In 2019, I began development on what is now a patented process that re-invents espresso in batch form. The conception behind this was a vision for a new type of espresso and guest experience. I got caught by the idea of opening an espresso bar without an espresso machine, which opened up an incredible few years of experimentation and fun.

A major goal became a zero waste espresso experience, also aiming for dramatic reductions in water and energy.

I sold this patent family in 2024, but the journey of its development will be something I will always be grateful for.

By taking a batch approach to espresso, the sustainability benefits were pretty amazing to consider.

Zero wasted coffee was the first major point, with high coffee waste currently being an expected reality - purging the grinder between adjustments, dial in time, etc. With precise control and very predictable results, eliminating the need for coffee waste could impact the industry in meaningful ways.

Water and energy use were dramatically decreased as well, both in the brewing and the serving of batch espresso, representing a holistic possible future for the method.

Green Coffee in the wild
Idido Washed Yirgacheffe as Pure Espresso-1.jpg

By bottling the batch espresso in an oxygen-free environment, we were able to retain the inherent qualities of the espresso in an amazing way - complete with authentic crema presentation.

Being able to serve a full espresso menu in such a simple and zen way was really fun. There were also new hospitality opportunities, with more open interactions between barista and guest. The most fun I had was serving espresso flights of high-end single origins with remarkable ease.