Why Our Mix-with-Water Cocoa Blooms in Hot Water and Why That Matters for Your Menu
Why Our Mix-with-Water Cocoa Blooms in Hot Water and Why That Matters for Your Menu
For decades, cafés have treated steamed-milk hot chocolate as the gold standard. It is indulgent, familiar, and comforting. But hot chocolate and hot cocoa are not the same, even if they look similar in the cup.
Hot chocolate relies on cocoa butter for richness. Cocoa powder offers speed and simplicity but often sacrifices depth. Cup of Coa was created to deliver both. The ease cafés need from cocoa and the flavor guests expect from hot chocolate, achieved through a formula designed to bloom fully in hot water.
Cup of Coa was born behind the counter of a small Nebraska coffee shop, not just to taste good, but to solve real café problems: slow bar flow, inconsistent drinks, labor-intensive processes, and mediocre cocoa. The solution is a cocoa that blooms in hot water.
Why water unlocks luxury cocoa
- Preserves chocolate integrity. Milk can burn above 140 degrees. Water allows cocoa to reveal its full aroma and layered flavor notes.
- Naturally richer mouthfeel than milk-based options.
- Perfectly frothy head without steaming milk.
- Smooth texture as it cools. No grit. No separation. No fuss.
Why operators are making the switch
- Faster bar flow: no steaming, no syrups, no extra steps.
- Consistent flavor every time: even a new barista can nail it.
- Higher profit margins: premium taste without premium labor or waste.
- Shelf-stable for 2 years, no refrigeration required.
- Shelf-stable for 2 years, no refrigeration required.
Fun Fact: When mixed with hot water, Cup of Coa naturally blooms to form a rich, creamy layer that would normally require steamed milk. It is cocoa that does the work for you.
Bottom line: Cup of Coa is not just cocoa. It is the luxury standard cafés have been waiting for. Indulgent, efficient, and unforgettable.
