Bar Design and equipment Cafe Bar Design must be seen

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(Zheng Jiahao, Wang Shiyu, Learning to Design Cafe and Open a Shop)

The bar is the core of the coffee shop, the type usually changes according to the location of the coffee shop, and the details usually change according to the way it is brewed, sometimes with multiple functions or compound properties. The following will tell coffee shop owners how to choose a bar that suits them and what equipment they should have in it.

Coffee bar has a variety of forms according to the business needs of the cafe, the following four types: fast take-out type, internal basic type, internal dining room type, Nakajima type is the common type.

Fast out-of-band

In the early days, the take-out bar design was usually Italian-based, and the design usually highlighted the Italian coffee machine. Recently, some stores will focus on hand-flushing, and the equipment is very simple. However, because of the slow speed, it is more suitable for moving coffee carts or stalls that follow festivals and events. Recently, the popular mechanical cooking will focus on the integrated design of new equipment, and there are even many innovative bar designs.

Basic type for internal use

The bar of an internal coffee shop is usually a bright spot in the space, because the process of brewing coffee with the bar hand is also the core value of the coffee shop. The bar of the internal coffee shop usually needs to make some desserts or food. At the same time, it also needs to have the checkout function.

Internal dining room type

Restaurants with more meals usually have two choices at the bar. Pay attention to the take-out coffee restaurant, the bar will be set up independently, usually set the bar near the window, and set up a special window. Coffee shops that pay attention to dining and coffee at the same time, the bar may be set up next to the kitchen, because they can support each other.

Nakajima type

The Nakajima bar is designed with a high theme, so it is more suitable for shops that interact closely with customers, such as community-based coffee shops, or shops selling beans, but not for shops that need to make cups quickly, because the utilization rate of the bar is too high. It's more difficult to stay beautiful at any time.

Bar detail design and equipment

With the development of boutique coffee, different brewing methods, today's bar can be mixed with a variety of brewing equipment to meet the diverse requirements of modern people, so the detailed design of the bar is becoming more and more important, not only beautiful, each kind of equipment has its own needs, but also need to take into account the interaction with customers.

Italian coffee machine workbench

In the traditional Italian coffee machine is the core of a coffee shop, all the equipment will be around the Italian coffee machine, including scales, bean grinders, sinks, milk foam washing machine, the function needs to pay attention to the water intake and drainage position of the electric load, in the design is usually exposed Italian coffee machine, other parts are adjusted according to the moving line.

Hand flushing worktable

The hand-brewing worktable usually has a hand-brewing apparatus, a scale, a bean grinder, and a stable hot water supply. the demand for hand-brewing equipment is usually very simple, but with the increase of automation equipment, a stable hot water supply and drainage system is becoming more and more important, and the hand-flushing platform is usually relatively low and more suitable for display to guests, so it is generally deliberate to lower the height of the table so that customers can see the process of hand-brewing coffee.

Coffee shops that attach importance to coffee culture or need a cup test sometimes have a cup test table, which requires more space for baristas to discuss. In addition to placing many coffee cups, they also need a simple sink.

Ice drop equipment

Usually the ice drop equipment can be in the bar or outside the bar, because the ice drop equipment is usually beautifully shaped, it is very suitable for appreciation in the process of ice drop, and there is no need for bar hands to operate in the process of ice drop, so many stores will put the ice drop equipment in the visual focus of the space.

Ice brewed coffee (Cold Brew)

It may be that the weather is really too hot. Cold Brew, a long-standing cold-soaked coffee, suddenly became a popular coffee keyword around the world last summer. Many famous coffee shops in Europe and the United States have launched their own bottled Cold Brew coffee drinks, which are very convenient and fashionable for everyone to drink outdoors. Cold Brew is not a common ice drop coffee, the concept is actually similar to cold tea, is a large number of coffee powder soaked in cold water, refrigerated for several hours before filtering out the excess oil bottled, this cold soaking method will amplify the coffee flavor, aroma, reduce acidity, the flavor will be cleaner and purer.

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