Starbucks Says Its Coffee Tastes Best With These Unlikely Food Pairings

When you strip back the milk, syrup, and cream cold foam from Starbucks’ fan-favorite drinks, what you’re left with is a simple brewed black coffee. It’s the brand’s bread and butter, sold in a range of roasts and blends for customers to pick up in-store and enjoy at home.

But much like wine, there’s a right way to experience those flavor profiles—with food pairings that highlight each coffee’s unique notes. In an effort to elevate the at-home experience, Starbucks has shared suggested pairings for five of its blends—and they’re not what you’d expect.

Komodo Dragon Blend & Brie Cheese

Starbucks’ Komodo Dragon Blend is a full-bodied dark roast made from a blend of Asian-Pacific coffees. It’s said to feature notes of spicy herbs and cedar. When enjoyed with a soft, buttery cheese like Brie (or even a savory pastry), it enhances the coffee’s warmth, richness, and earthy depth.

Green Apron Blend & Orange Slices

Starbucks’ Green Apron Blend is a blonde roast, brewed lighter and for less time than darker varieties. Made from coffees sourced in Africa and Latin America, it features notes of citrus and graham cracker. When sipped alongside orange slices, its bright, sweet flavors become more pronounced. Starbucks also suggests pairing it with a graham cracker to bring out subtle hints of nuts and honey. It can be enjoyed hot or iced.

Pike Place Roast & Peanut Butter

Named after Seattle’s historic Pike Place Market where Starbucks was first erected, the Pike Place Roast is a medium brew made of 100% Arabica beans sourced from Latin America. With notes of chocolate and praline, it takes on a deeper nuttiness when paired with peanut butter—bringing out cocoa-like undertones in the process.

Sumatra & Green Bell Pepper

One of the more unexpected pairings is Starbuck’s Sumatra Coffee, a full-bodied dark roast made from Arabica beans with accents of herbs and raw spices. Among its distinct flavor characteristics is green bell pepper, making the pairing a natural fit. Eating the pepper alongside the coffee amplifies its peppery edge. For a different angle, Starbucks also suggests pairing it with maple flavors or a cheese danish.

Espresso Roast & Chocolate Caramels

Last but not least is Starbucks’ Espresso Roast, the base of every latte, cappuccino, and americano on its menu. The concentrated coffee, made entirely of Arabica beans, is rich with hints of molasses and caramel. When paired with chocolate caramels, its sweetness intensifies, bringing forward aromas of toasted sugar.