Miso-Spiked Coffees: A savoury twist on your daily brew

Move over syrups and sweeteners—there’s a new trend brewing that’s turning heads and tastebuds alike: miso-spiked coffee. Yes, you read that right. Miso, the fermented Japanese paste usually reserved for soups and marinades, is stepping into the coffee world—and it’s not just a gimmick.

At Procaffeinate, we’re always exploring bold, innovative ways to elevate your coffee experience. This savory-meets-smooth trend is a sensory adventure that blends the rich umami of miso with the depth of specialty coffee. So, is it a match made in culinary heaven? Let’s take a deep dive.

What is Miso, and Why Put It in Coffee?

Miso is a traditional Japanese ingredient made from fermented soybeans (sometimes rice or barley), salt, and koji (a fermentation culture). It’s most often used in broths, dressings, and glazes—but its complex, savory flavor profile also makes it an unexpected but brilliant coffee companion.

Why it works:

✔ Umami + bitterness = balance

✔ Adds depth, body, and creaminess

✔ A hit of salt enhances natural sweetness in coffee

✔ Taps into the trend of boundary-pushing flavor pairings

Think of it like salted caramel—miso brings a savory richness that elevates coffee without overpowering it.

What Does Miso-Spiked Coffee Taste Like?

Miso in coffee might sound intense, but it’s surprisingly smooth. When used correctly, it adds a subtle salty-sweet umami note that rounds out bitterness and adds a luxurious mouthfeel.

Flavour Notes You Can Expect:

• Light miso (shiro miso): Creamy, slightly nutty, gently salty—great with lattes and oat milk
• Dark miso (aka miso): Deeper, more pungent—best with bolder espresso or cold brew
• Red miso: Rich, robust, and funky—ideal for experimental palates and pairing with chocolate notes

How to Make Miso-Spiked Coffee at Home

Making miso coffee is easier than you think—it’s all about balance and subtlety. Here’s a go-to recipe using ingredients you probably already have:

Miso Honey Latte Recipe

Ingredients:

• 1 tsp white miso paste
• 1 tbsp honey or maple syrup
• 1 shot espresso (or ½ cup strong brewed coffee)
• ¾ cup steamed milk (dairy or plant-based)
• Optional: a dash of cinnamon or vanilla extract

How to Make It:

1️⃣ Whisk the miso and honey together until smooth.

2️⃣ Add the hot espresso and stir to combine.

3️⃣ Steam your milk and pour it over the mixture.

4️⃣ Garnish with cinnamon or a touch of sea salt if desired.

Pro Tip:

 Use a handheld frother or blender to fully emulsify the miso—no one wants clumps.

Why It Works: The Science Behind the Sip

Miso is packed with glutamates, the compounds responsible for umami. When combined with the natural bitterness and acidity in coffee, it creates a balanced, full-bodied flavor that lingers on the palate.

Plus, a touch of salt (found in miso) can:

Highlight sweetness without added sugar

Cut bitterness in over-extracted brews

Enhance texture, making your drink feel creamier

This is why more and more chefs, baristas, and food influencers are embracing miso as a next-gen flavor enhancer.

Who’s Drinking Miso Coffee?

Miso-spiked coffee is already making waves in:

• Artisan cafés in London, Tokyo & New York
• Fine dining dessert menus
• Experimental roasteries looking to challenge coffee conventions
• Vegan cafés, thanks to its natural plant-based creaminess

And now? It’s ready for your kitchen counter.

Final Thoughts: Should You Try It?

If you’re a fan of:

✔ Salted caramel or dirty chai

✔ Bold, savory-sweet combinations

✔ Pushing your palate beyond the basics

Then miso-spiked coffee is your next obsession.

At Procaffeinate, we champion coffee innovation, flavour curiosity, and premium craft. So whether you’re looking to spice up your weekend brew or serve something conversation-starting at brunch, miso is your secret ingredient.