CPG and culinary ingredients
Espresso as an ingredient.
Same shot, every batch. Built for kitchens and makers.
The old way
[Placeholder] Brewing espresso for recipes is slow and inconsistent.
[Placeholder copy] Describe the problem kitchens and CPG makers face sourcing espresso as an ingredient.
The play
[Placeholder] One locked recipe, scaled to your batch.
01
Baking
[Placeholder] Tiramisu, cakes, brownies.
02
Sauces and glazes
[Placeholder] Mole, rubs, BBQ.
03
Ice cream and dessert
[Placeholder] Gelato and affogato bases.
04
Drinks makers
[Placeholder] RTD coffee and cocktails.
The setup
What you need.
01
[Placeholder] Bottles or 5 L bag in box
02
[Placeholder] Cold storage
03
[Placeholder] Your recipe spec
Good to know
Questions we get.
[Placeholder] Do you supply in bulk?
[Placeholder answer]
[Placeholder] Is the recipe consistent batch to batch?
[Placeholder answer]