On trend: Coffee-and-Fruit

 

No More OJ On The Side

 

If you are a coffee aficionado, you likely keep up with the new developments in the coffee arena. There were plenty of trends over the years: from brocco-lattes, mushroom coffee, cold brew coffee, butter coffee to Dalgona coffee. One of the latest trends in coffee today is the coffee-and-fruit coffee.

Traditionally, espresso has been served with a strip of lemon zest on the side—a sliver of one type of acid and aroma to complement the different acid and aroma in the cup. Now, the coffee and fruit juice share the cup in a refreshing twist.

 

What is “coffee-and-fruit”?

It is an iced fruit drink topped with cold coffee and gives out a pretty layer of the coffee and the juice. But lately, this coffee-and-fruit combination has taken flight globally, sometimes with the fruit adding bright, acidic treble notes to coffee drinks, and sometimes with the coffee adding a bit of bass to fruit drinks.

 

The Perfect Pair

Most berries like blueberries, strawberries and raspberries, etc. pair well with coffees from Kenya, Ethiopia, Uganda, Jamaica, or Yemen while peaches, plums, raisins, apricots, cherries, nectarines, and citrus fruits pair well with coffee from Tanzania, Uganda, Rwanda, Honduras, Bolivia, Costa Rica, or Nicaragua.

Having said that, according to menu research firm Datassential, which said that mentions on menus of coffee items with fruit have increased by 64% over the year, with the fastest-growing flavours being orange, lemon and coconut. Orange goes extremely well with coffee because it is dry and bitter and it leaves the mouth wanting something bright and refreshing.

 

Are You Ready To Pair Your Coffee?

 

RASPBERRY MUSCOVADO COLD BREW

 

Ingredients:

 

 

 

Preparation:

  • Pour all the ingredients into a shaker.
  • Shake then filter twice into a glass filled with ice cubes.
  • Garnish with fresh raspberries.

 

PIÑA COLADA COLD BREW ICED LATTE

 

Ingredients:

 

 

 

 

Preparation:

  • Mix MONIN Cold Brew Concentrate and water together in a pitcher.
  • In a tall glass filled with ice cubes pour MONIN Pineapple syrup and coconut milk. Stir gently.
  • Top with cold brew gently to create a layer.
  • You can add a slice of pineapple and a mint sprig as a garnish.
  • Serve without stirring