Frequently asked questions

A live coffee counter staffed by trained baristas who make espresso drinks fresh to order in front of your guests. We bring commercial machines, grinders, beans, cups and consumables, set up at your venue, serve for the booked window, and clear out afterwards. Think of it as a café that exists only for the length of your event.

Urns hold pre-brewed coffee that degrades within half an hour; a barista station pulls each shot to order. The practical difference guests notice is temperature and crema. The difference planners notice is that a staffed counter becomes a gathering point, while an urn is just furniture.

Conferences, corporate town halls, product launches, expos and offsites on the corporate side; weddings, sangeets, haldi and receptions on the social side; plus house parties, birthdays and college fests. Around 5,000 events so far across 60+ Indian cities.

Yes. Live masala chai counters, cutting-chai stations, cold brew bars, hot chocolate bars and fresh mocktail bars all run alongside or instead of coffee. Roughly 40% of Indian attendees reach for tea, so a combined coffee-and-chai counter is the most-booked setup we do.

Typically ₹90–₹300 per guest depending on the setup, city, hours and menu. Chai stations sit at the lower end, full espresso bars and latte-art counters at the higher end, and metros run about 15% above Tier 2 cities. The pricing page has the full rate card plus three worked budgets.

Per guest, for a 4-hour service window that includes setup and teardown. Extra hours are charged separately, because beyond the window you are paying for crew time rather than more coffee.

Yes, and it varies by setup — from 30 guests for barista-on-hire up to 50 for a full espresso bar. Below the minimum you pay the minimum, which is why very small events look expensive per head.

Yes. GST at 18% is shown as a separate line, and we support corporate vendor onboarding and purchase orders. Finance teams get a clean, processable invoice.

No travel charge within city limits. Outstation and destination events are quoted with transport and crew stay included upfront, so there is no surprise line item afterwards.

About 70 drinks an hour sustained, on one machine. Weddings spread demand across an evening so one counter goes a long way; conference breaks arrive all at once, so plan one machine per 200–250 delegates and add machines rather than hours.

Two to four weeks is comfortable for most dates. For peak wedding and festive season — roughly October to February across most of India — give it four to six weeks. Short-notice bookings are often possible; ask rather than assume.

Yes. Large-format events run as a multi-counter layout with dedicated runners, a floor lead and staggered crew shifts, so no single queue builds up. The largest regular formats we serve are convention-centre conferences and big reception evenings.

Tell us as soon as you know. Moderate changes are usually absorbed without a re-quote; a large jump may need another machine or barista, which we would rather add in advance than improvise on the day.

Yes — we offer a complimentary tasting for events of 300+ guests, and can arrange one for smaller events. It is also the easiest way to lock the menu.

A 2m × 2m space per counter, one 16A power point per espresso machine, and water access nearby. That is genuinely it — we bring counters, machines, grinders, beans, milk, cups, consumables and staff.

Lawns, farmhouses and terrace venues often don't. Tell us early and we plan around it — a generator spur arranged through the venue, or a setup built around equipment with lower draw. It is only a problem when nobody mentions it until the morning of the event.

Usually 90 minutes before service starts, longer for large-format or difficult load-ins. Machines need time to come up to temperature, so an early arrival is not padding — it is what makes the first cup as good as the fiftieth.

Both, routinely. Outdoor setups need shade and a level surface; high-rise venues need service-lift access confirmed in advance, since commercial machines do not go up a narrow stairwell easily.

Yes — branded counter facia, printed cups and sleeves, and logo latte art on each drink. For expo booths and product launches this is the point: every cup becomes a photographed, carried-around brand asset.

Yes. Oat and almond milk are available on request, and worth flagging at booking so we carry enough. Sugar-free syrups and decaf are available too.

Yes, and it is one of the cheapest ways to make an event feel bespoke — a couple's drink at a wedding, or a launch drink named after the product. We design it with you during the menu consultation.

Five or six drinks is the sweet spot. A focused menu pours faster, queues shorter and costs less than a twelve-item board that guests read rather than order from.