Hazelnut

Body: Medium, smooth

Acidity: Medium (balanced)

Tasting Notes: Toasted hazelnut 🥜 | Milk chocolate 🍫 | Caramel 🍮 | Brown sugar 🍯 | Vanilla

Nutty and smooth. Toasted hazelnut hits first—roasted, slightly sweet, earthy. Milk chocolate and caramel from the base complement it naturally. Brown sugar and vanilla round everything out. The body is medium and smooth. The acidity is balanced. This tastes like actual hazelnuts, not cheap coffee creamer.

🔴🔴🔴⚪⚪ 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 Hazelnut Extract
Application: Post-roast infusion while beans are warm
Roast Level: Medium (410-420°F)

Hazelnut coffee is a classic for good reason—when it's done right, the nutty flavor complements coffee's natural characteristics perfectly. When it's done wrong, it tastes like chemicals and regret.

This version uses natural hazelnut flavoring applied to Breakfast Blend during roasting. The coffee base already has nut and caramel notes that the flavoring enhances rather than fights.

The result: balanced hazelnut coffee where you taste both the coffee and the hazelnut, not just brown sweetness.

The process: freshly roasted beans are tumbled with natural hazelnut extract while warm. The beans absorb the oils into their porous structure. As they cool, the flavor sets. During brewing, it extracts naturally along with the coffee oils.

It's for people who like flavored coffee but don't want it to taste fake.

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, excellent with cream, perfect for lattes where you want hazelnut flavor to actually show up.

French Press
Ratio: 1:12 (20g coffee : 240g water)
Water Temp: 200°F
Steep: 4 minutes
Pro Tip: The nutty flavor really comes through in French press. Smooth, balanced coffee.

Cold Brew
Ratio: 1:8 (concentrate)
Steep: 12-16 hours
Pro Tip: Makes surprisingly good iced coffee. The hazelnut notes come through nicely cold.

Natural vs artificial hazelnut—what's the difference? Natural hazelnut extract comes from actual roasted hazelnuts. The roasting creates complex flavor compounds: nutty, toasted, slightly sweet, earthy. Artificial hazelnut flavoring is usually synthesized compounds (often benzaldehyde or similar) that mimic hazelnut but lack complexity. Natural tastes like roasted nuts. Artificial tastes like chemicals (the stuff in cheap flavored creamer that haunts office break rooms).

Why does the coffee base matter? Flavoring doesn't hide bad coffee—it emphasizes it. If you add hazelnut to cheap, over-roasted beans, you get hazelnut-flavored burnt coffee. Using quality Breakfast Blend as the base means the coffee itself tastes good, and the hazelnut enhances it. The chocolate and caramel notes from the beans complement hazelnut naturally (nuts + chocolate + caramel = coherent flavor profile).

How long does the flavor last? Flavor oils are volatile and fade over time. Best consumed within 3-4 weeks for maximum hazelnut intensity. After that, it's still coffee, just less intensely hazelnut-flavored. Store in an airtight container away from light to preserve it. The coffee itself doesn't go bad—the added flavoring just fades.