We bring the café to your event
Founded in 2016 by baristas who thought event coffee deserved better than an urn in the corner.
How we started
Barista Station began with one espresso machine and a borrowed cart at a Mumbai wedding in 2016. The brief was simple and, at the time, unusual: serve the same coffee guests would queue for in a café, at the venue, all evening, without a queue.
That constraint shaped everything since. Event coffee fails in predictable ways — the machine cools down, the queue builds during the one break everyone shares, the milk runs out at the worst moment. We built the crew, the equipment list and the staffing maths around not letting those happen.
Today our teams run live coffee bars, chai counters and mocktail stations at conferences, expos, product launches and destination weddings across 62 cities — 5,000+ events and 2.5M+ cups so far.
How a booking actually runs
The same five steps whether it is 40 guests in a living room or 3,000 delegates at a convention centre.
- 1
You tell us the shape of the event
Day 0Date, city, guest count and what kind of occasion it is. That is enough for a menu and a per-guest price, which you get back within two hours — no discovery call required first.
- 2
We lock the menu and the maths
T−2 to 4 weeksWe agree the drinks list and size the crew against it. One barista on one machine sustains about 70 drinks an hour, so the guest count and the shape of demand decide how many counters you need — not a guess.
- 3
We check the venue, properly
T−1 weekPower points, water, load-in route, lift access and where the counter sits relative to the flow of guests. Most event-day coffee disasters are actually venue surprises nobody raised in advance.
- 4
We arrive 90 minutes early
Event dayMachines need time to come up to temperature and the grind needs dialling in to the day's humidity. The early arrival is why the first cup tastes like the fiftieth.
- 5
We serve, then disappear cleanly
4 hours, typicallyUniformed baristas, managed queues, and a teardown that leaves the space as we found it. A GST invoice follows.
The coffee itself
We serve Indian arabica, which is both a quality decision and a supply-chain one — short, traceable sourcing beats a long one at event volumes.
| Origin | What it brings | Where we use it |
|---|---|---|
| Chikmagalur, Karnataka | Balanced, chocolatey, forgiving under milk | House espresso blend — the default at most events |
| Coorg, Karnataka | Fuller body, lower acidity | Cold brew and iced drinks, where acidity gets sharper |
| Araku Valley, Andhra Pradesh | Floral, brighter, more distinctive | Signature and single-origin drinks on request |
Beans are roasted for espresso and used well inside their freshness window. Decaf, oat and almond milk and sugar-free syrups are available on request.
Training, hygiene and the boring reliability stuff
None of this is glamorous, and all of it is why an event runs without anyone noticing the coffee operation at all.
- Baristas
- Trained in-house
- Extraction, milk texturing, latte art and queue management — not hired per event off a roster.
- Hygiene
- FSSAI-trained crew
- Uniformed, with food-safety practice built into setup, service and teardown.
- Equipment
- Backup on every booking
- A spare machine and grinder travel to every event. Equipment fails; events don't get a second run.
- Service window
- 4 hours standard
- Setup and teardown included, with crew shifts staggered on longer or overnight formats.
Where we work
62 cities across Tier 1 and Tier 2 India, plus destination venues. There is no travel charge within city limits; outstation events are quoted with transport and crew stay included upfront.
What we set up
Our promise
- Quote within 2 hours, with the menu and the per-guest price together
- Arrive 90 minutes before service, every time
- A backup machine and grinder on every event
- FSSAI-trained, uniformed baristas
- Transparent per-guest pricing — no hidden line items
- GST invoicing, vendor onboarding and POs for companies
What planners say
“Our 1,200-delegate summit had zero coffee queues. The team was fast, polite and beautifully turned out.”
“The marigold coffee bar was the most photographed corner of our sangeet.”
“Booth footfall nearly tripled once the latte art station started printing our logo.”
Let's talk about your event
Tell us the date, city and guest count. Menu and price back within two hours.