Curt's decision to experiment with liquid nitrogen lead to the discovery that he could freeze faster and have it be edible for longer so after one day eating traditional ice cream, he thought about making a new type of ice cream this way! He and the team had to put in great effort, but as this new ice cream needed to be stored away differently, a different market penetration approach was needed. Amusement parks could have independent stations with their own custom very cold freezers, making it a great opportunity!
Curt today is working on a new and innovative type of coffee, under the 40 Below Joe brand. He aims to similarly freeze beads for coffee and creamers that simply need hot water added for the coffee to be ready! This process creates an entirely new coffee experience and one that you can eat frozen too!