Future Drink and community coffee
The “Bean-to-Cup” ModelOne of CCD’s greatest strengths is its unique vertically integrated business model. The parent company owns over 10,000 to 20,000 acres of coffee plantations in Chikkamagaluru, Karnataka, making them one of the largest producers and exporters of Arabica beans in Asia.Because they grow their own coffee, manufacture their own vending machines, and originally even crafted their own café furniture, they have historically managed to keep their prices affordable for college students and young professionals.
all faverlite coffee
discount up to 30%
cold coffee
mix the instant coffee powder and sugar with the warm water. Stir until completely dissolved and smooth.
Grinder
Camping, brewing 1-2 cups a day, or using a slow bar method (drip, French press, Moka pot).
coffee bag
It has a smooth, complex flavor profile, often with sweet and sour notes reminiscent of fruit or flowers (acidity). I
cappucino
mix the instant coffee powder and sugar with the warm water. Stir until completely dissolved and smooth.
machine
Ceramic Burrs: * Advantages: Cost-effective, rust-free, low heat buildup during grinding, preserving coffee aroma.
coffee pot
Flavor profile: Full-bodied, with a rich and full range of coffee oils and flavors.
Menu Today
Specail Menu
espresso Shot
A dark, rich, and full-bodied liquid packed with intense coffee flavor.
americano
A standard Americano is incredibly simple, usually following a 1:2 or 1:3 ratio of espresso to water
latte coffee
A standard Americano is incredibly simple, usually following a 1:2 or 1:3 ratio of espresso to water
flat white
Typically made with a double shot of espresso (or a double ristretto for a sweeter, more concentrated flavor).
Mocha
Typically 1 double shot (approx. 60 mL / 2 oz) to provide a robust coffee base.
macchiato hot
A Caffè Macchiato (often called an espresso macchiato) is an espresso shot “stained” or “marked” with a small dollop of steamed milk and foam.
gala
A standard Americano is incredibly simple, usually following a 1:2 or 1:3 ratio of espresso to water
cappucino hot
A standard Americano is incredibly simple, usually following a 1:2 or 1:3 ratio of espresso to water
A professional barista doesn’t just push buttons on a machine; they manage a complex set of variables to ensure the perfect extraction
macchiato ice
A Caffè Macchiato (often called an espresso macchiato) is an espresso shot “stained” or “marked” with a small dollop of steamed milk and foam.
galao ice
A Caffè Macchiato (often called an espresso macchiato) is an espresso shot “stained” or “marked” with a small dollop of steamed milk and foam.
cappucino ice
A standard Americano is incredibly simple, usually following a 1:2 or 1:3 ratio of espresso to water
latte ice
A standard Americano is incredibly simple, usually following a 1:2 or 1:3 ratio of espresso to water
Enjoy day with coffee & tea everyday
Morning jolt to a slow-dripped weekend ritual, coffee is all about rich textures, bold aromas, and the art of extraction.