Freeze your espresso into cubes. Drop them into cold milk. What you get is true iced coffee — strong, cold, and building into a smooth iced latte as the cubes melt. No ice dilution. No 12-hour cold brew wait. No $6 cafe queue.
Built from a better morning.
We were spending $60 a week on iced coffee that was half water by the time we got to drink it. One weekend we froze some espresso shots on a hunch — and couldn't believe the difference. The method was great. The tools weren't. So we're building them — a purpose-built tray and cup, engineered for perfection.
Get early access.
Join the waitlist for first-look pricing and launch updates.
No spam. Just coffee. Unsubscribe anytime.
Choosing a selection results in a full page refresh.