19/11/2025
"How many coffees can you serve per hour?"
This is one of the most common and important questions we get asked, whether you're booking us for an exhibition to attract clients to your stand, a major conference, or a wedding. We understand the pressure of timeโwhether itโs keeping the queue down around your stand, maximizing a short coffee break between keynote speeches, or ensuring guests get their after-dinner espresso before the cocktails start. Timing is critical.
While itโs a challenging question to answer precisely, we can give you a reliable figure based on our process and the expertise of our baristas.
The Anatomy of an Espresso Drink.
To deliver our signature quality, every drink must follow these critical steps:
Preparation (15 seconds): Our barista must grind the coffee, consistently tamp the "puck," and lock the portafilter into the machine.
Espresso Extraction (25-28 seconds): The core of the drink. This timing is essential to extract the best flavour from the coffee. A double portafilter allows us to pull two espresso shots simultaneously. Four with a 2 group machine.
Milk Steaming: Our skilled baristas steam the milk simultaneously with the espresso extraction.
By running these steps concurrently and operating efficiently, we estimate that two highly experienced baristas can serve approximately 100 quality, popular drinks (like Cappuccinos or Flat Whites) in one hour. We also take customer ordering into account.
Maximizing Speed When Time is Tight.
If your event requires even faster service, we have solutions to boost our throughput:
Batch Brew Integration:
We can utilize our batch brew machines alongside the espresso equipment. This allows us to have high-quality, ready-to-pour black Americano-style coffee instantly available, drastically reducing the wait time for simple black/Americano drinks.
Larger Equipment (Conditional): We generally use a two-group espresso machine, which is often the most suitable for the space and power requirements of temporary bars. If space and power allow, using a larger machine (with three or more group heads) can further increase capacity, but we always prioritise suitability for the venue.