Mory Sacko shakes up the kitchen with Nespresso: he experiments with coffee without prejudice

In a conversation highlighted by GQ, chef Mory Sacko details a sensitive vision of taste, at the crossroads of coffee and cuisine. The interview, fueled by his work with Nespresso, recounts a demanding method and an intact curiosity.

Mory Sacko, a chef between rigor and freedom

Mory Sacko has made a name for himself with a style that is clear, precise but never rigid. His MoSuke restaurant has been awarded 1 Michelin star, confirming a style that blends Africa, France and Japan. The framework is set: creativity, technique and attention to detail.

The chef insists on a clear taste, built around clean textures and the right seasonings. What’s more, he looks for harmony without overload, to let the material speak for itself. This sobriety informs his interpretation of coffee as a living condiment.

His dialogue with Nespresso is based on precision and consistency. As a result, the barista and the brigade share the same grammar: water, heat, time, intensity. This rigor underpins a cuisine that embraces clarity and emotion.

“Precision must never stifle the desire to taste.”

Coffee as a common thread

Coffee can add vibrancy to a jus, a beurre monté or a light marinade. In this way, a controlled touch enhances depth without overpowering the dish. This touch resonates with the chef’s cuisine, attentive to relief and length.

At the workshop, extraction is thought of as a firing in its own right. So we adjust the intensity, dose the bitterness, and seek a clean finish. This method avoids caricature and opens up new avenues for the room and the table.

• Coffee and food pairing: aim for echo, not domination.
• Texture: focus on length in the mouth, not just aroma.
• Dose: it’s better to add just the right amount than to add it late.
• Ritual: plan stages like cooking.
• Seasonality: taste, adjust, note, then stabilize.

Techniques and gestures for a successful coffee and food pairing

First lever: saltiness. For example, a coffee butter can highlight a reduced juice, without thickening the sauce. This gesture suits a cuisine that seeks impact with simple means.

Second lever: liquid. In addition, a short infusion feeds a warm vinaigrette, ideal for snacking on fish. This process relies on precise weighting and controlled temperature, guaranteeing a clear reading.

Third lever: sweetness. On the other hand, a coffee praline must remain easily digestible, with a well-maintained bitterness. Consequently, the roast should support the hazelnut, not cover it.

Organization and service

In the kitchen, the coffee and food pairing invites you to write a dedicated technical sheet. So, extraction joins the “fires”: minute, on demand, in front of the pass. The set-up also includes containers, pods and calibration.

In the dining room, the discourse provides simple reference points: intensity, texture, finish. In addition, table service can show the gesture, without slowing down the rhythm. The objective remains consistency between the promise, the plate and the experience.

What an amateur can keep at home

Starting small really helps. For example, a spoonful of coffee in a meat juice changes the balance, without upsetting everything. This gradual approach can be adapted to everyday cooking, even on busy evenings.

Thinking sustainable gives meaning to the gesture. The pomace can also be used to flavour salt or sugar, for a smart, zero-waste solution. As a result, the pursuit of taste goes hand in hand with care for resources.

Finally, keeping a tasting notebook creates concrete benchmarks. In short, noting intensity, texture and length guides subsequent attempts. This habit transforms intuition into method, without losing any of the pleasure.

• cuisine