The Science of Coffee programme challenges chefs to expand their thinking when it comes to the culinary role of coffee – from how it pairs with food, its interaction with both sweet and savoury ingredients and through to how it can be best enjoyed at the end of the meal.

A Science of Coffee workshop was hosted for UK chefs last month, which included a demonstration by Michelin starred chef, Phi Howard, exploring aroma profile of Nespresso coffee and how it can be used to enhance the dining experience for chefs and customers.

Phil Howard, said: “I have been working with Nespresso for some time to explore the role of coffee as an ingredient in recipes and was delighted to showcase and share a number of these with my peers. 

“In addition to developing awareness of the different taste and aroma profiles, we explored some surprising ways in which coffee combines well with both savoury and sweet dishes – from a smoked venison scotch egg with espresso brown sauce to delicious espresso affogato. 

“As chefs, we are constantly looking to learn and challenge ourselves and Nespresso has provided a great platform to do just that.”

Ian McDonald, B2B commercial manager, Nespresso UK, said: “The UK has, without a doubt become a nation of coffee connoisseurs, which has led to a growing expectation for quality coffee both inside and outside the home. 

“This extends to chefs as well as restaurant and hotel managers as they strive to deliver a consistent quality experience to customers.

“We launched ‘The Science of Coffee’ programme to support chefs in expanding their knowledge about coffee and exploring its full potential. We are looking forward to developing this concept going forward.”