Microlot coffees

Limited lots selected by cupping score, with tasting notes and brewing guidance.

What it is

Milk and signature drinks built on the same standard as the espresso underneath them: correct texture, correct temperature and a recipe that any member of the team can reproduce.

What is included

Written recipe for every drink
Milk texturing standard
Portioning guidance
Staff training material
Seasonal recipe review

How it works

Recipe design

Each drink gets a written recipe: dose, milk volume, temperature and finish.

Texture training

Steaming technique is taught to a standard, not left to improvisation.

Consistency

Portioning tools and written recipes keep drinks identical across shifts.

Feedback

Recipes are adjusted with real customer feedback, then re-documented.

Frequent questions

What milk temperature should I aim for?

Around 60 to 65 °C. Above that, milk sugars break down and the sweetness is lost.

Can plant-based milks be textured?

Yes, with barista-formulated versions. Standard versions split more easily and behave differently at heat.

How do you keep drinks consistent?

Written recipes, measured portions and training. Consistency is a process, not a talent.

Next step. Send us the details of your case and we will reply with the information needed to move forward. Write to [email protected] or call +55 (61) 9997-3952.

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