20 frequently asked questions about coffee for events

As a general rule, plan one coffee per guest for each break and two to three coffees per person across a full day. At trade shows, consumption depends more on booth traffic than on total attendance: one barista station serves more than 500 coffees a day. With your guest count and agenda, we size the exact service in the proposal.

Between 60 and 80 coffees per hour per station, keeping the quality and the latte art in every cup. For larger groups or short breaks with big crowds, we add stations and baristas in parallel.

Very little: a space of about 3×2 metres and a standard 220V/16A socket. No water connection is needed, because we work with our own tank. Station setup takes around 30 minutes, coordinated with the venue's access schedule.

Yes. Our stations run on a standard 220V/16A socket, with no special installations or dedicated boards. If your space is particularly tricky — a marquee with no mains supply, for instance — mention it in the form and we will look into it before sending the proposal.

No. We work with our own water tank, so the station is self-sufficient: no building work, no plumbing and no dependence on the venue's installations. All we need is the socket.

We recommend 2-3 weeks. For large events or high-demand dates — trade show season, weddings from May to October — the ideal is 1-2 months. If your event is imminent, contact us anyway: we will do our best.

A coffee corner is a stable coffee point, available continuously throughout the day. A coffee break is a scheduled service tied to the pauses in the agenda. The corner works brilliantly in offices, long congresses and booths; the break, in meetings and training sessions with a fixed schedule.

A coffee break is a staffed service of hot drinks and snacks, tied to the rhythm of the event. A candy bar is a self-service sweets table, usually decorative and unstaffed. They do not compete: at weddings and long events they actually complement each other well.

It depends on three factors: number of guests, service duration and location. That is why we do not publish flat rates — every event is sized differently. Tell us about yours in the form and you will have a detailed, firm, no-obligation quote within 48 working hours.

A generalist caterer treats coffee as one more line on the menu, often with thermoses or automatic machines. A specialist brings own-roasted specialty coffee, a professional espresso machine and baristas trained for events. The result in the cup — and the experience around it — are not comparable.

Yes. With the coffee printer we print any logo, photo or message directly onto the coffee's foam in seconds, using natural food-safe colouring. Design changes are instant, so you can alternate your logo and campaign messages during the same event.

It depends on the service window. A barista serves 60-80 coffees per hour: for a 30-40 minute break with 200 guests we would set up several stations in parallel; for a full-day coffee corner one may be enough. In the proposal we size the exact setup for your agenda.

Yes: oat, soy and almond drinks, lactose-free milk and vegan or gluten-free snacks. Let us know your guests' requirements in the form and we will have everything covered.

Yes. We have served coffee at Mobile World Congress, IBTM and ISE, and we work at Fira de Barcelona and IFEMA Madrid. Brands like Google, Amazon, Dell and Gartner have trusted us with their events. We know how the big venues operate: access, overnight setups and regulations.

Yes, we operate across Spain. For events outside Catalonia we apply a logistics supplement, itemised transparently in the proposal — no surprises.

It is coffee that scores 80 points or more out of 100 on the Specialty Coffee Association scale, with traceability back to the farm and a careful roast. In practice: selected beans, roasted weeks (not months) ago and prepared by professionals. Our glossary explains it in depth, along with 48 more terms.

Yes. We rent the same professional equipment we use at trade shows: espresso machine, grinders, delivery, installation and pickup included. We walk you through it in 10 minutes, and if you like we add Core Coffee beans and milks to the same order.

Our own. It is called Core Coffee and we roast it by hand in Barcelona, with single origins from Colombia, Ethiopia and Brazil. Controlling the roast means controlling the freshness and flavour of every cup served at your event.

We work from around 50 coffees a day. Below that volume, a station-and-barista setup stops making economic sense for you — and we would rather tell you that than sell you something oversized.

Yes. Our team serves in Spanish, Catalan and English, which is especially useful at international trade shows and congresses where your booth visitors can come from anywhere.