Things we like: Citrus coffee drinks

What we like: Citrus coffee drinks — The cold mode at Perc Coffee

Citrus and coffee may seem like an unusual flavor combination, but for barista Paul Judy, it just makes sense. “Coffee is naturally acidic,” explains Judy, who works at Valor Coffee in Dunwoody. Specialty coffee shops often serve light roasts with naturally fruity notes. “There’s some citrus in a lot of coffees already. These fun variations really bring it out a little bit more,” says Judy. If you haven’t already, read on to find out why you should keep an eye on this refreshing pairing this summer.

In recent years, Atlanta has seen a slew of coffee shops take a cocktail-esque approach to their drinks (except instead of booze, there’s coffee). Places like Academy Coffee in Virginia-Highland and Gilly Brew Bar in Stone Mountain are making drinks with tinctures and bitters, giving them more dimension than your standard vanilla latte. They also don’t shy away from the unique flavor combinations you might find on an innovative bar menu, like olive oil and bay leaf. It’s no surprise, then, that as temperatures start to steadily climb, Atlanta baristas are turning to citrus for their caffeinated concoctions.

At Valor, one such springtime drink was I’m Zesty and I Know It. Lime-agave cold foam tops cold brew concentrate, garnished with lime zest and vanilla bean. “We like that it looks like Key lime pie,” says Judy.

“Coffee comes from a (cherry-like fruit), and what we make coffee from is actually the pit of the cherry that’s been cleaned, dried and then roasted,” says Johnni Jesus, general manager of East Pole Coffee Co. Jesus played with the chocolate notes of East Pole’s signature roast, called Traffic, for his Sprojito. Jesus started his take on a Cuban mojito with cucumber-lime sparkling water instead of the usual club soda, but the sparkling water and espresso alone weren’t enough. “I thought, Add a little real lime juice and give it some body by adding coconut cream.”, says Jesus. The refreshingly spicy, tropical drink has proven to be a hit.

Lime isn’t the only citrus fruit that pairs well with coffee. So does orange. At Perc Coffee’s five Atlanta locations, orange plays a role in a few of their seasonal drinks. The Disco Tonic, a creation by retail director Amber Foreman and quality manager Addison Mathis, features espresso made with Perc’s Tanzania roast, tonic water, orange syrup, orange bitters and an orange peel garnish. “We find that the citrus really elevates the flavors that are already in the coffee,” Foreman says. “In this drink specifically, because it has the tonic and tonic is a little bitter, it just adds a bright, crisp sweetness to the drink.” Their Cold Fashioned, on the other hand, relies on their chocolatey, nutty Brazilian roast, which they mix with orange bitters, syrup and a Luxardo cherry garnish. “It’s a twist on the cocktail, and we find that the orange just adds a little bit of crispness and lightness to it, and it really contrasts the flavors,” Foreman says.

This summer, caffeine addicts can expect to see more citrus on the menu. “We have a new barista who wants to do a cherry-lime soda with espresso. So we’ll definitely have something along those lines,” says Jesus.

This article appears in our July 2024 issue.