The only thing that could even have a coffee vibe is the allspice mixed with the char.
Maybe leave out the allspice altogether or cut it back, and char your peppers a bit less.
sgigot
If it smells like coffee, it probably got too dark or it kept cooking while it cooled. I’d say you definitely got it a little past golden brown.
Was it suitably cool before adding the juice? The sugars could scorch if you added them too quickly (although the oil would probably spatter horrifically if you added juice to it fresh off the pan).
The onion may need more time to cook than the garlic, so consider adding the cloves later. Cooling it in an ice bath would minimize the carryover cooking.
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The only thing that could even have a coffee vibe is the allspice mixed with the char.
Maybe leave out the allspice altogether or cut it back, and char your peppers a bit less.
If it smells like coffee, it probably got too dark or it kept cooking while it cooled. I’d say you definitely got it a little past golden brown.
Was it suitably cool before adding the juice? The sugars could scorch if you added them too quickly (although the oil would probably spatter horrifically if you added juice to it fresh off the pan).
The onion may need more time to cook than the garlic, so consider adding the cloves later. Cooling it in an ice bath would minimize the carryover cooking.
Allspice??