In 2019, I began development on what is now a patented process that re-invents Espresso in batch form - creating the most consistent espresso experiences possible while introducing ample sustainability benefits. The goal was a zero waste espresso experience, with dramatic reductions in water and energy use. While I sold this patent family in 2024, 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 future for the method.

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.