By Dario Pieber
Two weeks ago, I had the incredible opportunity to serve coffee at the World Economic Forum in Davos. As a barista, this is not an event I usually have access to—what a different world!
The setup included 13 stations, each catering to different guests. Rent a Barista, my business, specializes in providing elevated coffee experiences for exactly these types of high-end events. We bring everything needed to create an exceptional coffee service.
At Davos, I was responsible for one station, ensuring that each guest received the best possible coffee experience. Paired with an elevated cuisine, the coffee had to be outstanding.
The logistics were intense: two full days of setup, one test-run day, four crazy busy days of service, one relaxed final day, and then a full day to pack everything up. Over the course of the event, I went through 21kg of coffee beans at my station alone.
It was fascinating to observe how people from different cultures enjoy coffee. Some preferred light, fruity espressos, while others leaned towards stronger, classic brews. To meet their expectations, I had to tailor each cup to individual preferences.
With such high demand for coffee, milk, and alternative milk options, maintaining cleanliness was absolutely crucial—not just for hygiene, but also to ensure the best coffee flavor profile in every cup.
At the end of each day, efficiency in cleaning was key. When you’re serving at such a high volume, a spotless setup isn’t just a nice-to-have, it’s a necessity. I relied on Cafiza to keep my espresso machine in top shape, removing coffee oils and residue that could affect taste. Even after pulling hundreds of shots daily, Cafiza ensured that my machine remained pristine and operating at peak performance.
For the steam wand, I followed a rigorous alternating cleaning schedule using Rinza. One day, I used the acid-based Rinza to break down milk residue and eliminate milkstone buildup. The next day, I switched to the alkaline-based Rinza to effectively remove any lingering traces of alternative milks, like Alpro Soy and Oat. This alternating method kept the steam wand performing flawlessly, preventing blockages and ensuring perfect microfoam.
Beyond espresso machines and steam wands, grinder maintenance was equally important. Coffee oils and residue can build up quickly, affecting grind consistency and flavor. That’s why, at the end of the event, I used Gridz to clean out my grinder, removing any leftover particles and ensuring it was in perfect condition for the next job.
The week was filled with incredible interactions over coffee, and I was honored to serve excellent coffee to such a diverse group of people. Events like these remind me why I love what I do—bringing people together through coffee, no matter the setting.
And thanks to Urnex products, I was able to keep my setup in pristine condition, ensuring that every cup was as fresh and flavorful as possible.
About the writer:
Dario Pieber is a 2x Swiss Latte Art Champion (2023 and 2024) and placed 4th at the World Latte Art Championship in 2024. With over 6 years of experience as a barista and coffee trainer, he is passionate about elevating the coffee craft. Dario is also the founder of the Dario Pieber Milk Jugs, designed to enhance latte art performance, and since April 2023, he has been the co-CEO of Rent a Barista. As a roaster for 3 years, Dario continues to push the boundaries of coffee excellence, making his mark in the industry as an entrepreneur and coffee expert.
Find Dario on IG: @DarioPieber
https://www.dariopieber.com/