Your espresso gets a second life.
Scroll to follow the coffee grounds from the espresso machine to a cup moulded in France.
It all starts with an espresso.
A few grams of ground coffee and hot water under pressure: the cup is served, and the grounds stay in the portafilter.
The grounds go to the bin.
The portafilter is knocked out: the spent puck goes into a dedicated grounds bin, kept apart from other waste.
We recover it.
Coffee grounds consumed in France are recovered by a French specialist, then prepared as raw material.
Dried, then ground.
The grounds are dried to remove their moisture, then ground into a fine, even powder.
30% grounds, 70% bio-based material.
The ground coffee is combined with a protected bio-based material, then turned into pellets ready for moulding.
Injection moulded in France.
The pellets are melted and injected into a mould: the cup takes shape, with its ribs and its embossed logo.
And the espresso comes back.
The ToutenCafé cup returns to the counter: validated for food contact, it holds your coffee again.
A cup for every coffee.
Jean-Paul Expresso, Doppio and Americano: three sizes, each with its saucer. A lid compatible with Doppio and Americano completes the range.
Your coffee-ground cup, soon on Ulule.
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