For me, gravy isn't just a condiment; it's the soulful heart of any roast dinner, a luscious blanket that brings everything together. (How whimsical is that intro, hey??)
Over the years, I’ve experimented tirelessly to perfect my go-to recipe, always searching for that elusive depth, that je ne sais quoi that elevates it from good to truly unforgettable. And recently, I found it in the most unexpected place: Buff Loft in West Hollywood!
Yes, you read that right. Buff Boy coffee. Specifically, a rich, full-bodied mouthful of Buff. Now, before you dismiss this as madness, hear me out.
The goal isn't for your gravy to taste like a latte. Instead, a finely brewed coffee, particularly a medium to dark roast like many of our roasts, introduces a subtle bitterness, a complex acidity, and a deep umami note that perfectly balances the richness of the pan drippings. It amplifies the savory flavors, adding a sophisticated backbone that will leave your guests wondering what your secret is.
I've found that our blends offer the kind of depth that can stand up to rich meats and savory broths without overpowering them.
My Beefy Buff'ed gravy:
Yields:
Approx. 2 cups
Prep time: 5 minutes
Cook time: 10-15 minutes
Ingredients:
2 tablespoons fat (pan drippings from your roast, bacon fat or unsalted butter)
2 tablespoons all-purpose flour
2 cups beef, chicken or vegetable broth (warmed is best)
½ cup strong, brewed Buff Boy Brewing coffee (cooled slightly)
Salt and freshly ground black pepper to taste
Optional: A dash of Worcestershire sauce or a pinch of dried thyme for extra complexity
Instructions:
Prepare the Roux: In a medium saucepan or skillet set over medium heat, melt your chosen fat. If using pan drippings, make sure to scrape up any browned bits from the bottom of your roasting pan – that’s pure flavor! Once the fat is shimmering, whisk in the flour until a smooth paste forms. Continue whisking constantly for 1-2 minutes, allowing the roux to cook and turn a light golden brown. This step is crucial for eliminating the raw flour taste.
Whisk in Broth: Gradually add the warmed broth to the roux, whisking continuously to prevent lumps. Start with a small amount until a thick paste forms, then slowly add the rest of the broth. Continue whisking until the gravy begins to thicken and smooth out, about 3-5 minutes.
Introduce the Coffee: Slowly pour in the ½ cup of brewed Buff coffee, whisking constantly. You’ll immediately notice the color deepen and the aroma become more complex. Allow the gravy to simmer gently for another 5-7 minutes, continuing to whisk occasionally, until it reaches your desired consistency. It should be thick enough to coat the back of a spoon.
Season and Serve: Remove the gravy from the heat. Season generously with salt and freshly ground black pepper to taste. This is also the point to stir in any optional additions like Worcestershire sauce or thyme. Give it one final whisk before pouring it generously over mashed potatoes, roasted meats or anything else that deserves a truly exceptional gravy.
I promise you, this coffee-infused gravy is a game-changer. The coffee doesn't make the gravy taste like coffee itself, but rather lends an incredible depth, a subtle earthiness and a touch of roasted complexity that will make your gravy undeniably the star of the show. Give it a try – you might just discover your own new secret ingredient!