Cafés and bakeries
No second machine.
Real espresso with no grinder and no barista turnover.
The old way
The machine is the bottleneck, the expense and the single point of failure.
One breakdown on a weekend is a lost day. One barista quitting is a lost month. Every new location is a new machine, a new plumber and a new training cycle.
The play
Same menu. Smaller counter. Any hire.
01
Trucks and kiosks
No plumbing is the whole point. A cooler and a steam wand is a full café.
02
Backup and overflow
Keep the machine. Add the bottle for rushes and the day the machine dies.
03
Your own label
Roasters: bottle your own beans as Pure Espresso through our private label program.
The setup
What you need.
01
A fridge or a cooler
02
Bottles or a 5 L bag in box
03
The steam wand, bundled
04
Milk, cups, ice
We deliver. You pour.
The menu
What you can pour.
LatteCappuccinoFlat whiteIced latteCold foam espressoMocha
Good to know
Questions we get.
Will regulars notice?
Taste it against your machine. Then decide.
Does it work in a trailer?
Yes. One outlet for the steam wand, a cooler for the bottles.
Can we bottle our own roast?
Yes. That is the private label program. Your beans, your label.
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