The Hidden Profit Opportunity in Cocoa — How Cup of Coa Transformed a Café Staple
The Hidden Profit Opportunity in Cocoa — How Cup of Coa Transformed a Café Staple
Cup of Coa wasn’t born in a boardroom. There was no corporate brainstorm and no lab-formulated product. It began behind the counter of a small Nebraska coffee shop, a place devoted to craft, quality, and the guest experience.
Founder Jasmin McGinnis spent years searching for a cocoa that could stand alongside her handcrafted espresso drinks. What she found was disappointing. Products were too artificial, too sweet, too thin, too milky, or simply inconsistent. Baristas were constantly doctoring their drinks, mixing powders, adding syrups, and steaming extra milk just to make something passable.
Jasmin didn’t want passable. She wanted cocoa that belonged in a specialty café. So she built it herself.
Cup of Coa was created to deliver luxury cocoa that also solves real café problems. From the beginning, it was designed to:
- Mix effortlessly with hot water, no steaming or extra steps required.
- Rich and balanced, never thin or overly sweet, with a naturally creamy mouthfeel.
- Maintain consistency so every barista can get it right every time.
- Eliminate waste, with every ounce used and nothing left behind.
- Offer flexibility for hot, iced, frozen, frappés, retail tins, or seasonal specials.
- Stay shelf-stable for two years with no refrigeration required.
Cafés that add Cup of Coa see real results. Faster bar flow, shorter drink times, higher profit margins without added labor, consistency that builds repeat visits, and less stress for staff while delighting guests.
From frustration in a small coffee shop to a nationally recognized luxury cocoa brand, Cup of Coa proves that great cocoa doesn’t just taste better. It transforms operations and boosts revenue. Cocoa isn’t an afterthought. When done right, it is a premium menu item that sells itself and strengthens the bottom line.
