee is balanced with crunch.

As we reach towards the end of this article, my only suggestion to you would be to try all three experiences. After all, aren’t we all looking to elevate our endorphins, evoke a range of blissful emotions and add some meaning to our life?

Glossary

Guntur Brew: Filter coffee brewed Guntur chilli

Kin: Espresso + tart cherry reduction + Szechuan peppercorns

Osaka Cold Brew: Cold Brew + Yuzu, citrus fruit from East Asia + Szechuan Peppercorns