I think it makes perfect sense. Flavors aren't always what they seem, by good/bad pairings you can bring out the best or worst in certain flavors & sometimes create all new flavors of their own. Sometimes it's balancing the actual flavors, sometimes it's about balancing other aspects, such as sweet with bitter. It may sound a little off, but that's exactly how beer works. Beer without hops wouldn't be very good at all - a sickly sweet mess. And hops without beer... well that's just something you do to the new guy.
It's brutal, trust me.
I think that a dry, bitter coffee could stand a chance to be balanced out with a sweet, rich butter. That's kind of what I'm trying with the vanilla - it's not really about adding a vanilla flavor to the coffee, but to find a balancing point. Another analogy, a dry baked potato & butter. I wouldn't want to eat the dry bitter potato alone, nor the sweet butter, but together...
Crap. I'm getting hungry.
I think that a dry, bitter coffee could stand a chance to be balanced out with a sweet, rich butter. That's kind of what I'm trying with the vanilla - it's not really about adding a vanilla flavor to the coffee, but to find a balancing point. Another analogy, a dry baked potato & butter. I wouldn't want to eat the dry bitter potato alone, nor the sweet butter, but together...
Crap. I'm getting hungry.