Which dessert with which coffee? A cheat sheet for baristas
A good dessert doesn't compete with the coffee - it extends it. We've gathered the rules we use in our pastry kitchen and a table you can hang behind the bar.
You serve great coffee and take care of the beans, the roast and the extraction. Then a random biscuit lands next to the cup and covers up everything the barista has worked on. A well-chosen dessert does the opposite: it brings out notes in the coffee that the guest wouldn't have noticed on their own. And it sells more easily, because the barista has a real reason to recommend it.
For every dessert in our B2B range we say which beans and roast it pairs with best. Below we explain where these recommendations come from - so you can use them even when you change the beans in your grinder.
The rest of this article is for B2B customers
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