Savoric

A whipped cream charger delivers identical pressure every time, letting baristas crown 300 iced lattes with photo‑perfect swirls that refuse to melt before the camera clicks. Mixologists harness the same capsule to craft flavoured foams—think caramel‑sea‑salt cappuccino topping or grapefruit‑gin cloud—to add aroma and theatre at the bar without resorting to egg whites or synthetic stabilisers.

Expanding the Drinks Menu

Combine 150 ml coconut cream with yuzu syrup, charge once, and you have a vegan foam that instantly elevates tiki cocktails. More flavour‑foam blueprints await in our full explainer on what cream chargers are used for.