Restaurants
Lose the machine. Add the cocktail.
Dessert lattes and martinis, served by whoever is on the floor.
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. So most Texas restaurants skip espresso, buy a superautomatic and live with the shots, or hand the dessert course to the place next door.
The play
Dessert, brunch and the bar. One bottle.
Dessert attach
Affogato and a latte with the check. A pour, not a pull.
Brunch iced
Iced lattes and espresso tonics from the well, all shift, no line at a machine.
The bar
Espresso martinis batched for the weekend. Consistent, fast, on the menu every night.
The setup
What you need.
A fridge or a cooler
Bottles or a 5 L bag in box
The steam wand, bundled
Milk, cups, ice
We deliver. You pour.
The menu
What you can pour.
Good to know
Questions we get.
Does it taste like real espresso hot?
We demo a hot latte through the steam wand first, then iced. Decide with your own palate.
How much space?
A fridge shelf and a countertop footprint about the size of a blender for the steam wand.
Can the kitchen use it?
Yes. Tiramisu, glazes, rubs and sauces at a consistent strength every batch.
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