How a career came to a loose end
By trade I'm a designer, the sort who obsesses over the small details that make something feel right. Outside of work I've spent the best part of a decade deep in coffee: a home barista with (let's be honest) far too much kit, happiest tracking down a new roast or working out how to make a service run beautifully.
I've organised things and cooked for people my whole life, a coffee cart, it turns out, is just hosting at scale. So when my own career came to a loose end, the obvious next job didn't appeal. I wanted to build something, and I kept landing on the same idea: take genuinely good coffee to people who don't usually get it. The name more or less wrote itself.
Years at the machine, and the training to match
I've been pulling shots at home for years, and I've put in the formal barista training to back up the practice. The beans come from Horsham Coffee Roaster, a local roastery whose coffee I genuinely love, and our syrups are by Sip Syrup, additive-free and British-made, so even a caramel latte is made with proper ingredients. When an event needs more hands, I bring in other professional baristas who hold the same standard, so the quality never dips, however long the queue.
Everything's dialled: a Decent espresso machine, the right grinder, clean water, and a workflow I've sweated over for years. The cup that lands in your hand at 7am tastes like the one at 11.
Fully electric. Properly mobile
Most mobile coffee needs a van, a generator, a pitch and a long setup. Ours doesn't. The cart is small, completely self-contained and 100% electric, no power supply needed. A 5 kWh battery on board (about the same as ten e-bike batteries) runs it all day, so we can set up literally anywhere, indoors, upstairs, in a field, off-grid. It fits through a standard doorway and is pouring within minutes of arriving.