The lively sweetness of spring is only magnified when contrasted with the bleakness of winter. Both seasons on their own have their selling points, but when the two are compared you appreciate what both have to offer. The same can be said with coffee-pastry combinations like black coffee with a glazed doughnut or even tea and cookies. When planning your spring menu, look for treats that can be paired well with your in-house roasts and blends.
1. Pies and tarts
Pies and tarts are a classic dessert and snack enjoyed by all ages. For children that come with their parents, they can be paired with a glass of warm milk. Mixing fruit pies and tarts with coffee might be tricky because there are many flavours involved. Some fruits have a tartness about them that can clash with acidic coffee. If your in-season fruits clash too much with your selection of coffee blends, consider suppliers like www.kiril-mischeff.com for more options.
Generally, sweet fruits like peaches and apricots pair well with Brazilian and Costa Rican blends. For berry tarts and pies, coffee from Kenya and Jamaica get along. Always test pairs beforehand to double check the combination.
2. Fruits and cream
Fruit and cream is a simple snack. You can play around with the fruit combinations like mixing berries, bananas and hazelnut, or cranberry with apples. You can introduce other flavours by using extra toppings of nuts and crackers. There is no specific coffee pairing for this one; milk will do. This dessert is a way you can maximise the fruits in season. It can also cater to those who aren’t fond of coffee but accompany their friends to your café.
This French pastry is a welcomed treat all year-round. Whether it is plain or with chocolate, the buttery flakes are light and airy enough to feel spring themed. They go well with most coffees but are often paired with a cafe au lait.
4. Chiffon cake with fruits
The chiffon’s light sponge very much mimics the weather of spring. They aren’t as dense as other cakes that use a lot of butter. When layered with cream and a light dusting of cocoa, it can go well with any coffee and tea. It is very much a delicate tea time snack.
Thin crepes can taste good on their own, but they taste even better with fillings. Their fillings can be savoury like cheese and ham or roasted beef and vegetables, but they are more known for being sweet. Chocolate spread with bananas and cream, strawberry jam with pieces of cheese, or marmalade. The sweet crepes go well with Colombian coffees. For berry fillings, Kenyan, Haitian, and Jamaican coffees make a great accompaniment.
Interpreting spring into desserts does not mean going for a sugary dessert. As seen in the crepe, chiffon, and croissant, texture can reflect the lightness. Fruits show what spring has to offer as a time of growth. Fresh, light, and sparkling are other adjectives can help you conceptualise your spring menu.