If you’ve ever wrapped your hands around a Chick-fil-A coffee cup on a crisp morning, the sleeve warming your fingers just enough, you know this isn’t your average fast food brew. Their Thrive Farmers Hot Coffee is smooth, chocolatey, gently nutty, and never bitter. It’s the kind of cup that doesn’t shout, just whispers good morning with a caramel smile.
I remember the first time I had it. I’d just dropped off a friend at the airport before sunrise, running late and half-asleep. I swung into a Chick-fil-A drive-thru with one goal: caffeine. I didn’t expect much, but that first sip? It was like someone had taken a foggy mountain morning and poured it into a cup, soft cocoa notes, a little citrus, and not even a hint of harshness. I sat in my car and finished the whole thing before driving off.
This copycat Chick-fil-A Thrive Farmers Hot Coffee brings that same peaceful richness home, with beans you can grab from your favorite roaster (or even the grocery store) and a brew method that’s as easy as flipping on your machine. Whether you’re making one 12 oz cup or a full pot for guests, this recipe captures that same warm, steady flavor.
Table of Contents
How to Make Copycat Chick-fil-A Thrive Farmers Hot Coffee
Start with freshly ground medium roast beans, think cocoa, caramel, and nutty warmth. Measure out just enough for one strong, cozy cup, then hit it with clean, just-off-boil water. Use a drip machine for that fast-food authenticity, or a pour-over if you’re feeling fancy.
Let it brew slow and steady, no rushing. The aroma should hit you first: chocolate, a little citrus, like you’re standing near a pastry case. Pour into your favorite mug, swirl in half & half or vanilla creamer if that’s your style, and take a sip. It’s smooth, mellow, not too bold, just like the one that turns a sleepy Chick-fil-A drive-thru into your softest morning ritual.
Minus the line, of course.
Nutrition (black, no add-ins)
Per 12 oz cup
Calories: 2
Caffeine: 140–150 mg
Fat: 0 g
Carbs: 0 g
Protein: 0 g
(With 1 tbsp vanilla creamer and 1 tbsp half & half: ~55 calories)
Ingredients (1 serving, 12 oz cup)
Prep Time: 3 minutes
Brew Time: 4–5 minutes
Total Time: 8 minutes
Servings: 1
- 22 grams medium roast coffee beans (see note below)
- 355 grams filtered water (about 12 oz)
- Optional: Half & half, vanilla creamer, or your favorite sweetener
What kind of beans?
To replicate the Thrive Farmers blend:
- 70% Guatemala (washed process), medium roast – for cocoa, caramel, citrus
- 30% Brazil (natural process), medium roast – for nutty smoothness and body
You can buy these separately and mix, or find a house blend labeled with flavor notes like cocoa, caramel, mild citrus, nutty finish.
Tools You’ll Need
- Drip coffee maker or pour-over setup
- Burr grinder
- Kettle or electric brewer
- Digital scale (optional but very helpful)
- Coffee filter (paper or reusable)
- Your favorite mug
Instructions
Step 1: Prep the beans
Grind 22 g of coffee to a medium consistency, somewhere between table salt and beach sand. If your drip machine has a flat-bottom basket, err on the coarser side. For pour-over, you can go just a touch finer.
Step 2: Heat the water
If you’re using a kettle, bring water to about 200°F (just off a boil). If you don’t have a thermometer, boil the water then let it sit for 30 seconds.
Step 3: Brew
Drip method:
Add grounds to a fresh filter. Pour 355 g (12 oz) of hot water into the reservoir and brew as normal.
Pour-over method (like a V60 or Kalita):
Bloom grounds with 60 g water for 30 seconds. Then pour the remaining 295 g in slow spirals, finishing in 2½–3 minutes. Let it drain fully.
Step 4: Serve
Pour into your favorite mug. Sip as is, or dress it up like they do at the counter, with a splash of half & half or a swirl of vanilla syrup.
Tips
- Preheat your mug with hot water so the coffee stays hotter longer.
- Use filtered or spring water, good water makes great coffee.
- If you want a little body boost, try adding a pinch of salt to the grounds (yes, really, it softens any bitterness).
- Freshness matters. Grind your beans just before brewing for the best aroma and taste.
What to Serve With
Whether it’s part of a slow morning ritual or the companion to something sweet, here’s what pairs beautifully with this hot cup:
Sweet Pairings
- Buttery croissants – That flaky, layered texture dipped into this smooth coffee? Perfect. Especially with a bit of jam.
- Vanilla scones or lemon loaf – The citrus brightness in both the coffee and lemon treats amplify each other in a happy morning way.
- Cinnamon rolls – A cozy combo. The cinnamon-sugar swirl adds warmth that plays nicely with the coffee’s mellow chocolate notes.
