Start with one recipe, not ten
An iced ube latte is the easiest introduction for a Tenerife café. Customers understand it at a glance, it suits the climate and it lets you test demand before expanding the menu. Add one combination once the team has mastered the base.
Three ideas with different roles
- Ube latte: the clearest introduction to the ingredient.
- Ube matcha: contrasting flavour and two recognisable colours.
- Strawberry ube: a sweeter, fruitier variation.
Explain it in one sentence
“Filipino purple yam with a mellow flavour and no natural caffeine” is enough. Do not present it as taro or generic purple flavouring. Its relationship with the Philippines is part of the product.
100% Ube or Ube Latte
100% Ube gives more freedom for recipe development. The Ube Latte blend is designed for a creamier, foamier drink. They are different products; choose according to the café workflow.
Run the numbers
At a 2 g starting dose, one 100 g pouch of 100% Ube makes approximately 50 drinks. Actual yield depends on recipe strength and normal service waste.