Coffee Curry

Coffee Curry, a curry blend with strong Klingenberg coffee

Strong coffee meets the seasoning of a classic curry. The base is the Fuego del Sol, a coffee roasted especially for this blend by the Kaffee Braun roastery in Klingenberg. Its roasted notes give the curry a dark depth that feels surprisingly natural, not dominant but integrating. Made and packed in our workshop in Klingenberg am Main.

How to use

Coffee Curry gives meat, vegetable and lentil curries a dark depth and works just as well as a dry rub for beef, lamb and game before grilling or frying. In marinades with oil and yoghurt it seasons poultry and lamb, worked into sweet potatoes, pumpkin or oven vegetables it becomes a hearty side, and in goulash or slow braised roasts it unfolds its full warmth with a dark stock.

Good to know: briefly roast the curry along while searing so the roasted aromas develop fully, but don’t let it get too hot, or the turmeric and coffee turn bitter.

Recipe: sweet-potato curry with coffee

A simple vegan curry that shows off the blend’s dark depth perfectly.

Ingredients for 4:

• 500 g sweet potatoes, diced
• 1 onion, 2 garlic cloves
• 1 tsp coffee curry
• 400 ml coconut milk
• 2 tbsp coconut oil
• juice of 1 lime, fresh coriander
• fine Luisenhaller deep-rock salt to taste

Method: Fry the sweet potatoes in coconut oil. Add onion and garlic, stir in the coffee curry and roast briefly. Deglaze with coconut milk and simmer for 15 minutes until the sweet potatoes are soft. Season with lime juice and salt, garnish with fresh coriander and serve with basmati rice.

Why this Coffee Curry? The Fuego del Sol gives the dish an almost chocolatey depth that a normal curry doesn’t have, without tasting of coffee in the end.

What’s in it?

The base is the Fuego del Sol at 28%, an exclusive roast by Kaffee Braun. Added to it are classic curry spices such as black pepper, fenugreek, turmeric, ginger, coriander, fennel, cloves, dried tomatoes, galangal, garlic, cumin, star anise, juniper, nutmeg, chili, bay and cardamom.

At a glance

• A curry blend with 28% roasted Fuego del Sol coffee
• An exclusive roast by Kaffee Braun from Klingenberg
• Dark, almost chocolatey depth without a dominant coffee taste
• Versatile for curries, rubs, marinades and braises
• No flavour enhancers, anti-caking agents or additives

Goes well with

The classic curry family: Garam Masala, Vadouvan, Curry Mumbai and Curry Anapurna. For steak variations Förster’s braising pot fits, as a salt finish fleur de sel. You’ll find the whole range in our spice blends.

Frequently asked questions

How much coffee is in it?
28% coffee beans from the Fuego del Sol, roasted especially for this blend by the Kaffee Braun roastery in Klingenberg.

Does the curry taste of coffee?
No, not dominantly. The roasted notes give a dark, almost chocolatey depth that a normal curry doesn’t have, but the coffee itself steps back.

How do I dose the blend?
1 to 2 tsp per 4 portions of curry or 1 tbsp as a rub per 500 g meat. Roast along while searing for maximum aroma development.

How do I store Coffee Curry?
Store dry, cool and well sealed, protected from light and moisture. That keeps the roasted aromas and the essential oils of the spices for a long time.