Breakfast Blend + (Extra Caffeine)

Body: Medium-full, slightly heavier

Acidity: Medium-low

Tasting Notes: Milk chocolate 🍫 | Caramel 🍮 | Toasted nuts 🥜 | Earthy depth 🌰

This is Breakfast Blend with a robusta kick. Milk chocolate and caramel from the arabica base. Toasted nuts and earthy depth from the robusta. The body is fuller and slightly heavier—you can feel it. The acidity is tamed down a bit. Everything tastes smooth and balanced, just with more staying power.

🔴🔴🔴🔴🔴 High

The robusta addition bumps this to 150-170mg per 8oz cup—roughly 50% more than regular coffee. Morning meetings don't stand a chance. Neither does your afternoon slump.

Components: Breakfast Blend base (Colombian, Brazilian, Central American) + High-quality Robusta (India or Vietnam)
Altitude: Varies by component
Process: Washed, Natural
Roast Level: Medium (410-425°F)
Blend Ratio: Approximately 70-80% arabica / 20-30% robusta

Breakfast Blend works great until it doesn't—like when you need to be functional by 7am and regular coffee just isn't cutting it.

Enter robusta. Yes, the bean that gets trashed in specialty coffee circles for being harsh, rubbery, and bitter. But here's the thing: good robusta, used correctly, isn't the enemy. It's a tool.

Robusta has roughly twice the caffeine of arabica. It also creates more crema (the foam on espresso) and adds syrupy body. When you use specialty-grade robusta (not the cheap stuff from commodity markets) and blend it carefully with quality arabica, you get extra caffeine and body without destroying drinkability.

This takes the Breakfast Blend base—Colombian balance, Brazilian chocolate, Central American brightness—and adds 20-30% Indian or Vietnamese robusta for that extra kick. Roasted to medium so the robusta's natural bitterness gets tempered while its caffeine and body-building oils remain intact.

It's coffee for people who have actual things to do.

Select your brew method, and we'll grind it right:

☕️ FINE → Espresso, Moka Pot
☕️☕️ MEDIUM → Drip, Pour Over, K-Cup/Pods
☕️☕️☕️ COARSE → French Press, Cold Brew
☕️☕️☕️☕️ WHOLE BEAN → Fresh Grind at Home

(Can't decide? Whole bean keeps it freshest. Grind right before you brew.)

Drip/Auto Drip
Ratio: 1:16 (standard)
Water Temp: 195-205°F
Pro Tip: This is built for drip machines. The extra body means it feels substantial even in a basic drip setup.

Pour Over (V60, Chemex)
Ratio: 1:15
Water Temp: 200-205°F
Time: 3-3.5 minutes
Pro Tip: The robusta adds earthy depth that actually works well in pour over. Just use good water.

French Press
Ratio: 1:12 (20g coffee : 240g water)
Water Temp: 200°F
Steep: 4 minutes
Pro Tip: The fuller body really shines here. You get thick, substantial coffee without bitterness.

Why does robusta get such a bad reputation? Most robusta is terrible—grown cheaply, processed poorly, roasted carelessly. It tastes harsh, rubbery, and bitter. But specialty-grade robusta from India or Vietnam is completely different. When grown at higher elevations, processed carefully, and roasted correctly, robusta adds body, crema, and caffeine without tasting like burnt tires. The problem isn't robusta itself—it's bad robusta being used as cheap filler in commercial blends.

How much more caffeine does robusta have? Robusta contains roughly twice the caffeine of arabica by weight. Arabica averages 1.2-1.5% caffeine. Robusta averages 2.2-2.7%. In a blend that's 70% arabica / 30% robusta, you're getting approximately 50% more caffeine than a pure arabica blend. That's the difference between 95mg per cup and 150mg per cup.

Does robusta affect flavor? Yes, but not necessarily in a bad way. Specialty-grade robusta adds earthy, nutty, chocolatey notes and significantly more body. It tames acidity (robusta is naturally low-acid). The key is using good robusta and keeping it as a supporting player (20-30%) rather than the star. At those percentages, you get the functional benefits (caffeine, body, crema) without the harsh flavors bad robusta brings.