The season for indulgent, flavored hot coffee drinks is finally here. While many are reaching for pumpkin-spice blends or perhaps hazelnut notes, I consistently pick maple. Maple syrup stands out as an underrated sweetener for your morning cup—providing both sweetness and distinct flavor in a single simple staple. And come fall, it hits with a unique resonance.
This season, Bones Coffee Company elevates the concept with their Maple Waffle coffee. If the idea of plain maple syrup with coffee feels a bit stale, what if you could infuse your cup with maple and the syrup’s breakfast buddy? Although this flavor feels particularly suited to the current season, the brand has decided to keep it as a permanent fixture in Bones’ lineup. I sampled the new flavored brew, and using my years of barista experience and my fondness for coffee experiments, I’m here to judge whether it deserves a spot in your autumn routine.
Maple Waffle Brew by Bones Coffee Company
To be upfront, I expected this coffee to carry a maple-forward punch, assuming the “waffle” tag was mainly a marketing flourish. I was mistaken. The moment the bag opened, the kitchen filled with the scent of syrup-soaked morning breads, as if I’d stepped into a retro diner. I brewed the pot using a French press, and while it steeped, I found myself hovering over the carafe, inhaling that breakfast-like aroma for several minutes.
The taste turned out to be subtler than the aroma, yet it managed to weave in the flavor of real maple syrup with a note of golden-brown waffles. There was a gentle maple sweetness enhanced by a toasty, buttery character reminiscent of airy Belgian waffles. These nuances underscored a medium-dark roast, giving the coffee a body that felt substantial without being heavy.
Sipping it black left me wanting a touch more depth. When I added a dash of sugar and a generous pour of ultra-creamy oat milk, Bones’ Maple Waffle revealed its full potential. The oat milk amplified the buttery cues, while the sugar heightened the maple. If you’re inclined to drizzle a bit more syrup, it would likely intensify the maple presence without masking the toasty backbone. This coffee suits mornings when you skip a carb-heavy breakfast but still crave a little indulgence to start the day.
