Pairing up whisky and coffee can perk up profits at your pub, according to industry experts. Digestif menus suggesting matches between single malts and single blend coffees could offer caterers a sales boost claim Jeremy Torz, roast master at Union Coffee Roasters, and Whyte & Mackay master blender Richard Paterson. The pair teamed up to promote the concept at London's 2004 Restaurant Show. Torz said: "I would love to see caterers get behind the idea of whisky with coffee. A few simple menu suggestions could see the idea really take off. Also the possibilities to cross sell whisky and coffee with chocolate-based desserts and cigars are fantastic." Torz and Patterson chaired a tasting seminar in which coffees from Ethiopa, Rwanda and Java were paired with a selection of Scottish malt whiskies. The duo have been researching matches, and whisky and coffee make perfect partners on the palate, said Paterson. "When you are serving coffee and whisky, don't serve them individually, bring them together. They are products produced with the same care as fine wines and melt in the mouth," he said.