A Twist In Your Coffee

Published: Wed, 01/03/18

By Kate Bernot - Excerpt

When it comes to jazzing up your java, skip the pour-over show and foam art and go straight for the custom blend. Increasingly, cafés and bakeries are seeking out roasters to create custom coffee roasts or blends designed to match the menu. These custom blends can cost a premium, but owners say they’re a memorable offering that elevates a daytime menu, develops customer loyalty and even helps sell more pastry.

“I’m trying to understand what chefs want to highlight in the pastry, because the recommendation of the coffee is based on that,” says Vikram Shrivastava, partner at Moksha Coffee. Dense cakes might warrant a full-bodied Sumatra, while buttery croissants beg for butter-cutting acidic beans such as a Kenyan or Costa Rican. Chacko acknowledges that his beans cost a premium, but, he says, so does good pastry.

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