Learn how to build our popular seasonal Maple Pecan Cold Foam Cold Brew step-by-step, including tips for recreating this cozy fall drink in your own kitchen.
We're a seasonal shop, open Saturdays only.
You'll find us at the counter on Saturdays, from just after Labor Day through the Saturday before Christmas, 10 AM to 2 PM. The rest of the year we're closed. Order ahead and we'll have it waiting, or see hours and location.
As the leaves turn in Centerville, our patrons often ask for the secret behind our signature seasonal drink: the Maple Pecan Cold Foam Cold Brew. This beverage balances the deep, chocolatey notes of our signature house blend cold brew with the warming, nutty sweetness of autumn in a glass.
Everything begins with our signature cold brew. At the shop, we use a 1:5 ratio of coarse-ground coffee to filtered water, steeping it at room temperature for 18 hours. The result is a concentrate that is remarkably low in acidity but high in body. To mimic this at home, use a dark-roasted, single-origin bean from Brazil or Colombia, which naturally carries those nutty, caramel undertones necessary for a successful maple pairing. Aim for a long, slow immersion process rather than a quick hack to ensure the final drink doesn't end up watery once you add the foam.
The 'maple' in our maple pecan drink isn't just generic syrup; it is a grade-A dark amber maple syrup. We stir this directly into the cold brew concentrate before pouring it over ice. This ensures the sweetness is evenly distributed throughout the drink rather than sinking to the bottom. If you are brewing at home, mix one tablespoon of pure maple syrup per 8 ounces of coffee. The dark amber variety is essential because it provides a richer, more robust flavor profile that stands up to the ice dilution without getting lost in the coffee's natural bitterness.
The defining feature of this drink is the fluffy, aromatic cold foam. In the cafe, we use a specialized commercial frother, but you can achieve a similar texture using a handheld immersion blender or a French press. Start with two parts heavy cream and one part 2% milk. Add a half-teaspoon of toasted pecan extract and a tiny pinch of sea salt. The salt is the secret weapon here; it draws out the toasted nuttiness of the pecan while cutting through the richness of the cream. Froth the mixture until it reaches a velvety, 'micro-foam' consistency that sits proudly on top of the liquid.
To build the drink like a barista, fill a 16-ounce glass three-quarters full with fresh, clear ice. Pour your maple-infused cold brew over the ice until you have about two inches of space left at the top. Slowly pour the pecan cold foam over the back of a spoon to create a distinct, beautiful layer that slowly streaks into the dark coffee. We garnish the top with a light dusting of cinnamon or a single crushed, toasted pecan. The experience is designed to be sipped directly through the foam, allowing the creamy, salty-nutty layer to mix with the chilled, maple-kissed coffee in every single mouthful.
