""Coffee in a brine gives you a bit of depth and earthiness," Thompson says, "so almost a savory bitterness that balances out the natural sweetness of the meat.""
""I'd go for a medium roast filter coffee," he explains, "so it's nothing too light and acidic [or] too dark and burnt.""
""You want smooth, nutty notes that will sit nicely with the herbs and salt.""
Brining chicken with brewed coffee adds depth, earthiness, and a savory bitterness that balances the meat's natural sweetness. Coffee acidity helps improve texture and retain juiciness, while tannins can soften and tenderize the meat. Choose a medium-roast filter coffee with smooth, nutty notes to complement herbs and salt rather than overly light or overly dark roasts. Balance the coffee's bitterness and salt with added acidity such as orange or lemon slices and with some sugar. Aim to brine chicken for roughly two to four hours, or about one hour per pound, and avoid overnight marinating with a strong coffee brine.
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