Espresso-Rubbed Bacon
Smoky, salty, slightly sweet, and yes... just the right amount of caffeinated 🙂↕️. The best part, it's super easy!
Whether you love coffee with a passion or tend to be pretty indifferent (or maybe even dislike) coffee, I have a recipe that just might win you over. Espresso-rubbed bacon is smoky, salty, slightly sweet, and yes… just the right amount of caffeinated 🙂↕️.
This espresso-rubbed bacon recipe is simple and easy! It’s just 5 ingredients with an optional 6th (cayenne) if you want a kick of heat. No fancy equipment is needed for this, but if you can grind your own beans at home, that would give you the freshest, most aromatic flavor. But don’t worry, pre-ground espresso or strong coffee works just fine too!
The Ingredients
8 strips bacon, thick-cut
2 tablespoons ground espresso (espresso grind, but not Turkish-fine — you want grit, not powder)
3 tablespoons brown sugar
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper, freshly ground if possible
1/4 teaspoon cayenne (optional)
Instructions
Prepare baking sheet. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
Make the rub. In a small bowl, add ground espresso, brown sugar, paprika, pepper, and cayenne in a bowl. Whisk until fully combined.
Dredge the bacon. Dredge each bacon strip in the rub and make sure to press so it sticks. Lay strips flat (not touching) on the parchment-lined baking sheet.
Bake the bacon. Transfer the bacon to the oven and bake for 20–25 min, flipping halfway. The sugar and coffee will caramelize into a glossy crust. Keep a close eye on the oven, the sugar burns quick.
Serve! Remove from oven and cool the bacon strips on a rack. They will crisp up as they rest. Serve warm!
If you somehow have leftovers (no judgment if you don’t!), let the bacon cool completely before storing. Place it in an airtight container or wrap it tightly in foil. It will keep in the fridge for about 4–5 days.
For longer storage, you can freeze the strips on a baking sheet, then transfer them to a freezer bag (this way they won’t stick together). If frozen, they’ll last up to 2 months.
To reheat, preheat the oven to 350°F and bake for 5–7 minutes. This will bring back the crispiness without overcooking. The microwave works in a pinch, but the texture is the best when reheated in the oven or a hot skillet.
Notes
Let the bacon rest. After you have dredged the bacon thoroughly in the espresso rub, consider letting the bacon rest for about 10-15 minutes. This allows time for the different flavors of the rub to penetrate the meat deeper.
Substitutions
Bacon: Thick-cut bacon is going to be the best size for a couple reasons. First, it holds up to the espresso rub without getting overwhelmed. Thin slices can burn or dry out too quickly. Second, that extra heft means you’ll get a meatier bite with more room for the smoky, caramelized crust to develop.
That said, you’ve got options. You can swap the pork bacon for turkey bacon, beef bacon, or even lamb bacon if that’s your preference. Just be sure to keep an eye on the oven, since different types (and thicknesses) of bacon can cook at different rates. The last thing you want is burnt edges before the flavors have had time to really shine.
Espresso grind: Espresso is the backbone of this rub, and for good reason. Its deep, roasted flavor balances beautifully with the natural smokiness of bacon, creating layers of savory, slightly sweet, and almost caramel-like notes. Freshly ground beans are ideal because they pack the most punch in both aroma and taste!
But don’t stress if you don’t have a grinder because pre-ground espresso or even a very finely ground dark roast coffee will still do the trick. The key is using grounds fine enough to stick to the bacon without falling off, so you get that full, bold flavor in every bite.
Brown sugar: Brown sugar is what gives this rub its caramelized exterior. As the bacon cooks, the sugar melts and fuses with the espresso, forming a glossy crust that’s equal parts savory and sweet. The molasses in brown sugar also adds a subtle depth you won’t get from plain white sugar, rounding out the smoky bitterness of the coffee.
Light or dark brown sugar both work here. Light gives you a gentler sweetness, while dark brings an almost toffee-like flavor. Either way, it’s the ingredient that helps transform ordinary bacon into something truly crave-worthy🤤.
Did You Like This Recipe?
I’d love to hear from you in the comments! I always enjoy helping when I can and love hearing about any changes you made to the recipe. Thanks for reading!