For cafés
Make room for honey on the café menu.
A drizzle on breakfast, a spoonful in tea, something different in an iced latte. Honey has a place behind the counter, as long as it's easy to use and comes out the same on every shift.
More than a spoon beside the tea.
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Iced coffee
Straight honey sinks and clumps in a cold drink. Mixing it with water into a syrup first makes it pour and portion easily. The calculator below works out the batch.
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Iced matcha and chai
Honey adds a different note to drinks already on your menu. Try it with each milk you offer and settle on one amount.
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Tea and hot drinks
The easy one: a measured spoonful. Pick a honey gentle enough to let the tea come through.
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Smoothies
Blend it in, then taste against the fruit before adding more. Ripe fruit may already be doing a lot of the work.
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Bowls, yoghurt and granola
A drizzle to finish. It's the simplest way to let customers taste the honey itself.
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Toast, pastries and bakery
Toast service, glazed pastries and fillings. Test texture as well as taste, because no two honeys behave quite the same.
Iced drinks without the clumps.
Plenty of cafés mix honey with water into a syrup for cold drinks. Put in your own numbers to see how much water to add, how many drinks a batch makes and what the honey costs per drink.
Why weigh it?
Honey is heavier than water, so a cup of honey and a cup of water aren't the same amount. Weighing in grams keeps every batch the same. It's also why 1,000 g of syrup isn't a litre.
The starting numbers are an example: 250 g honey, three parts water and 20 g of syrup per drink. Taste it in your own drinks and set your own serve.
Good flavour is one thing. The same drink every shift is another.
If honey's going on the menu, a few small decisions make life easier for the whole team. It's the difference between a nice idea and something that holds up through a Saturday rush.
- Trial one drink or dish. Get one right before adding more.
- Weigh everything and write the method down. Keep it next to the machine, with your storage and cleaning steps.
- Taste it with the honey you're actually using. Honey changes with the season, so re-taste when a new batch arrives.
- Train the team on one measure. Same amount, same way, every shift.
Different honey, different drinks
A gentler honey suits a lighter drink, and a deeper one stands up to coffee and spice. Taste the three and we'll help you pick.
Let's put honey to work.
Running a café or building a new drinks menu? Tell us what you're after and we'll talk samples and supply.