Food pairing and allergen management

Food Pairing with Coffee

• Flavor Harmony: Match coffee with foods that complement or contrast its notes.
• Light, fruity coffees → pastries, citrus cakes, fruit tarts.
• Chocolatey, nutty coffees → brownies, cookies, banana bread.
• Bright, acidic coffees → savory cheese pairings.
• Texture Considerations: Pair rich, creamy foods with clean, bright coffees to balance heaviness.
• Cultural Traditions: Leverage established pairings (espresso + biscotti in Italy, café au lait + croissant in France).

Building a Food Program

• Offer simple, fresh baked goods that align with drink menu.
• Incorporate local suppliers for unique identity.
• Seasonal specials (pumpkin loaf, berry scones) align with drink rotations.

Allergen Management

• Common Allergens in Café Foods: Milk, nuts, gluten, soy, eggs.
• Labeling: Clearly mark allergens on menus, packaging, and display cases.
• Cross-Contamination Prevention:
• Separate utensils, cutting boards, and storage areas.
• Train staff on allergen-safe prep and service.
• Customer Communication: Encourage customers to ask about allergens; train staff to respond knowledgeably.
• Plant-Based Options: Provide dairy-free milks, gluten-free pastries, nut-free snacks to increase inclusivity.

Operational Practices

• Keep an allergen chart visible for staff.
• Store allergens (nuts, flours) in sealed containers.
• Clean equipment thoroughly between uses (e.g., blenders for nut vs dairy-free drinks).

Summary

Pairing food with coffee enhances the café experience and boosts sales, but allergen management is essential for customer safety. By combining thoughtful pairing strategies with clear labeling, staff training, and cross-contamination controls, cafés can deliver delicious, inclusive, and safe food-beverage experiences.

• Tags:
• Train Staff
• Coffee Flavor
• Staff Training
• Clean Bright
• Cross Contamination
• Plant Based
• Customer Communication
• Clean Equipment