How do you usually take your coffee? Strong and dark? Milky and sweet? Whatever your usual serve, it’s almost definitely nothing like the mind-boggling creations of chef Jozef Youssef, for whom coffee transcends the boundaries of a drink altogether and becomes a tool for alchemy.
“Coffee has a versatility which lends itself to both savoury and sweet dishes, it can add depth and intensity to a jus or a rounded complex bitterness to balance a dessert,” he says, when we meet at an immersive dining experience at Siemens London Showroom, just off Oxford Street, to celebrate the launch of the game-changing EQ900 coffee machine. “Despite coffee’s popularity as a drink and liberal use in many classic and modern desserts, I enjoy the challenge of finding unique ways of including it in savoury dishes,” he tells me.
