Blend it in front of you
Nothing pre-mixed and parked in a fridge — your glass gets built while you watch.
About us
We just wanted a decent cold coffee
OTD began with one stubborn idea — that a properly made cold coffee shouldn't be a luxury. Everything we've built since is downstream of that.
Small counter. Big habit.
We run compact counters on purpose. Less floor space, less overhead, fewer things to get wrong — and a short menu the team can execute perfectly on the busiest evening of the week.
Whatever we save by staying small goes straight back into the glass: more coffee, more chocolate, a thicker blend and a topping that isn't an afterthought. That's the whole trade.
How the counter came together
- 1
A frustration, not a business plan
It started as a running complaint: a decent cold coffee either cost like a meal or tasted like sweet milk. We kept saying someone should fix it.
- 2
The first counter
One compact counter, one blender, and a menu short enough to memorise. No table service, no filler — just the drinks people actually ordered twice.
- 3
The menu found its shape
Regulars voted with their orders. Cold coffees, thick shakes, frappes and slow-steeped brews earned their place; everything else quietly left the board.
- 4
Café & conversations
The counter turned into a hangout — study sessions, first meetings, post-shift catch-ups. That's the part we now build every new OTD around.
What we hold to, every shift
Price it for every day
The drink should fit into a normal week, not a special occasion.
Keep the counter small
A compact footprint and a short menu keep costs down and speed up.
Let people linger
Nobody gets rushed out. The conversation is half of what we sell.
1
Outlet open
51
Drinks on the menu
7
Drink categories
Like the way we do things? Run one.
The OTD format is deliberately lean — small footprint, short menu, quick to open.