Coffee and matcha became our ritual during long days at our corporate jobs—the one thing we genuinely looked forward to between endless meetings and deadlines. But the more we paid attention to what we were putting in our bodies, the harder it became to ignore what was in most flavored syrups: artificial ingredients, strange aftertastes, and labels we couldn’t understand. We kept asking ourselves: “Why isn’t there a syrup we actually feel good about adding to our coffee?” So one day, we decided to make it ourselves. We weren’t chemists...
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