For people with good taste and somewhere to be.
We make espresso tonics that bring café culture wherever people gather.
The best coffee experiences aren't defined by four walls. They happen at dinner parties. At the lake. Before a gallery opening. After a long bike ride. With the café as enduring inspiration, we popped one of its' brightest inventions in a can.
We start with ethically sourced coffee from co-operative farms across Latin America, brew our beans in Chicago, and package it all up in Milwaukee at Pilot Project Brewing because we value the entire supply chain and the communities connected to it.
In good company.
Spritzi began with three Chicagoans and a hunch: canned coffee could be more interesting. Zach Coffey, Alex Coven, and Bianca Smith, brought experience in food innovation, design, and brand strategy. Together, they made the coffee they wanted to find in the fridge.
A few non-negotiables:
We sweat the details.
The difference between good and unforgettable is usually smaller than people think. A few grams. A few degrees. A few extra rounds of tasting. We pay attention.
We follow our curiosity.
The espresso tonic wasn't invented in a boardroom. It was discovered abroad, shared between friends, and championed by people with good taste. That's usually where the interesting stuff happens.
We leave room for surprise.
The best finds are rarely the ones you're looking for. They're the thing you order because someone nudged you toward it. The thing you try once and spend the next month talking about.
We bring people in.
Coffee has always been an excuse to gather. To linger a little longer. To invite one more person to the table. We think that's worth preserving.
Where good ideas go to grow.
Spritzi joins Pilot Project Brewing's incubator portfolio, partnering with one of Chicago's most respected beverage platforms to bring espresso tonics to more people, more places, and more fridges.