Wunderground Coffee | |
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![]() The cafe's interior, 2023 | |
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Restaurant information | |
Established | June 2021 |
Street address | 1111 East Pike Street #111 |
City | Seattle |
County | King |
State | Washington |
Postal/ZIP Code | 98122 |
Country | United States |
Coordinates | 47°36′50″N 122°19′03″W / 47.6140°N 122.3176°W |
Wunderground Coffee, or simply Wunderground, is a coffee company based in Seattle, in the U.S. state of Washington. Its flagship coffee shop, Wunderground Café,[1] operates on Capitol Hill. Wunderground offers coffee drinks infused with adaptogenic mushrooms,[2][3] which are not psychedelic.[4]
Wunderground is a coffee company in Seattle with a flagship cafe at the intersection of 11th and East Pike Street on the southern end of Capitol Hill.[5][6] One of the cafe's interior walls has a sculpture made from knitted flowers, paper, and wood. Wunderground offers coffee drinks infused with adaptogenic mushrooms.[7][8] Coffee options include affogato, americano, black, café au lait, cappuccino, cortado, doppio, espresso, flat white, Irish, latte, lungo, macchiato, and ristretto.[9] The Brain Wash is a mushroom vanilla latte and the Strange Magic is a dark chocolate mushroom mocha. Wunderground's food menu has included bone broths, bowls, and sandwiches.[10]
The business has also operated at Seattle–Tacoma International Airport.[11][12] Wunderground has pastel-colored packing.[13]
Founder and owner Jody Hall established Wunderground in June 2021.[7][14] The company's flagship cafe on Capitol Hill, called Wunderground Cafe,[15] opened on October 30, 2021.[5][8] It is housed in a space previously occupied by Cupcake Royale, which was also founded by Hall.[16] Ahead of the shop's opening, Wunderground was a pop-up in Chophouse Row.[17]
In 2022, Wunderground collaborated with Salt & Straw on three new flavors.[18] Wunderground also partnered with PCC Community Markets to launch new "certified organic coffee and mushroom blends" at the Seattle-based food cooperative.[19]
Wunderground's menu was created by James Beard Foundation Award-winning chef Maria Hines.[20]