We produce the moment a drink in hand becomes a reason to stay.
Espresso State of Mind is a beverage hospitality producer. We scope, build, staff and run the bar that makes a room a place people stay.
Home base is Long Island City, New York. We work across the city and quote surrounding markets on request. Since 2016 we have poured for Google, Meta, Adobe and American Express.
01 — Origin
It started behind the bar
ESOM began in 2016 as a single mobile espresso bar working Queens and Manhattan. The lesson came fast: the drink is never the point. The bar is a place people choose to stand, and standing is where conversation happens. Clients kept asking for the same thing in different words: make our room the one people come back to. We stopped calling ourselves a coffee vendor and started building what they were asking for.
One mobile bar in 2016. A production company today.
Early build — replace with archive photo
Ten years, one through-line
Every step widened what we could produce without changing why we produce it.
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2016
First pour
One mobile espresso bar. Queens and Manhattan, weekends and pop-ups.
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2018
The Circuit
We launch the Latte Art Circuit and start meeting the country's best operators.
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2020
The Academy
Training goes formal. The Circuit becomes a bench we can staff from.
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2023
Enterprise floor
Google, Meta, Adobe, American Express. Activations, trade shows, corporate hospitality.
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2026
Beverage hospitality
Managed service for meetings, brand events and repeat calendars across New York. The Circuit keeps running alongside.
The circuit is not marketing. It is where the operator network came from.
03 — How We Work
We produce. We don't rent.
Most beverage vendors assemble a job from parts they do not own: rented equipment, agency-sourced staff, a menu picked off a list. We own the parts and we own the brief. That is the whole difference, and it shows up on the floor.
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01
One team, build to breakdown
The crew that scopes your bar is the crew that runs it. No subcontracted handoff on the day.
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02
Operators, not staff
Every barista comes off our own bench: trained through the Academy, tested on the Circuit.
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03
A clear scope
Service hours, guest count, site requirements and what changes the price, in writing before we commit.
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04
Throughput is the metric
We scope to the traffic you want, not the traffic you will get. Line management is part of the build.
On-site production — replace with build photo
04 — The Network
An owned property, not a vendor list
ESOM created and still produces the Latte Art Circuit and the ESOM Barista Academy. A decade of competition culture built a 2,300+ operator network: people we have watched compete, trained ourselves and can call by name. It is the reason we produce experiences instead of renting them, and the reason a bar in a Midtown lobby runs the way a bar on a show floor does.
Circuit or academy — replace with event photo
The bench
- 2,300+ Baristas in network
- 10 yrs Competition circuit
- NYC Home market
- 1 Accountable lead per project
Who you'll actually work with
Small core team, deep bench. The people below are the people on your emails and on your floor.
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Ruben Pereyra
Founder · Commercial Lead
Started ESOM with one mobile bar in 2016. Owns the brief, the relationships and the scope.
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Javier Alvarez
Co-Founder · Beverage Lead
Menu, service quality, crew briefing and equipment. The standard every bar is held to.
We hire from the network. Open roles are posted on the careers page.
Start Here
Tell us the room
Send the brief, the venue and the date. We come back with a costed scope, a crew and a named lead.