Good coffee shouldn't depend on where you are.
Single origin Arabica. Real café froth. No dairy, no refined sugar. One sachet, anywhere you are.
The Standard Cup
Rich body and micro-froth in thirty seconds, from nothing but hot water.
It started on the road.
Romoire began in airport lounges at 6 a.m., in cars between meetings, in hotel rooms where the only coffee was a sachet of something forgettable.
I love coffee: the aroma, the body, the first sip of a properly made cappuccino. So when I had to give up dairy, I went looking for a premix that could still deliver that.
I came up empty. What I could find was built on milk powder, or dissolved into something thin and chalky, or buried the coffee under sugar. Nothing gave me all three things I wanted in the same cup: café taste, no dairy, and no refined sugar.
So I made it.
One sachet. Hot water. One minute.
No milk froth machines, no syrups, no compromises.
Three things. No trade-offs between them.
Most dairy free coffee asks you to give something up. Cleaner ingredients, but a thinner cup. No sugar, but no pleasure either. Romoire was built to refuse that trade.
It has to taste like a café.
Single origin Arabica from Chikmagalur, with no chicory and no fillers. Coconut milk that gives the cup real body instead of just colour. And a proper froth: the thick, stable layer that makes a cappuccino feel like a cappuccino, from nothing but hot water and thirty seconds of stirring. Rich and indulgent, in a plant based cappuccino premix.
It has to be completely dairy-free.
No milk powder, no milk solids, no lactose. Not a version of something else with the dairy taken out, but built this way from the first batch — vegan friendly, and lactose free by design rather than by subtraction.
It has to be sweet without the sugar.
Monk fruit instead of refined sugar. It is a plant-based sweetener that carries no calories of its own. The sweetness sits behind the coffee, not in front of it.
The full ingredient list and nutritional panel are on every product page.
See what's in each flavour →Single origin. Chikmagalur.
Our Arabica comes from one place: Chikmagalur, in the hills of Karnataka, where coffee was first planted in India nearly four hundred years ago. Single origin, not a blend of whatever beans were cheapest that month.
Single origin is a harder promise to keep than a blend. It ties us to one region's harvest rather than to whatever the market is offering that month, and it means holding lot-level records back to the estate. We think a cup with a place behind it is worth the constraint.
Romoire is sourced and made in India, start to finish. The beans, the formulation, the production.
Origin Verified
Shade-grown Arabica from the birthplace of Indian coffee.
Fewer things. Done properly.
We'd rather do a few things properly than a lot of things adequately. One standard, and nothing goes in a box until it holds up to it.
Anything that doesn't meet it doesn't get made.
Sonakshi Raj.
I set out to find a cup of coffee I could actually drink, and ended up making it myself. Now I'm making it for you.
I have a master's in engineering from Queen's University, Canada, and I approached this formula the way I was trained to approach any problem: define the standard, test against it, change one variable, test again. It took eight months and more formulations than I care to count before one of them met the standard.
Every batch since has been held to that same cup.
If you try Romoire and it isn't right, write to me. It comes to my inbox.
Sonakshi Raj · Founder, Romoire
Real coffee. Anywhere you are.
One sachet of single origin Chikmagalur Arabica, real froth, and no refined sugar.