Help me figure out how to make about 100 long espresso shots at a public event.
For the opening of a large art event, my art team wants to make and serve a specific espresso drink (Cafe Allongé
, or long espresso where more water is pulled through). We've exhausted local coffee companies and caterers--nobody seems to be able to cater this or rent us equipment, so I'm turning to you all for adv.ice on doing it ourselves.
The location is a large museum lobby. We will have access to electricity and can carry water, but we can't hard-plumb an espresso machine.
We think there will be 700 or more people at the event, but we don't expect to have anywhere near that many takers on coffee (it's early evening). The point is more to have the drink for anyone who does want it, but if the allonges aren't at least half-way decent it's not worth doing.
We have a caterer offering to come quite a long distance to do this, but it's far from ideal--and we'd rather spend that money on locally roasted coffee and maybe equipment and do it ourselves.
About a dozen of us will be available for making, serving, and cleanup.
I use a ROK
at home a lot, and would consider getting another to run two at once. We'd also consider buying a consumer espresso machine, but the reason I don't own one at home is that good ones seem outrageously expensive and affordable ones don't seem good. Any machine we use would need, obviously, to have an adjustable water amount. I hand grind at home but would obviously get a decent electric grind for the event (or possibly have it ground just before the event at a shop down the block).
So, coffee nerds who understand the demands of art, how would you solve this? Do you think we could pull enough, good enough, with a couple of ROK setups? If you recommend a particular consumer model, why? What else should we think about?