THE PROBLEM WITH COFFEE CONCENTRATE
After extraction, a low to medium strength liquid is reduced, typically through boiling to get to the desired strength.
This increases bitterness as heat accelerates the breakdown of coffee’s natural acids, turning positive flavour bitter and astringent.
Heat speeds up the reaction between oxygen and coffee, destroying aromatic compounds and creating stale flavours.
High, direct heat scorches delicate oils, giving harsh, metallic and often burnt aftertastes.
Think of it like leaving your filter coffee on the stove to stay hot. In coffee, that is close to a cardinal sin. Concentrates create a similar flavour problem. Zerø Bars avoids that step entirely.
THE COFFEE
The Farms
We work with coffees from Colombia, Brazil and Peru.
From producers like Nogales in Huila, Colombia, Mió in Brazil and Artemira in Peru. Distinct coffees. Fully traceable. Chosen for character, sweetness and clarity in the cup.
FAQs
Drop us a message. We're here to answer anything about Zerø Bars before we launch.
What is Zerø Bars?
A coffee company that started by questioning whether espresso was actually the best way to make coffee, or just the most established one. We cold-extract our coffee slowly, dispense it in seconds, and build operations in spaces traditional cafés cannot use. The result is better coffee with less complexity, less waste, and less pressure on everyone involved.
How does it work?
We slow-extract ground coffee in cold water over time, drawing out full flavour without the heat and pressure that espresso relies on. The result is dispensed in under 11 seconds with no grinding, no tamping, and no skill dependency. The same quality every time, regardless of who is serving.
What does "zero bars" mean?
Traditional espresso uses 9 bars of mechanical pressure to extract coffee in under 30 seconds. We use none. Zero bars of pressure in the process, and zero pressure on the people serving it.
Is the quality as good as espresso?
We think it is better. Cold extraction preserves aromatic compounds and natural sweetness that high-heat brewing destroys. The flavour is cleaner, more complex, and consistent in a way that espresso, with its reliance on grind, tamp, and temperature, structurally cannot be.
Who is it for?
Any operation where speed, consistency, or space is a constraint. We work with cafés, co-working spaces, events, and venues looking to serve exceptional coffee without the traditional infrastructure behind it.
When does Zerø Bars open?
Soon. We are finalising our first Edinburgh location and rolling out to partners across the UK. Leave your email below and we will be in touch before we go public.
What's the best way to store my Zerø Bars Coffee?
Our coffee is stable at ambient so keep it in a cool, dry place and only once opened do you need to ensure it stays refrigerated and consume within 10 days.