the magic of cooking with coffee

When I was in San Francisco earlier in the year, I picked up a jar of Adam’s Coffee Rub in the Ferry Building markets.

While I don’t mind the odd cup of coffee, caffeine is not one of my vices. So this purchase may seem a little out of character.

It was, in fact, inspired by the wonderful ‘coffee mayonnaise’ I’d had at Momofuku Ssam bar in NYC. A complete revelation which opened my mind to the magic of cooking with coffee.

When I got home, my Irishman and I decided to do an experiment…

We grilled two steaks, one coated with the coffee rub just before cooking, the other given a little salt & pepper.

The results?

The coffee rub won hands down. Not only was it more flavoursome with a lovely well developed crust, it was also noticeably more succulent and juicy.

Needless to say, we powered through our little jar of Adams rub quite quickly. And when we ran out tried another locally available brand.

But alas it was no match for Adam.

With a return trip to San Francisco unlikely, I decided to take matters into my own hands and set about creating our own version of Adam’s coffee rub.

And on Friday I came up with a winner! So here it is…

_______
coffee rub
makes enough for 4 steaks

Inspired by Adam

3 tablespoons freshly ground pepper
2 tablespoons ground coffee
2 teaspoons dried chilli flakes
2 teaspoons fine salt
1/2 teaspoon cumin

1. Combine pepper, coffee, chilli, salt and ground cumin in a small bowl.

2. Rub on steaks or other meat and pan fry or BBQ asap.

Cheers,
Jules x

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