New Cup on the Block: Kooks Need Coffee Too

Photo: Chloe Cornforth

Every morning, I walk past a bright blue truck with the word “Kooks” painted on the side and a line wrapping around the block. The smell of freshly brewed coffee wafts over sleep-deprived students scrolling through their phones. I’m not super patient, so it escapes me why anyone would wait in a line that long.

But after one particularly unfortunate night when I was awake into the early hours, I head to Kooks. Surprisingly, I’m early enough to beat the line. My mind is so foggy that I don’t even care what I order. I ask the barista to make me whatever she recommends.

The Concept

Kook’s owners, Danielle and Nicholas Mitchell, are office workers-turned-baristas. The couple’s favorite part of the day was in the morning, when they experimented with different flavors and ingredients to add to their morning coffee. So when Danielle Mitchell decided to quit her job in corporate restaurant management, the couple followed their passion and opened Kooks Coffee.

Inspired by their love for the ocean and surfing, the business is surfer-themed. Mitchell explained that many people never learn to surf because they don’t want to seem like a newbie or “kook,” but everyone starts somewhere, so Kooks’ mission is to encourage people to step out of their comfort zone and not take life too seriously.

The menu features zany renditions of traditional café staples. Syrups and flavorings are made in-house using local ingredients like Mānoa Honey and Lā‘ie vanilla. Each drink is a pun or reference to surf culture, including the Duke, a salted caramel latte with coconut cold foam, and Dawn Patrol, a toasted macadamia and vanilla latte. Lattes are $7; non-coffee options include POG and a Piña Colada made with pineapple juice and coconut cold foam, both $6.50.

Photo: Chloe Cornforth

The Lineup

I get the Gnarly Chai ($7) with coconut milk for a 75-cent upcharge, as the barista recommends. With the first sip, I know it’s not going to be as bad a day as I thought. The acidic coffee matches the warmth of the chai, while the coconut milk smooths out the more robust flavors.

The Nanner Bread Latte is another staple on the menu. Kooks’ signature banana cream, made in-house, comes with espresso on top for a rich and creamy banana-coffee concoction. The only downside is that they can’t make it dairy-free, so keep that in mind if you’re lactose intolerant.

I try the Ubae Watch on a whim after class another day, and it does not disappoint. The drink tastes just as good as it looks. Its deep purple hue comes from house-made ube syrup, which is mixed with the milk of your choice and topped with freshly pulled espresso. The ube flavor is subtle but complements the espresso nicely, making it a perfect post-class treat.

Photo: Chloe Cornforth

Kooks Coffee truck is at UH Mānoa campus on the Legacy Pathway, the walkway from the parking structure to Campus Center, on weekdays and at the Mālama Makers Markets around the island on weekends. Word is that a second Kooks Coffee trailer is coming early next year. You can visit their website to see where they’ll be.

Monday to Friday 7 a.m. to 2 p.m., 2500 Dole St., Mānoa, kookscoffee.com, @kookscoffee

Chloe Cornforth, Frolic’s fall 2025 intern, is a junior majoring in marketing and management information systems at UH Mānoa’s Shidler College of Business.