It occurred to me the other day how great recipes often tend to be born out of scarcity or abundance.
I don’t know whether this is the same in every family, but in ours, my mum is the most adventurous
When my eyes first fell upon the SCAA’s flavour wheel I remember scanning the different flavours and at first nodding in agreement – citrus (yep), berry (yep), chocolate (yep) – and then my eyes fell on ‘alliaceous’ (garlic and onion) and I was a bit flummoxed. I had certainly never tried a coffee and thought – ‘hmm, not bad, I just wish it did not taste so strongly of onion or garlic’ (nor in fact have I ever reminisced fondly about a coffee that reminded me of our favourite alliums!). So I had to do some research to understand where that onion or garlic flavour in coffee can come from. It turns out, there are two reasons why the flavour of coffee can remind you of onion and garlic. Both can be a side effect of ‘wet processing’ (also referred to as washed processing) of coffee beans, a process which involves coffee beans (after being removed from the coffee cherries but