In our minds, Bold is the word we use for richer coffees, particularly those with the notes of baking cocoa and caramel notes we find in Latin American beans. We draw out these flavors with a slightly heavier roast—about as dark as we get. It’s a delicious brew with milk or without.

Bright is the word we use to describe coffees that naturally lean toward fruitiness, with a bit of refreshing acidity. This cold brew showcases the tart berry flavors you find in East African coffees, especially the naturally processed Ethiopian beans. It’s luminous and refreshing.

Blended with organic milk, chicory, and just a hint of cane sugar, our ready-to-drink carton pays homage to the delicious New Orleans-style tradition.

A bottle of four 8 oz servings of our deep and chocolaty cold brew. Bold is a darker roasted blend of Latin American coffees. Slow-steeping showcases dark chocolate and caramel notes, making for a full-bodied cold brew that’s delicious with milk or without. Slow-steeped daily in-cafe.

A bottle of four 8 oz servings of our luminous and refreshing Cold Brew. Bright is our lightest cold brew is a blend of African coffees. Slow-steeping showcases tart berry flavors and refreshing acidity for balanced, invigorating results. Slow-steeped daily in-cafe.

A bottle of eight 4 oz servings of our New Orleans Iced Coffee Concentrate. After adding your own milk, New Orleans-style Iced Coffee is a sweet, creamy, decadent iced coffee that’s cold-brewed with roasted chicory, then cut with your choice of milk and cane sugar.

Swapping tahini for butter in these vegan chocolate-studded cookies adds a deep, nutty flavor.

A next level chocolate chip. Caramel infused milk chocolate chunks make this American classic extra decadent.

Toasty and rich, with flaky sea salt, try one or a six-pack. Cooked until golden and nutty smelling, browned butter adds a rich depth to these chewy and satisfying blondies. Just the right amount of flaky sea salt intensifies every bite.

Our classic granola, inspired by Blue Bottle founding pastry chef Caitlin freeman’s beloved original recipe, is now available in bags for you to take home. We keep this nutty, seedy blend simple, with comforting warm spices and a bit of sweetness from maple and brown sugar. It’s also proudly vegan.

Scented with orange zest and studded with blueberries, this afternoon treat is equally good for breakfast. Made with almond flour, cultured coconut yogurt, and other good-for-you ingredients, the tea cake is vegan and made without ingredients containing wheat (though made and transported with our items that are non-vegan and/or do contain wheat). We top it with sliced almonds for a little crunch.

A satisfying cake for spring. To highlight the classic spring flavors strawberry and rhubarb, we cook the fruit together to make a compote, then swirl that into the batter before it’s baked. Each slice reveals a fuchsia-hued spiral that looks as lovely as it tastes.

Buttery, crisp, flaky—it’s everything you want from a croissant. Our partners at Sugarbloom Bakery make these delicious croissants for us.

A buttery croissant, baked with dark chocolate. Pieces of rich chocolate are tucked inside croissant dough before baking. Made by our partners at the Sugarbloom Bakery.

A croissant meets a pretzel. The croissant dough for this savory pastry is layered not only with butter but tahini too. Flakes of salt and sesame seeds, amplify the nutty flavor and add a satisfying crunch. Made by our partners at Sugarbloom Bakery.

We can’t get enough of this rich and flavy biscuit. The bakers at sugar bloom elevate the traditional biscuit with premium ingredients. Perfect for breakfast or an afternoon snack.

A savory pastry that’s made to enjoy with coffee at any time of day. Vibrant scallion contrasts nicely with buttery cornmeal, while subtle hints of rosemary add complexity and depth. Sugarbloom Bakery’s delicious scone is sure to convert anyone hesitant to abandon sweet pastries in favor of something a little more savory

A modern update on the French classic, this flaky golden pastry is rich, delicious, and also vegan (it’s made with almond milk and vegan butter). Potatoes, leeks, and thyme make for a satisfying counterpoint to the golden pastry.

Sweet blueberries and vibrant lemon zest, nestled into flaky pastry.

Studded with poppy seeds and infused with lemon zest, this scone from our partners at sugar bloom bakery is a perfect way to start a crisp spring morning.

A Blue Bottle favorite (vegan and wheat-free).

Naturally sweetened (vegan and wheat-free) breakfast.

Our seasonal vegan yogurt parfait layers creamy whole-milk yogurt over a vibrant compote made of blackberries, blueberries, and raspberries. Sweetened with organic cane sugar, tinged with vanilla and, a hint of cardamom, the parfait is a delicious way to welcome spring.

Organic blend with notes of raspberry, chocolate, and molasses. 8oz bag.

Organic blend with notes of cocoa, toasted marshmallow, and graham cracker. 8oz bag.

A decaf blend, with notes of crème brûlée, vanilla, and key lime. 8oz bag.

Organic blend with notes of golden raisin, winey blueberry, and lemon zest. 8oz bag.

Our signature espresso blend with notes of baking chocolate, orange zest, brown sugar. 8oz bag.

Our limited edition renewal blend, with notes of dark chocolate, brown sugar, and rose. 12-oz bag of whole-bean coffee.

Our limited-edition Guatemalan single origin, with notes of honey, nutmeg, and green apple. 12-oz bag of whole-bean coffee.

Single-origin with notes of plum, hibiscus, and caramel. 8-oz bag of whole bean coffee.

A single origin with notes of lemon zest, maple, and cherry. 8-oz bag of whole bean coffee.

Single-origin with notes of brown sugar, plum, and grapefruit. 8-oz bag of whole bean coffee.

Single-origin with notes of plum, lemon zest, and caramel. 8-oz bag of whole bean coffee.

Our proprietary filters are made just for our Blue Bottle Coffee Dripper. They require no pre-wetting before use and impart no papery taste to the final cup.