ANDRE BEGIN

When it comes to media’s coverage of pumpkin spice, I always find great amusement over the controversy and strong emotions that seem to split public opinion. Who knew that a combination of a few innocent spices could stir up such a tempest in a teapot… or a coffee pot.

I will be the first to admit that in hot, humid, sticky weather, when I am perspiring at a rate that seems to exceed my previous day’s fluid intake, the last thing I want to be reminded of is warm cozy sweaters, woolly scarves and mitts.

I support the argument that sometimes it’s just too early when retail tries to keep us a season or two ahead of what our Julian calendars are actually telling us.

However, as we approach the fall equinox, I think we are in a much better position to say yes to a flavoured coffee, like a pumpkin spice latte (or “PSL” if you’re really close), if such a beverage is in our wheelhouse.

When it comes to PSL, I come from the school of thought that less is more. For something to remain special and to evoke a seasonal nostalgic feeling, I believe it should be done sparingly and not to become an immersive experience, or else risk gilding the lily.

That’s where I think we have a tipping point.

If you Google pumpkin spice, not only will you actually find pumpkin spice, but you will find the scent infused in candles, soaps and air fresheners, to name a few.

A while back, a friend gifted me a tube of moisturizer that was pumpkin spice scented and I absolutely loved it… given that I wasn’t surrounded by pumpkin spice candles, soaps and air fresheners. Moderation is key, right?

But there are folks for whom less is NOT more, but rather more is more. And we know that retail is more than happy to cater to them. More power to them!

When something becomes a repetitive full-on assault on the senses, that’s where I believe that some might see a limit emerging, thus the controversy in the media.

When it comes to pumpkin spice latte, I admit that I am a coffee purest through and through, though I like to keep an open mind.

I like to think that the coffee journey is one that I approach with the same sensibility and curiosity as a sommelier who can appreciate the differences in naturally occurring flavour notes from different growing regions, different growing conditions and the surrounding influences.

To me, there is enough to explore and appreciate in a basic cup of coffee on its own with as few additives as possible.

I do have two exceptions though.

From time to time, I do enjoy a dash of cocoa in my coffee for it to become a beautiful mocha.

Also, a good friend of mine introduced me to hazelnut cream flavoured coffee in the late 1980s, which has remained a favorite of mine, and a wonderful reminder of a simpler time for me.

Those two opened the door for me to try different flavours over the years, but not always to fantastic results.

For me, fruity flavored coffees tend to overpower the coffee experience. While I usually like my coffee black with just one sugar to give it a little bit of sweetness, artificial fruit flavours seem to pack a punch of extreme sweetness.

That punch takes it far beyond my taste buds’ appreciation levels, especially first thing in the morning. To me, it would be like throwing candy into my coffee. But that’s just age and my tolerance level for sweets in the morning talking.

Maybe for some people, PSL might have a similar effect.

Either way, when it comes to flavoured coffees, I do proceed cautiously. A flavoured favorite can tumble quickly down my list if not consumed in moderation.

For that reason, I have learned my lesson. When it comes to pumpkin spice, moderation is key and a little goes a long way, if I wish to maintain it as a time-limited, seasonal favourite.

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Sincere thanks for reading!
Have a great day,
André