At first glance, espresso and passionfruit might sound like a mismatch; intense and bitter meets bright and tangy. But when you introduce miso into the mix, everything changes. Suddenly those contrasting notes find common ground. The miso adds umami depth and salinity, creating an unexpected harmony between sweetness, bittreness and acidity. This is the essence of Flavour Bridging. A technique where a third ingredient is used to connect, balance, or elevate two flavours that might otherwise compete. When done well, it doesn't just make a drink taste good, it makes it sing.
Sometimes two ingredients work well together as classic flavour pairings. While some ingredients naturally pair well, for example caramel and chocolate, flavour science shows us the more compelling combinations often come in trios. By introducing a third element, we can increase flavour connections, enhance balance and create depth and overall harmony.
There are many ways to bridge flavours:
- Shared flavour compounds
- Contrasting balance
- Textural harmony
- Neutral or subtle bases
- Temperature and form manipulation
Perhaps one of the most iconic flavour bridges would be tomato, basil and mozzarella. The tomato is sharp and acidic, the basil intense and sweet, however when the creamy softness and lactic mozzarella is added to a dish, it creates a satisfying, delicious and cohesive balance.
Blue cheese, pear and walnut are another classic example of flavour bridging. Each ingredient has a bold and distinct character; however, they are connected through shared flavour compounds and complimentary textures.
The star in our drink is Tiga Raja from Sumatra, Indonesia. Grown through a unique 3-way partnership that supports local growers with education and resources, this wet-hulled processed coffee embodies the very spirit of connection. Its flavour notes of brown spices, dark chocolate, and herbaceous notes make it a very complex and character driven coffee. This espresso is not something you would naturally pair with bright, tangy, and sweet passionfruit.
That's the beauty of flavour bridging, however; add miso to the deep, rich espresso and the zingy passionfruit for the ultimate flavour connection. Suddenly, the natural bitterness of your espresso and tartness of your passionfruit is balanced with umami notes and saltiness from the miso. There is an increased depth of complexity and elevated synergy between your basic tastes. This is a pure example of flavour science at its best and is an absolute sensorial delight. Add a touch of aerated espresso for a creamier mouthfeel, and a splash of tonic water to lift and brighten for a layered and delightfully pleasing coffee mocktail.
Coffee Mocktail: Me So Third Wheel
Ingredients:
- 40ml passionfruit syrup
- 100ml Miso infused coconut water
- 20ml tonic water
- Double Tiga Raja espresso
- Garnish of half a passionfruit or silver of lemon zest
Method:
- Infuse 5g of white miso with 100ml of coconut water for 12 hours, keeping refrigerated.
- Filter the liquid to remove the miso's natural grainy particles - we use two coffee filter papers.
- Stir the miso coconut water in a mixing glass with the passionfruit syrup until combined.
- Pour over a large ice cube in your favourite old fashioned glass.
- Add 20ml of your favourite Indian tonic water for some extra sparkle and lift.
- Prepare your double espresso shot using Tiga Raja (23g in, 45g out, 30 seconds).
- Pour into a stainless steel milk jug over 2 large blocks of ice.
- Using the espresso steam wand, aerate espresso shot in your glass.
- Garnish with half a passionfruit or some lemon zest for those beautiful aromatics.
