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Freelance barista · Amsterdam

DaniëlMartina, barista

Coffee with the precision of a recipe and the attention of a host.

I work behind the bar at festivals, conferences, museums and head offices. Calm when it gets busy, sharp on taste, and always with time for the guest on the other side of the bar.

  • SCA certified
  • Works with specialty coffee
Book a dateSee the menu
shifts worked
300+
average on Temper
4.9
times five stars
100+

Behind the bar at

From the coffee bar at the Stedelijk to the festival grounds of North Sea Jazz. A selection of the places I have worked.

  1. FondaStedelijk Museum AmsterdamMuseum café and coffee bar
  2. Barista CompanyNorth Sea Jazz, Liquicity, MadridPartner at events
  3. De BijenkorfThe cafésWhere I learnt the trade
  4. VitamOffice locationBarista at the office
  5. ifoodOffice locationBarista at the office

Good coffee is a moment. For yourself, or to catch up together.

I learnt that at home, long before I stood behind a machine myself. It is still what I work towards: the cup you get has to be right, and so does the conversation that comes with it.

  1. Precision

    I weigh the dose, weigh what goes into the cup and time the extraction. Before the first guest arrives, I have set the grind and tasted the coffee. I steam milk to drinking temperature and no further.

  2. Hospitality

    Alongside the bar I study psychology and business law in Leiden. It shows at the bar: I can see who is in a hurry, who fancies a chat and who just wants their usual without any questions.

  3. Calm under pressure

    Three hundred shifts at festivals, trade fairs and offices teach you to keep a pace without rushing. A queue of forty people is forty separate cups to me, and every cup gets the same attention.

Where to book me

I work as a freelancer and stand behind your bar. You can book me directly, or through the agency you already work with.

  1. Festivals and events

    High volume, changing weather and a bar that has to be up within the hour. I work on my own or in a team and keep the quality level from the first order to the last.

  2. Conferences and trade fairs

    A good coffee bar keeps people at your stand. I keep the queue moving and hold the conversation while the milk steams.

  3. Museums and hospitality

    A calmer pace and higher expectations. Here it is about presentation, knowing the menu and a guest who comes back.

  4. Offices and regular shifts

    At a permanent coffee bar I think along about the menu, the ordering flow and the things that can be better every day.

With or without a machine

  • Book directly

    There is already a machine

    Is there an espresso machine on location, or are you renting one? Then you book me as a freelancer and I stand behind your bar.

  • Via Barista Company

    There is no machine yet

    Then I work as a partner of Barista Company, who provide the machine. I pass your request on to them. They will contact you and schedule me in.

With every booking

  • On time, with the bar dialled in before the first guest arrives
  • Well groomed and presentable, in your dress code
  • SCA certified, with specialty coffee regularly in the grinder
  • All kinds of milk and decaf, arranged by me
  • Latte art on every milk drink
  • Dutch, English and Italian at the bar
  • Clear beforehand who arranges what, the machine included

At the bar

  • Daniël behind an espresso grinder at a festival, in a green polo shirt, holding a cup of coffee.
  • Daniël in a white shirt pouring milk into a cup in a dark coffee bar.
  • A coffee bar with two steel espresso machines, milk pitchers and a cappuccino with a swan in the foam.
  • A hand holding a cup with a swan in milk foam, in front of a fridge behind the bar.
  • Daniël behind a coffee bar at a trade fair, an arm around a colleague who gives a thumbs up.
  • An iced matcha latte with rose petals in a plastic cup, with a festival field and a large tent behind it.
  • A cappuccino with a milk-foam tulip in a white cup, on the spoiler of a grey sports car.
  • A white cup with latte art next to a tennis ball, in front of a car wheel.
Portrait of Daniël Martina in a grey blazer and a white shirt, smiling.

About Daniël

I am Daniël, a barista from Amsterdam. I started in retail at Just Brands, moved into hospitality and learnt the trade in the cafés of De Bijenkorf. Since 2023 I have worked freelance at festivals, conferences, museums and offices, in the Netherlands and abroad. I am SCA certified, the certification of the Specialty Coffee Association, and I regularly work with specialty coffee.

Alongside the bar I study in Leiden: I am finishing my bachelor's in psychology and following the master's in business law. The combination is less odd than it sounds. I like reading people, and I like it when agreements hold.

Certification
SCA, Specialty Coffee Association
Coffee
Regularly specialty coffee
Based in
Amsterdam
Area
All of the Netherlands, and further on request
Languages
Dutch, English, Italian
Freelance since
2023

From the blog

Practical answers for anyone looking for a barista.

  1. Hiring a barista in Amsterdam: how to go about itWhat to arrange when you hire a barista for an event, office or party in Amsterdam: the machine, how many baristas, what it costs and what a good request contains.4 min read
  2. Booking a barista with or without a machineIf an espresso machine is already there, you book me directly. If not, I work as a partner of Barista Company. How it works and what to arrange.3 min read
  3. A barista at your conference or trade fair: what to arrangeA coffee bar keeps visitors at your stand. What to agree with the organiser, how to handle the rush at the break and what to know about power and water.3 min read

All articles

Book a date

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