Back in August I wrote about a great coffee experience I had at Reve Coffee Roasters with my friend and barista, Mark. Since then, I've had several similar experiences at other specialty coffee shops, like Carpe Diem and The Lab. All the while, I've wondered how I could incorporate coffee into my cooking in a meaningful way. It's one thing to add a bit to a dessert or marinade, but I wanted to make coffee a more prominent ingredient, and really explore its ability to transform a dish - much like it transforms my morning mood!
There's something about the aroma and taste of coffee that just awakens my senses, so I sought out other ingredients that do the same - rich cocoa and spicy chilies were at the top of my list for a homemade spice blend. Building a flavorful rub that tastes as good off your protein as it does on is the real key. Don't be afraid to adjust flavors to stimulate your own palate knowing that high heat will affect some ingredients differently than others - sugars caramelize and some spices mellow.
Find a coffee that you enjoy, or maybe mix up a rub with one you tried that didn't brew like you expected. There are no rules, just have fun! I used a strong, finely-ground variety that yielded a great "bark" around my roast. How will you perk up your weeknight with a coffee creation?
- Allow pork roast (4-5 lbs) to come to room temperature and fire up the grill - I heated mine to 400 degrees before I started
- Mix rub seasonings in a medium size bowl: 2 TBS white sugar, 2 TBS brown sugar, 1 TBS chili powder, 2 TBS ground coffee, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 TBS sea salt, 1 TBS unsweetened cocoa powder (replace 2 TBS of the sugar with a speciality variety like locally-smoked La Canne Sugar for a fun twist!)
- Roll roast in rub, carefully patting coating evenly
- Grill for 30 minutes, turning once or until internal thermometer measures 160 degrees
- Allow to rest for 10 minutes before slicing