Our Superbar is officially complete. Built from scratch by our colleague Eóin, it’s a showcase of innovation, craftsmanship, and functionality. After weeks of planning and construction, it’s ready to handle everything we need for events and in-house service, from hot drinks to cold brew and cocktails.
The Problem
Hosting large events highlighted a challenge: standard bar setups were either too small, lacked flexibility, or were built without considering the full range of service needs. We wanted a bar that could handle bag-in-box cold brew, concentrates, pour-over coffee, hot drinks, sparkling cocktails, and more without compromise. Every aspect of service, from speed to reliability, had to be considered.
Design
Eóin took the lead in designing the Superbar from scratch, focusing on functionality, mobility, and modularity. The layout was planned to allow multiple drinks to be served simultaneously, from pour-overs to hot beverages, cold brew, and our signature sparkling cascara concentrate the only one of its kind in the country. Built-in electrics, rails, and dedicated stations for each type of drink ensured speed and reliability, while remaining adaptable for future events. Every detail reflected our expertise in cold drinks, cocktails, and high-volume service.
Build
Construction was methodical and precise. Framing, electrics, plumbing, rails, and doors were installed to create a bar that could handle multiple drink types at the same time. Each station, from pour-over and hot drinks to cold brew and cocktails, was integrated seamlessly. Special attention was given to durability, functionality, and ease of service, ensuring the Superbar could perform under high-volume conditions while maintaining a professional look.
What Makes the Superbar Different
We built the bar with Marco boilers and dispensers to support fast service and to give a stable base for cold brew. Their layout work helped shape the station, and we brought our cold brew system to the centre of the setup. We can make cold brew drinks with no prep because our cold brew system pours straight from our five litre bag in box range. This lets us serve a full menu fast while keeping every drink consistent.
How the Superbar Works
Inside the Superbar are the systems that let it handle real service pressure. Two pour’d systems support bag in box coldbrew, matcha and concentrates. A FRIIA unit delivers chilled sparkling water or cocktails.
Milkpal allows us to create seamless hot and cold foam as well as full coldbrew, matcha and concentrates on milk. A UC4 and a UC3 cover both hot and cold demands. Water filtration protects and stabilises every component. These elements work together to move from pour overs to cold brew to sparkling drinks without slowing down.
Launch
The Superbar made its debut at our Cold Brew event, where it was used for the first time in a live setting. Seeing it in action, serving drinks smoothly and efficiently, showed how well the design and build came together. The team and attendees were impressed with its functionality and look, and it quickly became a focal point of the event. Serving our signature sparkling cascara concentrate was one example of how the bar could deliver unique drinks that set us apart.
Impact
The Superbar has transformed the way we present and serve drinks at events and in-house. Its modular design and bespoke capabilities allow us to deliver a range of beverages without compromise, from hot drinks and pour-overs to cold brew and sparkling cocktails. It’s a solution engineered to perfection, reflecting the thought, skill, and expertise of our team. The Superbar is ready to meet the demands of future events and high-volume service, providing flexibility and reliability that standard setups simply can’t match.
