Kei Coffee House is debuting several new seasonal offerings inspired by café traditions and emerging beverage trends from around the world. Known for introducing globally influenced flavours through a modern lens, the Westminster café’s latest menu spotlights kinako, a traditional Japanese roasted soybean powder, alongside yogurt foam-topped jasmine teas, Australian-inspired iced lattes, and freshly baked Hong Kong egg tarts.

Among the menu’s most distinctive additions is the Kinako Series. Long used in Japanese desserts and confections, kinako is a roasted soybean powder celebrated for its warm, nutty flavor and subtle sweetness. Kei Coffee House incorporates the ingredient into a Kinako Latte, Kinako Matcha Latte, and Kinako Hojicha Latte, each finished with kinako cold foam. 

Alongside the kinako offerings, Kei Coffee House introduces its Yogurt Foam x Jasmine Tea Series, pairing fragrant jasmine tea with a light, tangy yogurt foam inspired by trending café beverages across Asia. Varieties include Yogurt Orange Jasmine Tea, Yogurt Strawberry Jasmine Tea, and Yogurt Lychee Jasmine Tea, designed to balance floral tea notes with bright fruit and a creamy finish.

The café is also debuting its new Aussie Series, inspired by Australia’s thriving café culture, where soft serve-topped iced coffees have become a popular warm-weather indulgence. Guests can choose from Thai Tea Coconut, Pandan Matcha Coconut, or Vietnamese Coffee, each finished with a swirl of creamy soft serve.

“At Kei Coffee House, we’re always exploring flavors and formats that are gaining momentum around the world and finding ways to present them in a way that still feels approachable and exciting for our guests,” said Viet Nguyen, founder of Kei Concepts. “We pay close attention to how café culture is evolving internationally, then reinterpret those ideas through the lens of our own creativity and the way people like to drink and experience coffee here.”

In a market increasingly driven by discovery, Kei Coffee House has become known for introducing Orange County diners to ingredients, techniques, and flavor combinations often found in international café culture long before they reach the mainstream.