Introducing the Exclusive Pairings for This Event

For our first WA-BAGEL x Hiyori Coffee collaboration, we focused on pairing Shinya’s coffee with our existing bagel menu. But for this second event, we decided to take it a step further—this time, we developed a brand-new bagel specifically to match his coffee.

That’s how our Double Chocolate Bagel was born.

I wanted the colour to reflect the deep, glossy tones of coffee, so I made sure it had a rich flavour and a dense, satisfying texture. At WA-BAGEL, we often pair different ingredients together—balancing sweetness with acidity, creamy dairy with nutty crunch, or the roasted aroma of sesame with a soft, mellow sweetness. But for this bagel, I intentionally kept it purely chocolate, designing it to be incomplete on its own—it’s meant to be experienced with coffee.

Double Chocolate Bagel:
Crafted with a rich cocoa-infused dough and decadent chocolate, giving it a deep, dark brown colour and an indulgent flavour.

Why is Chocolate a Difficult Flavor to Pair?

Shinya, I remember you mentioning that chocolate is surprisingly tricky to pair with coffee. I’ve always felt the same way about making chocolate-flavoured bagels.

Chocolate has such a strong presence—it carries its own distinct expectations, and each person has a different idea of what "chocolate flavour" should taste like. Plus, its intensity can overpower everything else, making it difficult to highlight the unique character of the bagel itself. What makes chocolate difficult for you when it comes to coffee pairing?

Shinya:
"Totally! I run into the same challenges when pairing coffee with chocolate. And yes, chocolate has a pretty strong texture too."

Texture? But Coffee Is a Liquid…?

Shinya:
"By texture, I mean the weight and body of the coffee. Chocolate kind of coats your tongue, which makes it harder to pick up on the subtle details in a coffee’s texture. Some people think the easiest way to balance that intensity is with a dark roast, but I try to steer clear of that."

Oh? I would have thought dark roasts go well with chocolate.

Shinya:
"Yes, a lot of people think that. But since we use really high-quality beans, I want to bring out their unique flavours. Lighter or medium roasts usually show off the beans better instead of hiding everything under the bold bitterness of a dark roast."

The Two Coffees We Selected

With that in mind, here are the two coffees we’ve chosen to pair with the Chocolate Bagel.

Most people tend to eat chocolate first and then sip coffee. But for this pairing, we encourage you to do the opposite—start with the coffee, let its flavours linger in your mouth, and then take a bite of the Chocolate Bagel. We hope this brings a new perspective to coffee and chocolate pairings.

Paring 1: Brazil

Brazilian coffee is known for its smooth, chocolate-like sweetness. This pairing deepens the rich flavour of the Chocolate Bagel, creating a luxurious experience with its low acidity and full-bodied profile.

Acidity: ★★☆☆☆ (2/5)

Sweetness: ★★★★☆ (4/5)

Body: ★★★★☆ (4/5)

Pairing 2: Ethiopia

Ethiopian coffee has a floral aroma and bright acidity, which helps lift the richness of the Chocolate Bagel, creating a fruit-forward, refreshing aftertaste.

Acidity: ★★★★☆ (4/5)

Sweetness: ★★★☆☆ (3/5)

Body: ★★☆☆☆ (2/5)

Next article:
We’ll introduce the full pairing menu for this 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.