Hot 'n' Saucy BBQ Mop

Servings: 3

Coffee is an excellent addition to many marinades and sauces. The coffee flavor balances and smoothes ingredients such as tomato sauce, mustard and vinegar. This sauce is excellent for grilled meats.

In a large non-reactive saucepan, combine the cooled coffee, tomato paste, water, mustard, horseradish, brown sugar, Worcestershire sauce, butter, pepper, garlic powder, salt and cayenne pepper.
Bring the sauce to a quick boil over high heat.
Stir and blend well. Reduce the heat and simmer over very low heat, uncovered, for 10 to 15 minutes.
Can use as a marinade or as a sauce to top steaks, pork chops, chicken or ribs hot off the grill.  Use immediately or refrigerate for up to 3 weeks in an airtight container.


8oz Melitta® Colombian Supreme coffee, brewed and chilled
12-ounce can tomato paste
1/2 cup water
1/2 cup prepared yellow mustard
1 tablespoon prepared horseradish
1/4 cup dark brown sugar
1/3 Worcestershire sauce
1 tablespoon butter
2 teaspoons ground black pepper
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper


Melitta Coffee Braised Crock Pot Stew

Serves 4

This dish is prepared in a crock pot. Please allow 4 hours on a high setting or 8 hours on a low setting. It may be prepared on a stove top as well in a heavy bottomed pot with a tight fitting lid.

Make a slurry by whisking together the cornstarch and water. Set aside.

Place all the remaining ingredients, with the exception of the sour cream and the peas, in a crock pot. Add the cornstarch slurry.

Turn the crock pot to the desired setting. (please refer to the opening comments).

After 4 or 8 hours, the beef will be tender. Taste and adjust the seasoning.

Stir in the frozen peas to incorporate.

Serve in bowls with a dollop of sour cream and a slice of crusty bread


2 Cups Spanish onion, large dice
2 Cups Yukon Gold potatoes, large dice
1 ½ Cups carrot, large dice
1 ½ Cups parsnip, large dice
1 ½ Lbs cubed stewing beef
1 stalk celery, diced
3 cloves garlic, peeled & crushed
1 bay leaf
1 Tbsp fresh thyme, chopped
1 Tbsp grainy mustard
2 Cups brewed Melitta Dark Roast Coffee
½ Cup red wine
2 Cups beef broth or stock
1 Tbsp cornstarch
2 Tbsp cold water
1 ½ Tbsp salt
2 tsp pepper
1 Cup frozen peas (optional)
½ Cup sour cream (optional)