<p>US Barista Champioin Charles Babinski, in his Go Get 'Em shop, grinds coffees ahead of time. I've implemented it in my shop, and it's not so bad, flavorwise. Meticulously weighed shots, ready for consecutive banging. You save money on the grinder.</p>

<p>I also just run a kiosk, and just have one espresso grinder. One time a connection inside it got loose, so it couldn't run. I just set my Taiwanese filter grinder for espresso, and I was grinding shots, Ek43 style.</p>

<p>Here's my rundown on equipment:</p>

<ol>
<li><p>2 group, HX machine - save power consumption, especially if
electrical wiring is compromised. There's a guy on Instagram who
pops-up with a Slayer 1 group though.</p></li>
<li><p>Espresso grinder of choice. If you're not gonna do the pre-weigh style, then the doser-timer is really great.</p></li>
<li><p>Wooden pourover stand -- custom make it yourself :) It's great for feature photography by the journalists.</p></li>
<li><p>Garden spray -- so you can rinse your pitchers and dump into a waste container. Unless you can install a water pump and tap water
reservoir? Pretty hassle if you ask me.</p></li>
<li><p>You might want to use an induction cooker for your swan-neck kettle. BUT, if you use an electric kettle instead, and transfer it
to your pourover kettle, you only lose a couple of Farenheits, which
is not so bad for bright filter coffees.</p>

<ol start="6">
<li>If you can plug-in a frige, great. Otherwise, a cooler and camping ice packs would do.</li>
</ol></li>
</ol>

<p>Here's my last suggestion, because even if you're just a kiosk, there's a ton of stuff that needs to be inside your booth.....</p>

<ol start="7">
<li>Small rolling table you can place beside your point-of-sale, where customers can rest their stuff while ordering from you. I used to have a lot of counter space where my customers rest their notebooks, laptops, ladies' bags...but then I put my food program on that space. At the end of the day, you can just keep the mini-table behind the counter. </li>
</ol>

CC BY-SA 3.0
2016-05-14T17:40:02.830Z
2016-05-14T17:40:02.830Z
wearashirt
<p>What equipment is pretty typical for a coffee stand at a farmer's market?  I would like to server pretty standard drinks including drips, pour overs, lattes, espressos, etc.  What are suggested menu items to have to really establish a clientele, but to also not go overboard on expenses, and what equipment is generally needed to open a stand?</p>

<equipment>
Typical set up/menu for farmer's market coffee stand?
Geoffrey West
# Typical set up/menu for farmer's market coffee stand?

(Asked by: username_0 on 2016-04-26)

What equipment is pretty typical for a coffee stand at a farmer's market? I would like to server pretty standard drinks including drips, pour overs, lattes, espressos, etc. What are suggested menu items to have to really establish a clientele, but to also not go overboard on expenses, and what equipment is generally needed to open a stand?

**Tags:** equipment


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## 1 answers

### Answer by username_1 on 2016-05-14. Score: 2

US Barista Champioin Charles Babinski, in his Go Get 'Em shop, grinds coffees ahead of time. I've implemented it in my shop, and it's not so bad, flavorwise. Meticulously weighed shots, ready for consecutive banging. You save money on the grinder.

I also just run a kiosk, and just have one espresso grinder. One time a connection inside it got loose, so it couldn't run. I just set my Taiwanese filter grinder for espresso, and I was grinding shots, Ek43 style.

Here's my rundown on equipment:

1. 2 group, HX machine - save power consumption, especially if
   electrical wiring is compromised. There's a guy on Instagram who
   pops-up with a Slayer 1 group though.
2. Espresso grinder of choice. If you're not gonna do the pre-weigh style, then the doser-timer is really great.
3. Wooden pourover stand -- custom make it yourself :) It's great for feature photography by the journalists.
4. Garden spray -- so you can rinse your pitchers and dump into a waste container. Unless you can install a water pump and tap water
   reservoir? Pretty hassle if you ask me.
5. You might want to use an induction cooker for your swan-neck kettle. BUT, if you use an electric kettle instead, and transfer it
   to your pourover kettle, you only lose a couple of Farenheits, which
   is not so bad for bright filter coffees.

   6. If you can plug-in a frige, great. Otherwise, a cooler and camping ice packs would do.

Here's my last suggestion, because even if you're just a kiosk, there's a ton of stuff that needs to be inside your booth.....

7. Small rolling table you can place beside your point-of-sale, where customers can rest their stuff while ordering from you. I used to have a lot of counter space where my customers rest their notebooks, laptops, ladies' bags...but then I put my food program on that space. At the end of the day, you can just keep the mini-table behind the counter.


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