THRUM on bar
One standard. Every shift.
Barista preparation, rush troubleshooting, staff language, and the route back to your approved café account.
Working café standard
24 g cacao.
- 01Weigh
Use 24 g unless the approved account recipe says otherwise.
- 02Add liquid
Use the café’s calibrated water, milk, and sweetness spec.
- 03Heat + froth
Froth until the cacao is fully melted, smooth, and glossy.
- 04Serve consistently
Use the approved cup, finish, menu name, and guest language.
Troubleshoot during service
Fix the cup, not the promise.
GrainyIncrease heat gently and froth longer.
ThickAdd hot liquid in small increments.
BitterConfirm dose, heat, and the approved sweetness spec.
SlowReset mise en place and pre-portion cacao for the rush.
What to tell a guest
One ingredient. Whole-bean cacao.
- Ingredient
- Whole bean cacao
- Profile
- Full-bodied, roasted, gently bitter
- Preparation
- Made to your approved café recipe
- Important
- Cacao naturally contains theobromine and some caffeine
Account support
Train. Download. Reorder.
Approved cafés can open assigned pricing, recipe cards, margin, velocity, reorder timing, and the 30-day launch dashboard.
Open café portalGet bar support →