Between Ten and the newly re-opened Bar Nine, we have cut our coffee waste to zero. We have cut water consumption by over 100%, and we have cut power consumption by 20-30%. These are extraordinary figures only possible through the development of Pure Espresso. At our bar in Culver, the entire bar experience now is like a tasting room, a wine bar but for espresso. We’re serving 4 espresso offerings a day, including our Decaf, and serving things like espresso flights that would have been challenging to consider before. It’s the most fun I’ve ever had serving coffee, and it’s the most sustainable way I’ve ever done it.
