Intro
Dublin Coffee Festival returned to the RDS from 10th to 12th April, bringing more than 5,000 people through the doors over the weekend.
For us, it was our third year at the show and the most complete setup we’ve brought to date.
The setup
This year centred around the Silverskin Superbar.
Built for speed and consistency, it allowed us to serve sparkling cold brew cola and sparkling cascara on demand, ready in seconds.
Alongside this, we ran a Poursteady to serve filter coffee throughout the weekend, giving us a clean way to present our coffees at scale while keeping consistency in every cup.
The Piaggio Ape was also on display, tying everything back to how we think about coffee service in real environments.
The coffee
At the centre of it all was 209.
A whiskey cask aged coffee created with Dingle Distillery, presented in our new packaging and served across the weekend.
The coffee was sourced through our partners at Gasharu Coffee in Rwanda, then rested in Dingle casks before roasting.
The response
From the first pours, the reaction was immediate.
People tasted it, paused, and came straight back with others.
It felt different, something people hadn’t experienced before.
By Saturday evening into Sunday morning, it was sold out.
We had a full day left where we couldn’t meet demand.
What’s next
A small amount of 209 is still available online now before the next batch.
We’re also releasing two new blends for summer:
Suaimhneas (Inner Peace)
Oidhreacht (Heritage)
