Monsooned Malabar coffee seeds are sun dried in large barbecues before being exposed to the monsoon rain and winds for a period of about four months.
The beans swell and lose the original acidity, resulting in a flavour profile that is very pungent, chocolatey, and has notes of spice and nuts.
Developed in association with Koffy.ie our Monsooned Dry Rub is created using coffee roasted just up the road from us in Flurrybridge.
If you thought your filet mignon only paired well with a robust cabernet sauvignon, think again. Most wine sommeliers agree that the right coffee rub for steak has a comparable effect on meat as would wine.
The reason wine professionals and enthusiasts pair their wines with a perfect cut of meat is because of the acidity. The high tannin concentrations in bold reds allows your palate to ‘cleanse’ the inside of your mouth to truly enjoy the fatty richness of your steak. What most foodies overlook is that coffee grounds can have the same effect.
Coffee grounds can be used as rub for almost any cut of meat. The acidity levels of coffee replicate tannins in wine, which allow amplification of flavor. But it doesn’t stop there. Coffee rub on steak can also act as a tenderiser, making meat softer and enhancing the moisture of the meat by creating a sealed crust of flavor.
Ingredients Indian Monsooned Malabar Coffee Beans, Sea Salt, Spanish Oak Smoked Paprika, Demerara Sugar, Black Pepper, Garlic, Onion, Caraway, Cumin, Ginger
Made with 100% Natural Herbs & Spices
Allergens May contain traces of mustard and celery.