Let’s face it: in the specialty coffee market, free-pour latte art has become unavoidable.
This method of pouring is neither more expensive nor time consuming than a regular latte.
Free pour latte art shows that the milk (or dairy-free equivalent) has been properly homogenised, sometimes known as “liquid foam,” as many of you in the specialty coffee business are aware.
The accuracy, symmetry, contrast, intricacy, and beauty of the poured pattern respects the barista’s experience and passion.
It takes a lot of effort to serve lattes elegantly with accuracy and precision. As a result, the most significant obstacle to the growth of latte art has always been the expense of milk.
This is no longer an issue thanks to BCB. Finally, you may practise without feeling guilty about wasting milk or money.
Consider providing latte art training and upskilling your employees so that they can learn and create any espresso beverage without the need of milk.
Our solution is one-of-a-kind in that it was created to address a market gap for wasting the most valuable commodity in any cafe: milk. In other countries, BCB has shown to be a viable option for filling the gap and reducing milk waste, allowing business owners to save money on their bottom line and training costs.
Milk waste may be costly for coffee shops, restaurants, and other food and beverage establishments. While an unintended splash or spill of ground coffee, sugar, or milk is unlikely to result in large amounts of money, the expense of an accidental splash or spill will add up over time and cut into your profits.
This occurs much more frequently when onsite barista training is being delivered.
Milk is essential for baristas who want to develop their latte art skills in order to expand their own brand and repertory, as well as company owners who want to multi-skill and cross-train their personnel.
There is a lot of milk lost in the process of certifying someone as competent since milk is a fundamental element in teaching people how to make a broad range of beverages, from lattes and cappuccinos to flat whites and mochaccinos. To reinforce knowledge, comprehension, and competence, practical evaluation is essential during the training process.
This means that addressing in-house training, milk wastage, and planning ahead to eliminate it may help you keep current customers while also recruiting new ones. In the long term, it may even increase your profitability, as numerous studies suggest that firms who support sustainability experience an increase in consumer loyalty and brand income.
BCB will allow you to put that money towards anything else, plus it will have a fantastic domino effect, as less milk waste equals fewer plastic bottles to dispose of.
Our product is non-consumable, sustainable, extremely easy to use, biodegradable, non-toxic, and has no expiration date, so you can keep your milk for your paying clients while simultaneously upskilling or cross training your other most precious asset – your team members.
How does it work?
Our single 30ml bottle can make up to 100 mock lattes and replace up to 20 litres of milk. In addition, we offer a 150ml refill bottle with a pump that can replace 100 litres of milk and make up to 500 practise lattes. This is more suited to larger business who may need to conduct training.
Simply drop a 0.25ml shot of BCB into 180ml cold water with a dropper and texture as if it were milk. That’s the only thing there is to it!
Based in Melbourne, we’ve observed how our product is beginning to fundamentally change the way barista training is conducted, providing a more sustainable and positive option for the next generation of barista artists.
