Bente from Tanzanian Kilimanjaro Specialty Tea shares launched her matcha made from coffee leaves at the end of next year. Several shops in Germany are using it and now the Kenyan cook Dennis Ang’ani of restaurant Embark is using the coffee matcha as ingredients for his recipes.
How did you get in contact with the matcha?
I got into contact with coffee matcha via one of numerous conversations around food with Tehmeena Manji. She told me about this ingredient that’ll blow my mind and would be great to experiment with and true to that from when we started using it, we’ve not stopped.
What did you think of the taste?
I love that it shows different strengths when pitted against, or rather engages with different ingredients (of course due to factors like fat quantity, acid, etc), so I find it super versatile and not limited to a single flavor profile. I would say though it has a robustness and depth that is very distinct from just normal coffee and this can be felt especially when in harmony with supplementary ingredients like dairy products. I don’t find it harsh on the back of the tongue as I do coffee, but still the flavor overwhelms one’s mouth.
Why did you start using Matcha in your deserts?
I love to experiment with anything new I discover. Mainly via introduction from like minded individuals
Can you describe in detail how you work with Matcha in your deserts?
We heat it up in a pan with Bailey’s liqueur, then later when cooled, incorporate that with some cream and agar agar and then punch holes in it to use it as “caramelized” meat in our “dessert burger”.
What are the reactions of customers?
Customers love it. Most have not heard of a coffee matcha thus it’s always a great conversation point.