Copycat Starbucks Pike Place Roast Recipe

If you’ve ever stood in line at Starbucks and craved a warm, smooth, balanced brew that tastes like comfort in a cup, then this Copycat Starbucks Pike Place Roast is your next morning ritual. It’s not flashy or trendy, but it’s consistent and nostalgic, the kind of roast that gets better the more you sip it. With its soft chocolatey depth, nutty warmth, and gentle acidity, Pike Place was built for repeat cups.

This version gives you that same café-style body and flavor at home, whether you grind your own beans or buy pre-roasted. It’s the everyday coffee that doesn’t feel everyday, dependable, easygoing, and subtly rich with every pour.

You can brew this Pike Place Roast copycat with just a few ingredients and a little attention to temperature, ratio, and grind. One try and you might just skip the line for good.

How to make Starbucks Pike Place Roast at home

Start with medium-roast Latin American coffee beans, ideally a blend of Colombia, Guatemala, and Brazil. You want notes of cocoa, toasted nuts, and a smooth finish. If roasting yourself, shoot for a medium level just 60–90 seconds past first crack. Then grind, brew with filtered water around 200°F, and enjoy a cup that feels like home, even if you’re halfway out the door.

A good coffee scale, fresh water, and a quality grinder make a noticeable difference here. It’s not just a cup, it’s a little act of daily care.

Nutrition facts (per 12 oz cup, no milk or sugar)

Calories: 2
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 0 g
Sugar: 0 g
Protein: 0.3 g
Caffeine: ~235 mg

Ingredients (for one 12 oz mug)

Prep Time: 2 minutes
Brew Time: 4 minutes
Total Time: 6 minutes
Servings: 1 (12 oz)

• 20 g medium-roast Latin American coffee beans (freshly ground)
• 360 g filtered water (just off boil, ~200°F)

Recommended blend:
40% Colombia washed
40% Guatemala washed
20% Brazil pulped natural

Tools you’ll need

• Coffee grinder (burr style preferred)
• Brewing method (drip machine, pour-over, French press)
• Coffee scale or tablespoon measure
• Kettle (preferably with thermometer)
• Mug or thermos

Instructions

1. Grind the beans

Grind 20 g of medium-roast coffee to suit your brewing method:

• Medium grind for drip or pour-over
• Medium-coarse for French press
• Slightly finer for cone-style pour-over

The texture should resemble sea salt or rough sand.

2. Heat the water

Boil your filtered water and let it rest 30 seconds to settle at ~200°F. Water quality really matters here, filtered is best.

3. Brew the coffee

Use a 1:18 ratio, 20 g of coffee to 360 g water. Brew per your method:

• Pour-over: Bloom 40 g for 30 sec, then slow pour until 360 g. Total time ~3:30–4:00.
• Drip machine: Add grounds to filter, pour in 360 g water, and let brew.
• French press: Add coffee and water, stir, steep for 4 min, then press.

4. Taste and adjust

Taste your cup. Add more water for a milder brew, or adjust grind size next time to refine flavor.

Tips

• Use filtered water with about 150 ppm mineral content for best extraction.
• Always grind just before brewing for max flavor and aroma.
• Store beans in an airtight container away from sunlight.
• If your cup tastes too bitter, grind coarser next time.
• If it tastes sour or weak, grind slightly finer.

What to serve with

Sweet pairings

Dark chocolate square – Just one bite brings out the cocoa notes in the roast and deepens the warmth of every sip. It’s the fastest way to make your cup feel luxe.

Banana nut muffin – The walnut notes echo Pike’s natural nuttiness, and the sweetness balances the mild acidity. It’s like a breakfast duet.

Cinnamon swirl toast – A cozy, spiced edge that doesn’t overpower. The sweetness of the cinnamon sugar works magic with the roast’s subtle praline vibe.

Savory bites

Cheddar scone or cheese biscuit – That salty, crumbly richness makes the coffee taste smoother and sweeter. It’s comfort food with a cup of grace.

Soft-boiled egg and toast soldiers – The gentle savory richness doesn’t fight the coffee’s profile. It’s a quiet, nourishing breakfast that feels just right.

Avocado toast with sea salt and chili flakes – That earthy-creamy bite from the avo balances the coffee’s light cocoa character, especially if you like a contrast.

Light midday snacks

Roasted almonds or cashews – Their toasty character echoes Pike’s base and adds a satisfying crunch between sips.

Oatmeal cookie – A soft-baked cookie with cinnamon or raisins plays well with Pike’s nutty undertones.

Greek yogurt with honey – Tangy and smooth meets bittersweet, making it a great way to stretch a slow afternoon break.

Variations

Brewed Iced Pike

Brew hot, let cool slightly, then pour over ice. Keep the same 1:18 ratio, but increase brew strength slightly (try 1:16) to account for melting.

Cold Brew Version

Use coarsely ground Pike-like blend, steep 1:8 in cold water for 12–18 hours in the fridge. Strain, dilute to taste with water or milk.

Café au Lait

Brew Pike as usual and add equal parts hot steamed milk for a creamy, balanced cup.

Sweetened Style

Add a pump of vanilla or hazelnut syrup for a dessert-like version. You can also swirl in maple syrup or a sprinkle of brown sugar.

Espresso Shot

Try grinding this roast a bit finer and pulling a long shot on your espresso machine for a smooth, mellow alternative to dark roast espresso.

Ingredient substitutes

Coffee Beans
Original: Latin American medium roast (Colombia, Guatemala, Brazil)
Substitutes: 100% Colombian medium roast, any “Breakfast Blend,” or store-brand Latin American coffee marked with “cocoa,” “toasted nuts,” or “smooth” on the label

Filtered Water
Original: Filtered, ~150 ppm mineral content
Substitutes: Bottled spring water, charcoal-filtered tap water. Avoid distilled or softened water, they can dull flavor.

Milk or Cream (if adding)
Original: Whole milk, half and half, or steamed milk for café au lait
Substitutes: Oat milk (for natural sweetness), almond milk, soy creamers, coconut cream

Syrups (optional)
Original: Starbucks flavored syrups (vanilla, hazelnut)
Substitutes: Homemade simple syrup with vanilla extract, maple syrup, honey, brown sugar syrup

Grinder
Original: Burr grinder
Substitutes: Blade grinder (pulse gently), or pre-ground medium coffee in sealed bags (buy in small amounts)