Coffee service
Keep the menu. Lose the machine.
Every latte and cappuccino from a bottle and a steam wand.
The old way
The espresso machine is the most expensive thing in the room nobody wants to touch.
It needs a water line, a grinder, a trained hand and a service tech on speed dial. Hard water takes it down. Staff turnover takes it down again. So the coffee program is either a compromise or a cost center.
The new way
Pour. Steam. Serve.
Step 01
Pour
0.75 oz single, 1.5 oz double, from the bottle.
Step 02
Steam
Milk heated and foamed in 20 seconds on a countertop wand.
Step 03
Serve
The full hot and iced menu, by anyone on shift.
The menu
What the counter can pour.
Hot
Latte
Hot
Cappuccino
Hot
Flat white
Iced
Iced latte
Iced
Cold foam espresso
Hot or iced
Americano
Hot
Mocha
Dessert
Affogato
Cocktail
Espresso martini
Cocktail
Old fashioned
Cocktail
Negroni
Cocktail
Carajillo
The setup
What you need.
A fridge
Bottles or a 5 L bag in box
The steam wand, bundled
Milk, cups, ice
We deliver. You pour.
Where it goes
Rooms that run it.
Restaurants and bars
Lose the machine. Add the cocktail.
A six dollar latte without a hire.
Cafés and bakeries
No second machine.
Consistent quality with no equipment dependency.
Hotels and catering
Every outlet. One source.
Lobby to banquet to pool bar. One bottle runs it all.
Colleges and Friday night lights
Espresso at class change.
Espresso at the satellite location with no capex.
Live event venues
Martinis on the concourse.
An espresso martini stand with two bartenders.
Churches and offices
100 lattes before the first song.
A hundred drinks in forty-five minutes, any volunteer.