ASHEVILLE - Fall flavors are arriving on cafe menus earlier than the official start of the season, Sept. 22, with Starbucks as one of the leaders of the charge.
On Aug. 25, Starbucks will release its fall lineup, starring its Pumpkin Spice Latte (PSL), the espresso-and-milk-based drink made with a blend of warming spices.
PSL's release is also a sign of the end of summer and the coming autumn, which brings the "sweater weather" cooler temperatures, Halloween, and "leaf season," when green leaves transition into a vivid array of colors.
The late-August fall menu rollout may seem early for some, but it's set the tone at Asheville coffee shops, with some following suit to cater to customers already seeking fall sips, while others are unwilling to give
in to the PSL craze.
On Aug. 19, Summit Coffee, A North Carolina-based company with locally owned franchised stores in Grove Arcade downtown and therecently revived and relocated River Arts District shop in Asheville, introduced its fall menu.
Maxwell Cannon, manager of the Grove Arcade store, said it's a time of year that customers and staff alike look forward to.
"They locked in the fall specials earlier and wanted to get a head start on the season," Cannon said. "Normally we do wait until the very end of August or even halfway through September, but this year I think they were super happy with the product and wanted to move it ahead earlier."
Local baristas are also finding ways to bring new, innovative and interesting beverages to customers that buck mainstream trends, timelines and traditions.
"I've heard recently that everyone is dropping their fall menus, and it kind of snuck up on me. It seems a little early for that," said Daniel Mueller, Ultra Coffeebar and Cafe's director of beverage and hospitality.
Pumpkin Spice Latte inspires local pumpkin drinks, alternatives
Since its introduction by the Seattle-based company in 2003, the PSL has inspired many variations from Starbucks, including the returning Pumpkin Cream Cold Brew and Pumpkin Spice Frappuccino.
New beverages will include the Iced Pumpkin Cream Shaken Espresso, Pumpkin Spice Chai and Iced Pumpkin Cream Matcha.
Summit's seasonal menu features the returning Pumpkin Pie Latte and Pumpkin Chai, as well as the new Cookie Butter and Red Velvet lattes.
"Pumpkin has been a staple return every year," Cannon said. "It's extremely similar. If you're craving a Pumpkin Spice Latte, it will definitely scratch that itch."
Summit's pumpkin spice blend includes cinnamon, nutmeg, allspice, pumpkin puree and brown sugar.
Cannon said that Summit's in-house-made flavored syrups, made with less sugar, enhance the drinks. Summit also adds flavored cold foam to the tops of the seasonal lattes, available in pumpkin and cookie butter flavors.
The Cookie Butter Latte is an iced drink featuring cookie butter syrup and foam, topped with a Biscoff cookie crumble.
"It has a little bit of a sweet, cinnamon taste. I always think of Biscoff when I think of the fall," Cannon said. "Cookie Butter matches all the fall notes; it has that fall flavor but also a nice depth and heavy thickness. It's great and fits well with the pumpkin."
The Red Velvet Latte is also served over ice, featuring a housemade red velvet syrup, mocha drizzle and a vanilla cold foam on top.
"Red Velvet was kind of a transition fall flavor for those who are still trying to live out the summer in the next month or so. It's a nice transition for those who aren't quite committed to the pumpkin thing yet," Cannon said.
Starbucks' non-pumpkin drinks include the Pecan Cortado, Pecan Crunch Latte, Iced Banana Bread Latte, and the new Chaider, a cider-inspired drink featuring cinnamon and sweet spices.
Cannon said that, as a smaller, local establishment, the baristas can be more intentional about making drinks and catering to guests.
"A local coffee shop is going to offer you a more personal experience," he said. "It's not rushed here. It's a nice experience, and our drinks, in my opinion, taste a bit better. There's a lot more thought and quality."
Local coffee shops brew originality, community-oriented experiences
PSL has become an iconic pop culture fixture, drawing customers to the coffee chain's stores and serving as the center of satirical commentary as a "basic" drink for cozy sweaters and autumn-loving Millennials.
Mueller said he is of the hipster generation that immediately goes against what's popular, instead seeking the lesser-known cool things.
Ultra customers can expect fall drinks around Sept. 1.
But don't expect to find pumpkin spice.
"Hopefully, it's something people will grow out of with time," Mueller said. "There's something basic and human that everyone would enjoy this one thing. I'm not going to release pumpkin spice, but there are elements of that world ― that like spiced, baked flavor profile ― that I do enjoy."
But, in his six years at Ultra, which is in the River Arts District and recently opened a cafe in Arden, Mueller has conceded to give customers what they want, and has found enjoyment in concocting new recipes inspired by the season.
Mueller prefers making riffs of Ultra's bestselling Rick James drink, traditionally made with espresso, Mexican Coke and vanilla bean syrup.
"I'm not a huge seasonal drinks kind of guy. I will whip up a new flavor idea or signature drink idea when it comes to me, and sometimes those things are seasonal, but just as often they're not," Mueller said.
This fall, he intends to introduce a new Rick James variation that he's fine-tuning, made with sparkling apple cider, an original, in-house-made baked apple pancake syrup and double espresso.
Mueller is also considering an espresso drink with the flavor profile of the wine and a warming, spice-based wassail, though it would be better suited to winter.
Mueller said that while people in the Asheville area can visit larger chain coffee shops, there are uniquely different items customers can enjoy by visiting smaller, local and independently owned establishments.
"The rest of us are trying to push the limits, we're trying to find what is not thought of, what is outside of that box that's truly exciting that will want someone to walk through our doors, or provide something we love that we want to present," Mueller said.
Tiana Kennell is the food and dining reporter for the Asheville Citizen Times, part of the USA TODAY Co., covering the food and beverage industry, including the James Beard Awards, Michelin Awards, restaurant openings, closings and other hospitality industry news and events. Tips, comments, questions? Email tkennell@citizentimes.com or follow @PrincessOfPage on Instagram. Sign up for AVL Bites and Brews, our weekly food and drink newsletter here.
This article originally appeared on Asheville Citizen Times: Pumpkin Spice season is here. These local fall flavors rival Starbucks
