Format
Thin shatter, portioned by weight. Final café format is confirmed before launch.
THRUM for cafés
Put THRUM Cacao on the menu.
Not hot chocolate. Not dessert. A dark, whole-cacao drink with enough depth to become its own order.
The third drink
For the guest who has already had two coffees.
It is 3:40. Someone at your counter has had two coffees today.
They read the whole menu looking for something that is not another shot, and find chai, a mocha, or a tea bag. THRUM Cacao is built for that guest.
Why “cacao”
“What is cacao?” is exactly the question.
“Hot chocolate” tells guests what they already think. “Drinking chocolate” sounds like dessert. “Cacao” makes them ask.
The first question is “what is cacao?” The one that matters is “can I have another?”
Part of the morning prep
Batch it when you open.
THRUM batches beautifully. Make it when you open, hold it hot, and pour to order all day.
No melting chocolate at the bar, no slowing the line.
Batch250 g THRUM to 3 L hot water, about ten 10 oz cups.
MakeFroth or blend smooth.
HoldHold at 135°F / 57°C or above in approved hot-holding equipment.
ServeSwirl before pouring, and finish with steamed milk to order for a creamier cup.
Service method and food-safety procedure are confirmed with each café during the tasting.
Built for a working bar
Great sourcing means nothing if your bar hates making it.
Dose
Start around 24–25 g per drink, then set the recipe in the pilot.
Equipment
A steam wand, blender, or frother you already have. No new machine just to test the cup.
Staff
A one-page card, and one sentence for the register: whole Oaxacan cacao, washed rather than fermented, made to drink.
On the menu
Its own line. Its own name.
List it as THRUM Cacao, with your recipe underneath. For example: THRUM Cacao, dark whole cacao, steamed milk, a little honey.
When a guest asks what it is, they can take a pouch home or scan a QR card that explains the cacao and the home method.
Run the cup
Put in your numbers.
Enter the current price we send you. The other figures are editable planning assumptions, not a claim about what your guests will pay.
Example inputs, not a quote. Freight, sweetener, labor, waste, rent, payment fees, and other overhead are excluded unless you add them to your inputs.
Drinks per pound18.1
Cacao per drink—
Total materials per drink—
Materials margin—
Enter your quoted cacao price to see the result.
The pilot
Taste it. Set the recipe. Watch what people do.
The point of a pilot is not to force a fit. It is to learn whether cacao earns a place on your bar.
Meet the cup.
We make the drink together with whoever owns the menu decision.
Lock one recipe.
Dose, sweetness, milk or water, method, and menu name: THRUM Cacao.
Look for repeat orders.
Service time. Sell-through. What guests say. And above all, whether they order it again.
The win is not someone saying “that hot chocolate was good.” It is someone ordering THRUM Cacao next week, then telling a friend what it is.
Honest fit
Who it is not for.
If you want the lowest-cost bulk cacao, there are good options, and we are not trying to win that race.
If you want a ceremony program, THRUM is not that either.
It is a drink.
Start here
Start with the cup.
Tell us about your bar. We’ll send current terms and set up a tasting if it looks like a fit.
Prefer email? Contact Jasmine directly.