Our story
We put the café in the can.
Roasthouse started with a simple frustration: the best part of a café latte — that silky microfoam — never survived the trip home. Drip coffee went flat, bottled lattes tasted like syrup, and nothing poured the way a barista pulled it. So we engineered a can that holds the real thing: cold-pressed espresso, real frothed milk, sealed the moment it's made.
How it's made
Four steps. No shortcuts.
The whole reason we built the can the way we did is to protect the foam — everything else follows from that.
01
Cold-press the espresso
We extract slow and cold for a smooth, full-bodied shot with none of the scorched edge hot espresso can carry.
02
Fold in real milk
Whole milk or oat milk, frothed to a microfoam — no powders, no syrups, no concentrate-and-pray.
03
Seal it cold
Each can is filled and sealed cold, so the texture you taste is the texture we made that morning.
04
Ship it chilled
Every order leaves in an insulated mailer and stays cold to your door. Open, pour over ice, go.
What's inside
Two ingredients, done right.
Our promise
Café texture, every single can.
Real, never imitation
Espresso and milk, the way a barista would pull it. If it's not in a café, it's not in our can.
Cold the whole way
Sealed cold, shipped cold, kept cold. The texture you taste is the texture we made.
Loved or refunded
12,000+ five-star sips and a no-questions return policy. Not your thing? We'll make it right.
Taste it
Start with the variety pack.
Twelve cans, four core flavors — the easiest way to find your favorite. There's no wrong can in the box.
Shop variety packs