NO HARM DONE’s eco-friendly espresso capsules mix custom with innovation

If the Third Wave of the 2000s centered on educating customers and elevating demand for good high quality espresso, the present Fourth Wave focuses on thrilling and daring improvements. extra, the corporate mentioned.

“The third wave marked an period that was closely centered on high quality. It was a time when customers had been turning into more and more conscious of what ‘good espresso’ is and making an attempt to recreate the coffee-drinking expertise in their very own houses. The house barista development sparked an enormous demand for espresso tools and low machines, as folks grew to become very critical about their espresso.

“With the Fourth Wave, manufacturers like ours are attempting to deliver pleasure again to the espresso scene. High quality is clear as a result of that is what folks count on nowadays, however it’s vital to experiment with new flavors and current the product in a lighter manner. And we see that it’sresonates nicely with the youthful technology of espresso customers,” ​Simon Lieberum, Founder and CEO of NO HARM DONE mentioned.

After present process a rebranding this 12 months, NO HARM DONE’s ‘Western-style’ espresso capsule flavors have been changed with extra conventional (or the espresso) in Singapore. Its lately launched Gula Melaka Kopi and Choco Kopi flavors, for instance, are a byproduct of traditional native drinks.

Whereas product growth and manufacturing is completed in Singapore, the beans are sourced from Indonesia and Northern Thailand.

NO HARM DONE’s Robusta Root Espresso Capsules have a darker, denser and nutty taste that’s extra appropriate for Asian palates. Comparatively, Western-style espresso is often comprised of Arabica beans, that are extra tart and fruity.
To repeat the the espresso ​Style, Robusta beans are roasted with margarine, the quintessential step in native espresso manufacturing.

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