Beyond Pumpkin Spice: Fall Flavor Trends We're Loving This Year

Every September, pumpkin spice gets all the attention. It's earned it. But specialty coffee shops across the country — ours included — have been quietly building out a bigger fall flavor lineup, and a few trends stood out to us this year.

Brown butter is having a moment. That nutty, slightly toasted flavor pairs beautifully with espresso and works especially well in a latte or over cold brew. It's warmer and less sweet than caramel, which makes it feel a little more grown-up.

Chai is getting more adventurous. Instead of one standard chai syrup, more cafes are steeping their own blends with cardamom, black pepper, and clove leaning heavier than cinnamon. We do the same with our house chai concentrate.

Maple is replacing a lot of caramel. It's less processed-tasting and pairs naturally with oat and almond milk, which is probably why we've seen it pop up in everything from lattes to baked goods this season.

Fig and cardamom are the new "specialty" pairing. Less mainstream than the others, but if you see a fig-cardamom anything on a coffee menu this fall, it's worth ordering — it's warm and a little floral, not overly sweet.

We're rotating a few of these into weekly specials, so keep an eye on our Instagram (linked in the footer) for what's pouring next.