To buy a coffee truck in Amsterdam, focus on access, power, and throughput—not just price. Set a realistic all‑in budget of €25k–€90k (vehicle, 2‑group espresso setup, plumbing, wrap, contingency). Choose Euro 6 diesel or, better, electric to handle Amsterdam’s environmental zones and zero‑emission rollout from 2025. Source trucks on Marktplaats, TrucksNL, Mobile.de, or from Dutch builders (De Foodtruck Company, Karsten). Checklist: under 3,500 kg (B‑licence), recent APK, service hatch ergonomics, handwash sink plus dish sink, potable water and sealed waste tanks, 16A shore‑power inlet, 3–4 kW espresso machine, 64–83 mm grinder, water filtration to prevent scale, and either a quiet 6–8 kVA generator or 5–10 kWh lithium/inverter system. Register with KVK (VAT follows), operate under the Hygiënecode voor de Horeca, and take product/bedrijfsaansprakelijkheid insurance. Standplaatsvergunningen are scarce; validate revenue via events, markets, and private catering first—contact organizers, ask for power specs and fee structure, and confirm waste rules. Aim for 120–180 cups/hour with a two‑barista layout, fast POS (contactless), and a concise menu. Pre‑purchase: get an RDW‑recognized inspection, check corrosion, payload left after build, and plug‑test the espresso machine under load. If unsure, rent a truck for 2–4 weeks to test locations and demand before committing capital and long-term storage.
