Roast Chicory comes to mind.
Pretty much any Brown malt will have coffee-like flavors when used sparingly.
Franco Belge makes Coffee Malt, at 165 L.
Naturally, Coffee gets its' roasty flavor and dark color from roasting. But, for grins, I've run cold coffee through a new Britta filter and the color lightened significantly. Activated carbon is cool, like that.
[ponders wisdom of above advice]
... *sigh*... if homebrewing + activated carbon leads to Blonde RIS; I'm probably just going to turn in my Grand Master Judge pin....