A completely unique concept with just one person at the helm, that is Print a Drink, a young company attracting a lot of attention at events. What exactly is behind the concept? The answer is simple: printable liquids. Or maybe not so simple. Behind the idea are numerous prototypes and technical challenges that Benjamin Greimel, the founder of Print a Drink, had to overcome. Today, the CEO, business developer, programmer, and much more tells us about the exciting creation of the startup, his decision to keep the company lean, and the technical details that define its business model.
3DN: How was ‘Print a Drink’ founded?
Founder of Print a Drink, Benjamin Greimel
The idea for Print A Drink came about during my Master’s studies in Industrial Design in Linz. It started as part of a semester project after a new professor introduced the KUKA robot and related lectures at the university. The assignment was open-ended: we were asked to create something creative using robots and food. At first, I experimented with liquids that don’t mix well, like vinegar and oil. Step by step, this evolved into the concept of 3D printing beverages. After one semester and numerous experiments, I finally developed a promising proof of concept.
Since there was no comparable technology worldwide, I quickly recognized the potential of PRINT A DRINK as a niche technology for the event and entertainment sector. Bringing robotic arms to the university also worked wonderfully: today, the University of Art in Linz has its own “Creative Robotics” department. In my free time, I continuously refined the process until it could be offered as a service for events. Even during development, I received initial inquiries from companies and was able to win several competitions with the concept. The revenue allowed me to quickly purchase new equipment and my first robotic arm. Today, I operate a complete robotic setup both in Europe and the USA, where I generate most of my revenue. Although Print A Drink remains a niche technology, it has been my full-time profession for over six years. All processes, hardware, and logistics are now optimized to the point where I can prepare and run even large international events on my own.
3DN: What is your goal with Print a Drink?
I decided to keep the company very lean and minimize ongoing expenses. This means I handle all tasks myself, from customer communication and recipe development to prototyping, robot programming, and even washing the glasses after events. In today’s start-up world, this may be an unconventional approach, but for my very specialized business model, the strategy has proven successful, and I cannot imagine a more fulfilling job at the moment.
First concepts at the Creative Robotics Exhibition in Linz, 2017 (Credit: Ars Electronica | Martin Hieslmair)
3DN: Which technologies do you use and why?
To generate the G-code for the robot, I programmed my own slicer. The 3D patterns for the cocktails can be created with CAD, and the robot code is then generated parametrically, similar to a conventional 3D printing slicer. During the development of PRINT A DRINK, I also created or modified numerous tools and aids that are important for making the cocktails, working at events, or maintaining the equipment. You could compare it to coffee enthusiasts who develop new tools and gadgets for the community to get even more out of their grinders or espresso machines. The only difference is that I am probably the only person in the world working on 3D printing beverages.
3D printing is the central technology for my prototyping. At first, I occasionally ordered SLS or SLA parts from service providers. Today, I produce all components on my own FDM 3D printers. With the right design techniques, even complex, aesthetic, and delicate parts can be made effectively with FDM. The ability to iterate quickly without post-processing or cleaning was the main reason I chose to rely solely on this technology for my development.
3DN: Where is Print a Drink currently being used, and what feedback have you received so far?
PRINT A DRINK is currently offered exclusively as a service for events, trade shows, and performances. I plan to continue this business model in the coming years. The assignments range from exclusive corporate events to large international gatherings. Most clients are international tech or IT companies or major event agencies. The feedback has always been positive, and many clients place repeat orders for additional events.
3DN: What are your biggest challenges at the moment?
During the development of PRINT A DRINK, there were countless technical challenges to solve, some small and some large. One of the first questions I remember was finding a suitable printing medium. After the initial experiments, it became clear that water-soluble liquids such as syrups or spirits were not suitable due to their polarity. The solution seems simple today: droplets of edible oil that, when stabilized in the beverage, form perfect spheres due to surface tension. These spheres can be thought of as floating 3D pixels in the drink. In addition, oils like lemon or nut oil can add extra flavors to the beverage. Viscosity, density, and temperature must be precisely balanced to ensure the oil droplets remain stable in the cocktail.
The core of the hardware is the print head. Its task was to precisely, repeatedly, and quickly dispense oil droplets in the microliter range into the cocktail. The print head was designed to operate purely electrically, without compressed air, as is often used in dosing systems, and the dispensing time per print point had to be no more than 200 milliseconds. In addition, any post-flow of the liquid down to the nanoliter range had to be prevented to avoid faulty print points during the process. Of course, all parts in contact with the printing medium had to be food-safe. My first prototypes were modified laboratory pipettes, which had several limitations. Today, the print head is a completely in-house development with specialized components, such as microvalves from medical technology.
The dosing volume can also be controlled, ranging from about 500 nanoliters up to several microliters per print point. The print head has been continuously optimized over the years, and I have personally designed and 3D printed hundreds of components for its development. The glass capillary that dispenses the printing medium is custom-made. Its geometry was optimized so that the oil droplets separate from the capillary as cleanly as possible without creating turbulence in the liquid.
3DN: Are there any future projects you can hint at?
At the moment, I don’t engage in active marketing, which is why the company is relatively unknown. My big advantage is that every event also serves as a showcase, and the printing process is almost always filmed and frequently shared on social media. This generates enough inquiries and orders each year. In the future, however, I plan to pursue active marketing and targeted outreach. I want to focus on the largest entertainment companies and exclusive event agencies. With the right partner, I could also imagine a permanent installation in a theme park, hotel, or high-end restaurant. Events in Asia are particularly appealing to me. There have been inquiries in this regard, but so far, the projects have always been hindered by complicated and expensive logistics.
Artful Designs and More: Print a Drink Impresses at Numerous Events
You can learn more about Print a Drink at their website HERE. What do you think of the company’s approach to manufacturing printable liquids? Let us know in a comment below or on our Facebook and Twitter pages. Don’t forget to sign up for our free weekly newsletter, with all the latest news in 3D printing delivered straight to your inbox!
*All Photo Credit: Print a Drink