Greetings, coffee fanatics, and welcome to our October Café Session! With Halloween just a few days away, we’re officially in full spooky season mode, and what better way to prepare than by talking about candy—specifically, which candies pair best with coffee. Because let’s be honest, we’re all going to have some Halloween candy left over, and it’s practically our duty to find creative ways to enjoy it.
Speaking of sweet pairings, we’re also diving into the fine details of grind size this month. Ever wondered why some coffee tastes richer or smoother with certain brewing methods? It all comes down to the grind, and trust me, there’s a lot to uncover!
Oh, and while we’re talking favorites, I have to mention that it’s World Series season. The Yankees and my beloved Dodgers are facing off this year—nothing quite as thrilling as that! So if I seem especially caffeinated, you’ll know it’s because I’m fueling up for those late-night innings.
So grab your mug, settle in, and let’s get brewing. We’ve got plenty to explore, from Halloween candy pairings to mastering the perfect grind. Here’s to coffee, candy, and championship dreams—cheers!
HOW DOES THE GRIND SIZE AFFECT YOUR BREW?
Ah, this one takes me back to Coffee 101! Grind size is one of—if not the—most critical factors in brewing a great cup of coffee. Adjusting your grind based on your brewing method has come a long way since the days of hand-cranked grinders. If you're a true coffee aficionado, an adjustable grinder is essential. Now, I’m not saying you need the $2,000 grinders you find in coffee shops, but investing in one that lasts a lifetime is a game-changer. Here at Rise, I use La Marzocco grinders, and they’re so precise that even the building’s air pressure can affect how espresso shots pull; atmospheric pressure makes a big difference in coffee extraction! The slightest adjustment in grind can change the flavor, giving commercial grinders the edge over standard “espresso grind” settings.
Choosing a grind size depends on a few factors, and while we try to keep things fairly universal, it’s always smart to check your grinder’s manual to see what’s recommended for your specific brew. For example, the coarsest grind is ideal for cold brew, as it provides a larger surface area for the water to extract all those rich flavors. Finer grinds, on the other hand, are reserved for espresso or even Turkish coffee, which is finer than an espresso grind. For French press, aim for about three notches from the coarsest setting. You want enough surface area for the water to extract flavor without letting too much sediment slip through the filter.
If you’re using a traditional drip brewer, consider the shape and material of your brew basket. I recommend using a paper filter for the best taste, but if you have a reusable metal basket, go slightly coarser to avoid grounds in your cup. Flat or cone-shaped filters generally work best with a slightly finer grind for a smoother brew. And if you’re into Chemex, I find that a grind set for a flat-bottom filter works better in the cone, or else the drip time stretches to 10 minutes when it should ideally be about four. So, check your grinder’s manual, experiment, and dial it in to find your perfect brew!
Want to learn about what to do with your coffee grounds after you use them for making a delicious cup of coffee? Check out our blog: “What To Do With Your Used Coffee Grounds.”
WHAT CANDY GOES WELL WITH YOUR COFFEE?
Since we’re in peak spooky season with Halloween around the corner, you might be wondering what coffee to pair with that big bag of candy. My answer? Get adventurous! I’ve recently seen baristas pull espresso shots directly over chocolate to melt it as it drips—making a coffee-chocolate blend that’s right up my alley. You know me; I never outgrew my love for hot chocolate, and I think coffee and chocolate were made for each other. My go-to is still an 8 oz iced mocha with about half the usual chocolate to cut the bitterness of the espresso just enough.
For a fun experiment, try making an espresso Cubano, where raw sugar is added to the grounds before extraction, with other chocolates that dissolve easily—like a Reese’s peanut butter cup! Now I’m tempted to see if espresso can break through one of those!
For gummy candy lovers, I’d pair it with tea instead. Our Peach Mango Energy Tea at Rise has a fruity sweetness that goes perfectly with gummies—and, for after hours, with a splash of margarita, though maybe keep that between us! In my early days in coffee shops, I discovered the joys of tequila and couldn’t help but think about what coffee drinks would pair well with a little something extra. Turns out, adding candy and sweets to just about anything will make a regular coffee drink into a tasty treat.
I have tried adding all sorts of concoctions to my coffee drinks in the days behind an espresso machine and sometimes they wind up on the menu. The one I am most proud of came from blending Thin Mints up into a frozen mocha drink to give it more of a holiday flavor which opened the door to a whole world of possibilities. So be adventurous and try something new and weird with all the leftover sweets from this Halloween season.
