Coffee comes in many forms: an espresso in the morning gives us a much-needed jolt, while a leisurely cappuccino or latte after a meal can be more perfect than any dessert. Yet is there any reason why coffee cannot work as a complement to food, or even as an ingredient? Sure, the flavours can be strong, but is it really much stronger than a hefty cabernet sauvignon or Barolo? To find out, we speak to Matthieu Pougin, the country manager for Nespresso in Hong Kong.

Asia Tatler Dining: Can coffee be used to cook with?

Matthieu Pougin: Most of us think of coffee as a spice in our cooking. Coffee can certainly be great for rubs and marinades and to bring out the flavours of stews and sauces.

ATD: Apart from tiramisu or the Singaporean coffee spare ribs (pictured below), have you come across any particularly tasty recipes that use coffee as an ingredient?

MP: Yes, the team at Nespresso thoroughly enjoys coming up with creative coffee recipes. Most recently, we created a series of coffee recipes inspired by Chinese New Year and the Year of the Dragon. They include a spicy cappuccino made by pouring chocolate syrup into a cup and sprinkling black pepper on it, before pouring a shot of coffee and adding warm milk. Perfect as a winter warmer. Another is a coffee-infused cocktail that is made by shaking a shot of coffee with vodka, coconut milk, condensed milk and ice cubes. Easy to make and great for entertaining guests at home.

ATD: What is your personal favourite coffee and food pairing?

MP: Chocolate and coffee.

ATD: What are some general tips on coffee and food pairing?

MP: Coffee has a long history as an ingredient in dessert dishes. It is uniquely suited to being paired with creamy ingredients in coffee ice cream and coffee cream, and it's a perfect foil for chocolate. Dark-roasted coffees and strongly brewed coffees pair well with beef and other red meats where the dark, rich flavours won't overpower the flavour of the food. Lighter roasts can enhance the flavour of poultry and seafood without overwhelming the natural flavours.

ATD: Coffee is produced from all over the world. Could you give us a quick summary of what regions produce what types of coffee?

MP: The Arabica is a coffee variety that is grown at high altitudes. It is floral or fruity in character, quite acidic and has low caffeine content. The best Arabicas are produced close to the equator, between 1,000 and 2,000 metres altitude, where the daylight and relatively cold nights slows down maturation. The Robusta variety grows on plains and is more intense with more bitterness, body and higher caffeine content. Robusta varieties prefer low ground located between 100 and 800 metres altitude and hot and humid climates.

ATD: What are some criteria or characteristics of good, quality coffee?

MP: A good espresso is dependent on the quality of coffee and the type of machines used. Only when the machine uses the right pressure with the correct brewing time and ideal water temperature will it unleash the full aromas. Delivering the exact amount of brewing time and water temperature makes for a perfectly full-flavoured espresso, cup after cup.

ATD: What is your personal favourite coffee?

MP: My favourite coffee is naturally Nespresso Grand Cru. I prefer a different capsule depending on the time of the day or night – Indriya from India in the morning, Arpeggio in the afternoon (pictured below) and Decaffeinato Intenso after dinner.