Destination Drinks are any specialty or signature beverage that turns a cafe into a destination. Whether it’s a chilled lemonade for summer or an autumnal latte for the fall, these drinks help drive new customer traffic and create new regulars.
Ema HTX was recently a semi-finalist for a James Beard Award in Outstanding Pastry Chef and Baker. But Ema is no traditional restaurant. As a partnership between two chefs and a coffee roaster, Ema strives to highlight the partners’ cultural heritage by featuring Indigenous ingredients from Mexico and other parts of Latin America. Marlen Mendoza is Ema’s Head Roaster and Coffee Director, which means they are responsible for shaping the tasting experience for Ema’s coffee menu through both selecting and roasting the coffee as well as developing Ema’s extensive signature drinks made on the shop’s La Marzocco Linea PB. Marlen recently took the time to tell us more about how they designed Ema’s signature Destination Drinks.
Can you introduce yourself briefly and let us know your current coffee role?
I am the Head Roaster and Coffee Director for Ema HTX. My roasting business is called Amanecer Co., and I go by @cafesitahtx on Instagram.
What is your history with signature coffee drinks?
I try to incorporate as much Mexican and pre-Hispanic influence as possible into my menu. I offer a diversity of drinks that coincide with not only specialty coffee but also Mexican and Indigenous heritage.
How do signature drinks at Ema fit in with the food menu?
The drinks pair well with the food items, such as the pecan besito cookie and the chilaquiles with the horchata latte. We make it important to also bring attention to maiz on our menu, as our restaurant centers most of our dishes around maiz.
What is the most important thing to consider when designing a new signature coffee drink at Ema?
For us, it’s how the drink ties in not only balance and flavor but what aspect of the beverage is also heavily influenced by Mexican food and gastronomy. Does the beverage give light to Mexican ingredients? Does it honor the culture in a way that doesn’t become washed out?
What is your current favorite signature coffee drink to make?
I love making the Pumpkin Atole. It highlights the corn beautifully without falling into the “pumpkin spice trap.” Although pumpkin is a staple ingredient, we want to showcase the maiz and the cold brew we use, which also happens to be from Veracruz, Mexico.
How often do you think a signature coffee drink menu should change?
It depends. I think a quality menu weighs in more than a constantly shifting menu. Perfecting what you have on a menu without changing it too much does bring regulars back again, although keeping it interesting and fresh is also vital.
Visit Ema HTX’s website and follow them on Instagram.
You can also follow Marlen and Amanecer Co. at @cafesitahtx on Instagram.
