The Coffee Show with Kirk Pearson Pre Batched Espresso: Destroying Coffee Or Hope For The Industry? With Hany Ezzat
Feb 15, 2026
Hany Ezzat, founder of Ni Wares and coffee ceramics entrepreneur, sparks debate with a viral reel about pre-batched espresso. The conversation covers the backlash and industry support, why pre-batching may protect margins, practical how-tos for chilled concentrates, sensory trade-offs like crema loss, and broader shifts in café tech, staffing and sustainability.
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Optimize Processes Before Cutting Quality
- Optimize café operations to protect margins by improving process efficiency and investing in the right equipment.
- Use savings from optimisation to reinvest in better beans, blends, or machinery.
Perception Is Multi-Sensory
- Sensory context influences how customers perceive coffee as much as taste does.
- Hany links cup design, environment and ritual to perceived quality and acceptance of new methods.
Invest In Automated Milk Systems
- Consider automated milk systems like Uber Milk to speed service and improve milk consistency.
- Automated milk adds no extra water weight, producing sweeter, fuller milk and reducing labour cost.