Savory Mornings
- Sausage or bacon biscuits – The saltiness of breakfast meats is mellowed by the creamy, caramel-like body of this brew.
- Avocado toast with chili flakes – A more modern take, but the contrast works. Nutty toast and creamy avocado feel right with a gentle cup like this.
- Cheese omelet with herbs – Especially if you drink your coffee black. That balance of richness and aromatics turns breakfast into a whole thing.
Light & Snacky
- Trail mix with chocolate and almonds – If you’re sipping on the go, a handful of this works with the nuttiness in the Brazil component.
- Banana bread – Moist, not too sweet, and somehow even better when warmed up and eaten next to a hot cup.
Variations
Chick-fil-A Vanilla Style
Add 1–2 tablespoons of French vanilla syrup and a splash of half & half for that sweet, creamy, drive-thru version they offer with breakfast.
Iced Thrive Farmers
Use the same recipe, but double the coffee strength and pour it over ice (about 16–18 g per 180 g water for a concentrate). Add milk or vanilla creamer.
Cold Brew Vibe
Grind coarse and steep 22 g coffee in 355 g water in the fridge for 12–16 hours, then strain. It’s a smoother, softer take, still captures the cocoa-nut notes.
Coffee & Cocoa
Add ½ teaspoon unsweetened cocoa powder to your grounds before brewing. It leans into the chocolate character of the Guatemalan base. Perfect for cozy mornings.
Weekend Boozy Twist
Swirl in a splash of Baileys, bourbon, or Kahlúa for an adults-only brunch or fireside treat. A bit indulgent, but wow does it work.
Ingredient Substitutes
Coffee Beans
Original: 70% Guatemala, 30% Brazil (medium roast)
Subs:
- Store-bought “breakfast blend” or “Latin American blend” labeled with caramel, cocoa, nutty notes
- 100% Colombian medium roast if you need a one-bag solution
- Decaf version? Look for water-processed Central American decaf beans to keep the clean profile
Filtered Water
Original: Clean, neutral water (not distilled)
Subs: Bottled spring water or Brita-filtered tap water. Avoid water with strong mineral taste.
Creamer or Dairy
Original: Half & half or French vanilla syrup + milk
Subs:
- Oat milk – Great for frothing, keeps the body thick
- Almond milk – Lighter, adds a mild nuttiness
- Evaporated milk – Old-school richness if you’re out of cream
Flavor Add-Ins
Original: Served black or with vanilla creamer
Subs:
- Maple syrup + cinnamon
- Honey + pinch of sea salt
- Homemade vanilla syrup (equal parts sugar, water, and vanilla extract)
Honest Review
After a handful of test brews, this one lands surprisingly close to the real Chick-fil-A cup. The balance of cocoa, caramel, and that faint citrusy lift is spot on, especially if you use a Guatemala-Brazil blend and get your water temp just right. It’s mellow without being weak, smooth without turning flat, and has that sweet, nutty finish that makes it easy to drink black or dressed up.
Is it exactly like what you’d get at the drive-thru? Not quite. Chick-fil-A likely uses commercial brewers and carefully sourced batch blends dialed in by pros. But flavor-wise? This version gets you about 90% of the way there, especially with a splash of half & half or vanilla syrup.
If you love their hot coffee but want to skip the trip (or the cost), this recipe totally scratches that morning routine itch. I’ve started brewing it on slower mornings, and honestly, I don’t miss the cardboard cup.
Ingredients
- 22 grams medium roast coffee beans (see note below)
- 355 grams filtered water (about 12 oz)
- Optional: Half & half, vanilla creamer, or your favorite sweetener
- What kind of beans?
- To replicate the Thrive Farmers blend:
- 70% Guatemala (washed process), medium roast – for cocoa, caramel, citrus
- 30% Brazil (natural process), medium roast – for nutty smoothness and body
Instructions
Grind 22 grams of coffee to a medium texture, something between table salt and beach sand. If your drip machine uses a flat-bottom basket, go slightly coarser; for a pour-over setup, grind just a bit finer. Heat your water to about 200°F, just below boiling. If you don’t have a thermometer, simply bring it to a boil and let it rest for around 30 seconds.
For the drip method, add the grounds to a fresh filter and pour 355 grams (12 ounces) of hot water into the reservoir, then brew as usual. For a pour-over method like a V60 or Kalita, start by blooming the grounds with about 60 grams of water for 30 seconds, then slowly pour in the remaining 295 grams in gentle spirals, finishing within about two and a half to three minutes. Allow it to drain completely before serving.
Once brewed, pour the coffee into your favorite mug and enjoy it black, or customize it with a splash of half & half or a swirl of vanilla syrup, just like they do at the counter.
Notes
Per 12 oz cup Calories: 2 Caffeine: 140–150 mg Fat: 0 g Carbs: 0 g Protein: 0 g
