White Coffee

The matcha of coffee — pale, mellow, forgiving.

White coffee is a blonde roast — beans pulled from the roaster long before they turn dark, so what you get is pale golden crema instead of mahogany foam, and nut-and-almond sweetness where a traditional espresso would show up with cocoa and smoke. It's the drink for the morning when you want coffee flavor without the slap, and it's also the drink that converts people who think they don't like espresso.

Tasting Notes

• Flavor: pale golden crema, almond and raw-honey sweetness, no bitter edge
• Body: light, surprisingly delicate for an espresso drink
• Finish: clean, slightly nutty, no lingering roast char

How We Build It

Blonde roast beans from a Seattle roaster, pulled a full double regardless of cup size — the lighter roast means you can run a larger pour without turning bitter. Whole milk steamed to just under 150°F on top; swap for oat, almond, coconut, or soy at the standard non-dairy upcharge. Served in a ceramic cup for in-house, in the rose-logo paper for the walk-out.

Perfect For

Anyone transitioning from steamed-milk drinks to real coffee. The morning after you drank poorly the night before — the lower bitterness is kinder to a tender stomach. Pair with anything citrus from the pastry case; the acidity in the fruit plays well with the almond notes.