Wedding coffee cart hire in Girona and on the Costa Brava
A commercial espresso machine, a grinder and a barista, built into the back of a 4x4 — so the coffee arrives at the masia where you are actually getting married, not at the nearest piece of tarmac.
Three hours in a Catalan wedding day where coffee does real work
A wedding here is long: ceremony late afternoon, aperitiu, dinner near ten, the band, people upright at three. Coffee is structural in that timeline, in three specific places.
The gap after the ceremony
Between the last photograph and sitting down there is an hour, often two, of standing in the sun holding a vermut. Plenty of your guests do not want to drink at six: the drivers, the grandparents, the parents chasing children. An espresso bar at the aperitiu gives them somewhere to be, and everyone else a reason to stop circling.
One in the morning
The hour that decides whether the party continues or quietly ends. The floor thins, coats get found, somebody suggests going. A cortado then holds a room together better than another round at the bar — and guests remember it, because nobody expects it.
The morning after
If your guests sleep at the finca, breakfast is the softest part of the weekend and the part nobody planned. We come back for two hours and pour flat whites while people find their shoes, for a fraction of the wedding day.
How many people, and for how long
Two numbers set everything, and they matter together: how many guests, and how wide the service window is. A hundred and forty people across two relaxed aperitiu hours is an easy afternoon. The same hundred and forty arriving in one wave when the speeches end needs a longer window or a second pair of hands.
So we do not guess. Tell us the headcount and when you want the bar open, and before booking you get a written cups-per-hour figure and an honest answer on whether one barista covers it — a queue that never clears is worse than no coffee. Most couples take the aperitiu window or the late-night one; booking both, with the machine off between, costs less than you would expect, because we are already there.
The whole bar
- The vehicle, the espresso machine and the grinder
- A barista behind it for the entire service window
- Specialty espresso, plus cold brew in summer
- Whole milk and oat, steamed properly
- Cups, lids, sugar, spoons, napkins, bins
- Our own power and water — nothing from the venue
- Setup, service, pack-down, waste taken away
Quoted separately: travel beyond our usual range, a second barista, extra hours, a morning-after return, printed cups or a custom menu card.
The things couples actually ask before they book
None of these are interesting questions. All of them keep a planner awake, so here are the plain answers.
Do you need power from the venue?
No. We carry our own — no cable across your terrace, no conversation with the venue's electrician, no argument with the DJ about which circuit is free. If there is a socket nearby we will use it, but nothing changes if there is not.
And water?
On board too, and the waste water leaves with us. Nothing goes into the venue's drains, the pool filter or the flowerbeds — the thing masia owners care about most and are most used to being ignored on.
How much space does it take?
About a parking bay. We drive to the spot and keep the tailgate side clear for the queue. Gravel, grass, cobbles and a slope are all fine; we level the vehicle before the machine goes on.
Can you get to our venue?
This is the whole reason it is built into a vehicle. A cart has to be pushed and stops at the first gravel drive, cattle grid or field gate — which is most of the Empordà. Send the location pin and we will say honestly where we can park and how close that is to your guests.
What happens if it rains?
The bar lives inside a vehicle, which is already a roof, and we bring a canopy for the serving side. One violent August storm is normal here: when everything else is being carried indoors, the coffee is one of the few things that does not move.
How long do you need to set up?
We arrive well before the window to park, level, fill and bring the machine to temperature while the grinder is dialled in. Espresso needs that time and there is no shortcut — but none of it is on your timeline, and packing down is quicker.
How do you work with our caterer?
Out of their way. We are not catering: we need none of their kitchen, staff, bar or fridges, and sell your guests nothing they already serve. We ask one question — when do you want us pouring — then fit around their service, because their timeline runs the day.
Can it be part of the favours?
Often. Printed cups with your names and the date, or two drinks on the card named after you. Small, cheap, photographed more than most things you will pay for.
How a wedding booking runs
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Send the date and the pin
Date, venue location, rough guest count, and which window you want covered.
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We answer in writing
A real price, where we can park, and the cups-per-hour we can hold for your headcount.
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The date is held
Saturdays from May to September are what every couple here wants, so ask early — even if nothing else is decided.
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We talk to your planner, not to you
In the last fortnight we take the timeline from whoever runs the day, so you are not relaying messages that week.
We work across the Costa Brava, the Baix and Alt Empordà, the Gavarres and the city of Girona.
Planning the rest of the weekend? Private parties and villa gatherings covers the rehearsal dinner and the pool day, and coffee for cycling events covers the Sunday ride.
Tell us about the wedding
The date and the venue are enough to start. We answer with a real price for your guest count, not a brochure.
Tell us about the day
Date, place, roughly how many people. We answer with a real price, not a form letter.