Spring Coffee Menu Ideas: Light Roasts and Floral Flavors Worth Trying
When the weather starts warming up, most people shift toward lighter food and brighter flavors. Coffee follows the same pattern. Those heavy, smoky dark roasts that hit the spot in January start feeling like too much by April. Whether you’re grabbing a cup on the way to work or settling in for a study session, your coffee order is probably the one thing you don’t change much. Spring is a good excuse to mix it up. Here’s what’s worth trying. The Case for Light Roasts If you’ve been drinking dark or french roasts, a light roast might catch you off guard. Dark roasts get their bold, smoky flavor from the roasting process itself, kind of like the char on a grilled steak. Light roasts spend less time at lower temperatures. That means you actually taste the bean, which is, biologically, the seed of a fruit. Why it fits spring: Light roasts are often called “bright” or “acidic.” In coffee, acidity is a good thing. It’s that crisp, sparkling sensation on the tongue, like biting into a ...
