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Cold Brew
Nitro pours and flash-chilled cold brew, made to hold at volume for a full show day without watering down.
Book a Cold Brew Bar →Cold Bars & Cold Brew
House sparkling sodas, flash-chilled and nitro cold brew, and fresh-pressed agua frescas. Built for summer floors, outdoor footprints, and rooms that need volume without a wait.
Built on ten years of operating bars and a national network of 2,300+ baristas.
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Sparkling Sodas
House sparkling sodas built on real syrups, not concentrate — a non-caffeinated option that still feels considered.
Book a Soda Bar →
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Mocktails
Fresh fruit, fresh press, made to order — a bright, hydrating option for outdoor footprints and hot rooms.
book mocktail bar →
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Pair It With Espresso
Any cold bar pairs with an espresso bar for full-day coverage under one crew.
See Mobile Espresso Bars →
Cold bar service- Trade show boothsA cold bar to pull traffic across the aisle. High throughput, small footprint, service that lasts the full show day.
- Outdoor summer eventsFull-sun footprints where a hot bar is the wrong call. Cold brew and agua frescas hold the line moving without melting.
- Retail + pop-upsA cold bar gives a storefront a reason to be visited twice, then photographed and posted.
Good To Know
The answers planners ask for first. The rest we scope on a call.
How much space does a cold bar need?
Most cold bars run inside a standard 10' × 10' booth with room to queue. ESOM builds from booth scale up to ballroom.
What power and water does a cold bar need?
A standard outlet covers most formats. ESOM brings the water and all the ice the cold brew and iced drinks run through, and confirms electrical loads before load-in.
How many baristas staff a cold bar?
Two baristas keep a steady line moving. ESOM staffs to guest count and program length, not to a flat rate.
Can we pair a cold bar with hot espresso service?
Yes. A cold bar pairs with an espresso bar for full-day coverage: one crew, one point of contact, one invoice.
ESOM · Start a Program
Tell us who is
in the room.
Guest count, date, venue, and the crowd you are serving. We come back with the bar, the menu, the crew, and the footprint.
