There is a large white counter that spans the center of the shop. This countertop is a combined marble/plaster mixture and has a lacquered finish, which can only be achieved by thorough hand-polishing over many days by a skilled professional. I specifically chose this type of countertop because I thought it perfectly symbolized the delicate process of brewing a cup of coffee. From hand-picking the coffee beans, to carefully roasting, and slowly brewing it, each part of the process requires dedication, as well as a professional’s touch. I pictured a place, where through a single cup of coffee, one is able to see and connect with world unlike their own.
The coffee bean stockyard is takes up one entire wall, and includes carefully selected coffee beans from all over the world. In order to create a high-ceilinged open space, the original wooden construction required additional structural support. By installing the coffee bean cellar, required to maintain temperature and humidity for the best quality coffee beans, it was possible to construct the necessary support. The interior of the shop is the exposed construction of the original wooden building. This project is a showcasing of the balance between new and old; fresh coffee beans from all over the world served in a shop originally constructed over 50 years ago.
Designed by Masaki Kato, Aki Hiraoka / Puddle
Photography by Takumi Ota
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