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Coffee and zucchini ~ is it my imagination ...?

Last weekend, I brewed a pot of coffee and fixed some zucchini with eggs over easy for breakfast. The zucchini was sautéed in olive oil over medium heat with a sprinkle of salt. Of course, I am drinking my coffee while cooking.

We sit down to eat. After we finish, I take a sip of my coffee and the subtle nuances in the coffee came jumping out. I thought it might have been my imagination but my husband said he experienced the same taste "awakening".

Thinking that we are both nuts, I tested this out this morning and fix sautéed zucchini. The coffee definitely tasted different, more depth, flavor after eating the cooked squash.

Has anyone else experienced this?

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  1. No, but that's interesting...what kind of coffee are you drinking?

    1 Reply
    1. re: tatamagouche

      This week it is Peet's Arabian Mocha-Java blend. Last week it was their Anniversary Blend.

      We buy our coffee whole bean and grind it in a burr mill. We use the Chemex method for drip coffee. We've always used tap water but run it through filters that screens for solid particles and odors (mainly chlorine).

    2. I think you're both a little bit nuts.

      Just Kidding - I've got to try this! I've never heard of such a thing. And I love zucchini. And coffee. But I've probably never had them at the same time.

      2 Replies
      1. re: Catskillgirl

        You were right the first time, we are a little left of center ... :p

        Next weekend I'll try sautéeing some zucchini with a hit of garlic and see what happens. I just happen to like the squash with my eggs in the morning.

        1. re: Catskillgirl

          I"m going to do this too. I love both and now I'm curious!

        2. Was the zucchini at all bitter? If so, it's possible that your tongue acclimated to bitter flavors after eating it, so the other, more nuanced flavors in coffee were more more distinct. (The same thing happens when you eat sweet food with sweet wine.)

          1 Reply
          1. re: cimui

            Last week the zucchini was amazingly sweet. This week it had a hint of bitterness, but not overpowering. Both times the coffee flavors really came through.

            I'm just wondering if there is some kind of chemical reaction between the squash and coffee.

          2. Can salt be eliminated as the flavour booster?

            1 Reply
            1. re: mrbozo

              Yes. I only used a light olive oil to cook it in, no salt. I had the zucchini sliced so thin that it only need to cook for a couple of minutes.

            2. You just gave me a great idea!: When making zucchinni muffins, add espresso /espesso powder, & mini bittersweet chocolate chips for a moist awesome coffee muffin! --JET

              1 Reply
              1. re: Jet

                Now that sounds truly delicious. Please let us know the result of this experiment!

              2. There's an old expression that goes, "Buy over Apples but sell over Pecans" or something like that. Certain foods do contain chemicals that react with the flavors of other foods. For instance, Pecans are better with coffee than other nuts. They contain something that brings out the chocolate notes and covers the bitter ones. I noticed a long time ago that commercial peanut butter in my mouth would leave my coffee sip tasting mostly of charcoal. Switching to a product containing only peants and salt did not have the same effect. My reasoning for this is that the Hydrogenated vegetable oils in the well-known brands actually carry some of the fragrance enhancers put in after the oil is hydrogenated. These cancel the nasty flavors of the product so you don't notice it in the peanut butter. Well, the same thing happens when the coffee hits the oil coating left by your mouthfull of peanut butter...flavors get canceld.

                Here's my favorite Zuccinni recipie: When they get away from you and become large, slice down the center line and hollow out. You can mix the seeds/pulp with your chili or canned prodcut. Fill the zucc halves with chili and top with your favorite cheese. Bake until the cheese melts and starts getting little brown patches. The zucc not only provides some cooling notes on the tongue but I don't ever remember indigestion after enjoying my chili this way.

                1. have you tried any more?,,how about contacting Starbucks?