A barista at a festival or large event
By Daniël MartinaPublished 2 min read
In short
At a festival everything is about pace, weather and set-up time. Agree beforehand who arranges power, water, ice and food safety. I have worked at festivals, including with Barista Company at North Sea Jazz and Liquicity.
Volume and pace
At a festival there is no calm average. Between two acts there is a break and then everyone stands in the queue at once. A barista then works to a rhythm: take the order, steam the milk, pour, next. A good setup and enough hands keep that rhythm going.
The work is high volume in changeable weather, and often 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.
The weather
- Sun: keep the machine out of direct sun and arrange ice for cold drinks.
- Rain and wind: a canopy that stands firm and does not blow away.
- Cold: hot drinks are then the main thing. Make sure the bar is not drafty and the milk is not stored too cold.
Setting up and loading
At festivals there is often little time to set up. Ask the organiser when you may enter the site, where you can load and unload and when the gates open. A bar that is ready before the public arrives is not a luxury.
Power, water and ice
Power is often the narrowest point on a site. Ask per connection how much capacity is available, and add up the machine and the grinder. Also ask how water arrives, where the waste water can go and who supplies the ice.
Food safety
Anyone who sells food and drink has to follow the food safety rules. Agree who arranges that on site: the organiser, the party that supplies the machine or you yourself. If that is not clear, ask before you book.
Arranging a machine
If you have no machine, I work as a partner of Barista Company. I have worked with them at North Sea Jazz and Liquicity. How it works is explained in Booking a barista with or without a machine.
Frequently asked questions
Do you have experience at large festivals?
Yes. I have worked with Barista Company at North Sea Jazz and Liquicity.
Do you work alone or in a team?
Both. I work on my own or in a team.
What happens in bad weather?
That depends on the canopy and the setup. Discuss it beforehand, so you know what is needed to keep the bar running.
Who arranges food safety at a festival?
You agree that beforehand. It can be the organiser, the party that supplies the machine or the barista. Ask about it before you book.
Also read
- Which drinks to put on the menu at an eventAll coffees and regular tea are always possible, matcha, chai, mint, ginger and syrup on request. How to put a menu together for an event.
- 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.