Our New Space

[xristrettox]

Here we go. Our second shop is in the works. We thought we'd share the new drawings with our Coffeed family, looking for any input before we break out the heavy equipment. Big, MASSIVE shout out to our architect, Mr. Ben King. Ben, a religious double espresso customer of ours, has been instrumental in helping us with design and flow. He understands coffee, in a way most architects don't (the guy has a Synesso plumbed into his kitchen). Thank you Ben!




Some side notes:

1. We're using Stumptown Coffee Roasters.
2. The total square footage is approx. 2500 sq. ft.(2000 retail, 500 storage/training room/office).
3. We're planning on using a modified 4 group Linea.
4. The space has 3 phase power.
5. The bar is "free standing". There are no walls incorporated into the bar.
6. We're attempting to create as much "barista visibilty" as possible.
7. The retail space is a combination of two original spaces (we demo'd the separation wall. The space to the west is 5 inches lower than the space to the east).
8. The floors will be a combination of concrete and reclaimed fir.
9. The entire storefront is windows. There is a large, glass garage door in the back of the space.
10. There are two doors in the storefront. One is an entrance (west door), and one is an exit (east door).
11. We will be serving French Press coffee.
12. Two fully functioning, independent baristas. Each barista has approx. 5 ft. of prep area, their own hand sink (for cleaning milk pitchers, etc.) and their own two door, undercounter refer.

We are posting this in hopes to get feedback from the coffee community. Any ideas about design, layout, and flow will be greatly appreciated. Please feel free to ask any questions about what you see; we really want to have some dialogue about what we have planned. Thanks for your input, and look forward to us opening in late October!

(posted by Kevin)

[onocoffee]

Looking cool, Billy.

But how about a larger image so we can see the detail? The jpg is too small and too low res to see what's going on.

What's up with the lower right hand space with the two doors? Will that be your space as well?

Is there table seating or just the bar seating?

Are you required to install a new (second) ADA rest room? If not, I wouldn't put one in. Save on the cost and you get a little more customer area.

What about storage? That's one thing I can't get enough of - for paper for coffee for whatever.

How about refrigerated storage?

[xristrettox]

here's another view if you want a bigger shot.

[xristrettox]

Good questions Jay. While you were posting I was getting that flickr image ready. The room to the lower right is ours as well, and will be used for dry storage, extra regrigeration, and as a training room (looking to throw in a two group back there). There is an extra bathroom (for employees) as well.

We have not finalized all of our seating. One thing that Kevin and I really want to do is to offer several different environments. We have the bar seating (which will allow more seating than what shows), multiple spots for window bar seating. Couches in the NW nook area, bench seating with two-tops on the far east wall, and a combination of two and four-tops down the "hallway" leading to the garage door. We do want to put in a couple more couches though... whether that be next to the garage door or by replacing the bench seating.

Also, along the front of the bar we want to create a leaning bar, so that customers who are wanting to chat with the barista while they work will find it comfy and inviting. I would like to point out that these blue-prints are what we are using to get our permits, and the final design may change a tad to accommodate future ideas.

[xristrettox]

The elevation change between the two spaces turned out to be one of the bigger challenges with the new space. ADA requires a ramp to connect the two spaces in order to allow wheelchair accessability to bathrooms and service areas. You will see this located just north of the bar. We will be cutting into the concrete and then re-pouring to create the ramp.

The "hallway", however, will be raised up to be level with the East space. This elevated portion will be hardwood and is not required to be ADA accessable.

Also, the far left storefront door is currently planned to be an enter only, while the right one will be an exit only.

[Mark Prince]

Looks friggin' awesome Billy and Kevin.

I've got nothing to add to the convo, except to say best of luck with it, and can't wait to see it open!

Mark

[onocoffee]

Ah, there we go! Much nicer with the detailed imagery.

My main concern with your storage/training room is accessibility. In times of need (i.e. when you're running low and need to pull stock from the back room), it would be humbug to have to go out the garage door, hook a 'U' to get into the space. Any possibility to cutting a door into the wall separating the training room from the "hallway"?

Also, if the room is going to be used for training and if you're planning on making it look nice, why not show it off and cut a long window along that hallway wall so that interested customers can see in and observe? Kinda kind the modern-day Krispy Kreme stores or the window from the roastery to the training room at Stumptown.

By the bar layout, it looks as though ordering and service will be barista driven with at least two baristas working the bar and fulfilling orders from both sides of the Linea. Will you be using a register/POS? If so, any thoughts on placement?

Haven't been to the original Albina Press, so I don't know your menu, but will you be offering pastries or other items besides coffee? If so, how will you display them and where?

I noticed that there are only two 27" undercounter reefers - will this be enough? Personally speaking, I would feel more comfortable with some sort of "backup" reefer nearby to keep additional milk and supplies. Might be some possibilities by the seated bar depending on the planned bar height. I like the glass door, lit back bar reefers that Stumptown 3rd and Ash uses for their bottled beer. Smart and sharp looking - and companies like True make a few models in a 24" depth so it doesn't have to take up too much space.

Sure you two are on this one, but there can never be "too many" electrical outlets.

And don't forget additional electric to accomodate the "guest grinder" so that you too can serve something like Murky Toscano without telling anyone!

You mentioned that the "hallway" will be raised level with the East space, will there be a "step up" somewhere that's not indicated on the plans? It currently looks like the step is up to the left service area behind the bar and behind the bar at the line separating the original spaces.

It's exciting to build a new place and I love the garage door (with glass panels please?) and the reclaimed timber flooring.

And what are the details on this "modified" Linea....?

[nick]

Kevin...

Looks great! I've been thinking a lot about a similar "free standing" (as you call it) bar for a while as well. Love it!

