What We’re Paying Special Attention to When Pairing Bagels and Coffee

When Natsumi from ITSUMO first introduced the idea of a coffee pairing collaboration, I remember during our initial meeting, Shinya, you said, ‘I’ll roast the coffee to match the flavours of the bagels.’

Shinya:
"Yes, I’ve tried almost all of the bagels from WA-BAGEL, and I wanted to roast them in a way that would complement them."

I could tell that Shinya really enjoys the challenge of pairing flavours, so I asked him to try our existing bagel menu and develop a coffee selection to match. I imagine that roasting coffee specifically to complement another food must be quite difficult—was it?

Shinya:
"It definitely is. When creating pairings, I have to carefully analyze how the coffee’s flavour characteristics will harmonize with the food. Specifically, I consider how the acidity, sweetness, and body of the coffee interact with different elements of the bagel—whether they enhance each other or disrupt the balance.

Additionally, since the roast level and brewing method significantly affect the final taste, I need to make adjustments throughout the process. But at the same time, this challenge is incredibly rewarding. Combining coffee with food often leads to unexpected flavour discoveries, and I love being able to offer customers a unique tasting experience they can’t find anywhere else."

A Surprising Pairing: Red Bean & Cream Cheese Bagel with Ethiopian Coffee

One of the most memorable pairings for me was the Red Bean & Cream Cheese Bagel with Ethiopian coffee. Shinya’s Ethiopian roast already has such a distinct, well-balanced character on its own, so I was surprised by the choice to pair it with red bean paste and cream cheese—but it worked beautifully.

Initially, you had planned to pair this bagel with Brazilian coffee, but later switched to Ethiopian. What led to that change?

Shinya:
"I originally selected a Brazilian bean, but when we actually tasted the pairing, the overall flavour felt a bit flat. It didn’t quite enhance the natural sweetness and richness of the bagel.

When I tried the Ethiopian coffee instead, its bright, fruity acidity highlighted the sweetness of the red bean paste, while also balancing the creaminess of the cheese. To ensure harmony, I adjusted the roast level to a medium rather than a light roast, which added more depth and body. This small change made the pairing feel more intentional and memorable, enhancing both the bagel and the coffee."

Did you discover any other interesting pairings while working with our menu at WA-BAGEL?

Shinya:
"One of my personal favourites is the Ume Bacon Bagel with Ethiopian coffee. The coffee’s acidity pairs beautifully with the tartness of the ume (Japanese plum), while the smoky saltiness of the bacon adds depth and balance to the overall flavour. It’s an unexpected combination, but it worked surprisingly well and gave everone visited a fresh new experience."

I completely agree—the ume bacon pairing was a revelation for me as well. This kind of discovery is exactly what makes collaborations like ours so exciting.

WA-BAGEL x Hiyori Coffee Paring Popup

Next article:
We’ll reveal the exclusive pairings created just for the WA-BAGEL x Hiyori Popup event!

WA-BAGEL x Hiyori Coffee
Location: Enishi Space
Dates: February 13–17
Time: 10 AM to 4 PM (last order at 3:30 PM)
Dine-in and takeout available.