French Vanilla

Body: Medium, smooth

Acidity: Medium (balanced)

Tasting Notes: Vanilla | Cream | Milk chocolate 🍫 | Caramel 🍮 | Brown sugar 🍯

Sweet and smooth. Vanilla hits first—creamy, slightly floral, sweet. Milk chocolate and caramel from the base complement it naturally. Brown sugar adds depth. The body is medium and smooth. The acidity is balanced. This tastes like vanilla cream without actually being vanilla cream.

🔴🔴🔴⚪⚪ Moderate

Around 90-95mg per 8oz cup from the Breakfast Blend base. Standard caffeine levels.

Base: Breakfast Blend (Central/South American specialty-grade arabica)
Flavoring: Natural Vanilla Extract
Application: Post-roast infusion while beans are warm
Roast Level: Medium (410-420°F)

French vanilla is everywhere, which means most of it is terrible—artificial, cloying, headache-inducing. This version uses natural vanilla flavoring applied to quality Breakfast Blend during roasting.

The result: coffee that actually tastes like vanilla, not "vanilla-flavored" chemicals.

The coffee base provides depth that prevents it from being one-dimensional sweetness. The chocolate, caramel, and brown sugar notes from medium roasting complement vanilla naturally. It's not fighting the flavoring—it's enhancing it.

The process: freshly roasted beans are tumbled with natural vanilla extract while warm. The beans absorb the oils. As they cool, the flavor sets. During brewing, it extracts naturally.

It's the flavored coffee that gateways people into flavored coffee, or the fallback for people who know what they like. Simple, classic, consistently good.

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
Water Temp: 195-205°F
Pro Tip: Tastes good black (surprising), excellent with cream (expected), perfect as a latte base (obvious).

French Press
Ratio: 1:12 (20g coffee : 240g water)
Water Temp: 200°F
Steep: 4 minutes
Pro Tip: The vanilla and chocolate notes develop nicely. Smooth, sweet coffee.

Cold Brew
Ratio: 1:8 (concentrate)
Steep: 12-16 hours
Pro Tip: This makes solid cold brew. The vanilla sweetness comes through without sugar.

Natural vanilla vs artificial vanilla—what's the difference? Natural vanilla extract comes from vanilla beans (specifically from orchids in the genus Vanilla). It contains hundreds of flavor compounds: vanillin (primary), plus acetaldehyde, acetic acid, and others. Result: complex, creamy, slightly floral flavor. Artificial vanilla is usually pure vanillin (single compound) synthesized in a lab. Result: one-dimensional sweetness that tastes like chemicals. The quality difference is real and noticeable.

Why is it called French vanilla? Marketing. "French vanilla" traditionally refers to a custard-based ice cream made with egg yolks (French-style custard vs American-style which is cream-based). In coffee, "French vanilla" just means vanilla-flavored. There's nothing French about it. It's a name that stuck because it sounds fancier than "vanilla."

Does vanilla flavoring fade? Yes. Vanilla extract (which is alcohol-based) is volatile—it evaporates over time. Best consumed within 3-4 weeks for maximum flavor. After that, it's still coffee, just less intensely vanilla. Store in an airtight container away from light and heat to preserve it longer. The coffee itself doesn't go bad—the added vanilla just fades.