I have only a few questions/comments:
- why a 4-group rig instead of two 2-groups?
- where's the POS? I always try to visualize customer flow... is there a cash register spot?
- I don't know how much this sort of thing matters in Portland, but in my experience with Mid-Atlantic cold-dry winters and hot-humid summers, those espresso grinders are too close to the front door. The constant change in humidity and temp would wreak havoc on your dialed-in grind. Again, in the PDX, it might not matter as much, but I thought it was worth mentioning.

Can't wait to see the shop once it's up!

[Rich Westerfield]

Guessing you've already thought of this, but if you want to add one or more Clovers later on (or maybe some other type of station), where would you put them?

[scottlucey]

is that a clover i see? is it in a closet? service area?

[KFuller]

Awesome questions! Already got us thinking.....

Jay, to answer a few of your questions:

As you can see on the drawings, there is no access to our storage/training room from the cafe. That will change in the coming weeks. We will be cutting a door next to the original bathroom leading into the back room. I don't want the city getting involved in the back space, so the drawings don't include any detail. I love the window idea! Besides lots of dry storage, there will also be 3 or 4 milk refers in the back, along with a training area (set to competitiion specs), and an office area. It also includes an employee bathroom/shower.

The cash register is located to the far left of the machine (if your standing behind the bar). No plans for a POS. Keeping it old school. The (very small) pastry case will be set up next to the cash register.

We plan on having a total of three UC refers. And as I mentioned, lots of extra refrigeration in the back room.

Going to Seattle today to test run some equipment. I'll let Billy talk more about our ideas for the modified Linea. We will have plenty of room for grinders. Lots and lots of grinders.

We've been rolling Murky Toscano for 6 months. I was supposed to tell somebody?

[xristrettox]

As Kevin said the till will be placed far left with the intent for the customers to slide down the bar to the far right service area. This obviously poses some problems to my flow concious mind. (i.e. how hard will it be for the barista at the far right to recieve orders? Will it be difficult for the left barista to serve around the right and onto the service area?) We may even have the barista serve onto the lip that you see by the machine, and not serve down at the service area. I think I've seen this at Zoka UZ?

We're staying away from glass refers. It is a lot easier to keep the ss clean and I don't want my barista to have to worry about whether they put their gallons into the fridge with the handles all facing right

We will for sure put glass panels in the garage door. The door is a custom roll up and we were going to replace the whole thing with a door that would double as an awning (think bluebottle). The cost of a whole new door was a little too much, however, so we're stickin with the roll up.

As far as machinery, that is still up in the air. A four group or 2 two groups, with xyz mods. We are leaving here in a few to go up and consider our options. One thing is certain... La Marzocco. One thing for everyone to keep in mind is that we own one (1) coffee shop and we do have a budget here. I would love to have 3 clovers and my own little vacuum pot bar, but we might have to wait till shop number 3 or 7 comes on line.

I'm not too concerned about grinder location in regards to the door. When I worked at division stumptown there was hardly 10 feet to the door, and we just pushed through it with no problems.

Keep the questions coming, it gives us more to go over!

I would like to reiterate that these plans were made to get our permits, and are open to change. If you saw the original plans for our first store, you would see what I mean

[xristrettox]

[Ryan Willbur]

So, why no Vac Bar? Or at least a burner built into the seated bar so you could brew vac pot to order? It really is a good idea...

[xristrettox]

So, why no Vac Bar? Or at least a burner built into the seated bar so you could brew vac pot to order? It really is a good idea...

Yeah, I know.

It is really difficult to incorporate french press + clover/vac pot/whatever, unless it's just a drip brewing system that you can just grind a large batch and hit a button. French Press is a large part of our identity (in case you haven't noticed the name of our business), and adding the vac wasn't something that we were willing to take on right now. If this store grows into something where it can sustain an extra body that we can count on to do vac/clover/frenchpress then we would love to. It's just not a reality right now though.

Don't be surprised if you see me in there with several of my own occasionally brewing some up for show.

[Matt Milletto]

Looking good guys! I'd like to take a look at it in more detail tomorrow, taking today off. 2500 sq ft. rad!

- Matt

[onocoffee]

After this round of Qs, my concern lies with having only one register on the west service counter.

Without knowing this, I presumed that the customer would walk in and one of two baristas working the 4G would take their order and then the customer would go to the corresponding side to complete the order.

If you push all the customers to the west counter then that might create a blockage to access the "hallway" part of the shop.

I wonder if you used two registers, one on each counter, would that create a smoother workflow.

(of course, for reporting purposes, there's only one register in the store...)

[terry]

Looks great guys! Swing by the new shop in Oly and I'll show you some of the idea we installed.

[barry]

The "hallway", however, will be raised up to be level with the East space. This elevated portion will be hardwood and is not required to be ADA accessable.

I would encourage you to look forward regarding accessability in that hallway. If that back room is going to be your training room, etc, then that hallway really should be ADA for your employees. You can sneak it by the city now, because they don't know the future use of that spot (I'm not even sure how wise it is to keep that off the radar at this point), but, really, do you need that 'other shoe' hanging over your head for when someone comes in and says, "hey, your storage/training area needs to be ADA accessible, so you have to rip out that hallway".

[xristrettox]

the hallway does not need to be accessed in order to get to the training room. The door for that room will be directly across from the mop closet.

[Matt Milletto]

Personally speaking, I would feel more comfortable with some sort of "backup" reefer nearby ...

no worries jay ... this IS portland.

Did anyone already ask about placement of condiment bar?

GENERAL RULES IN BEVERAGE PREP/CUSTOMER SERVICE AREA:

* counter height should be 36" except at point of order/service, and at condiment bar
* cabinet/counter depth should be 33" (front to back) - this allows for the insertion of under counter refrigeration which is 30" deep, leaving an extra 3" of space for outlets & plumbing
* isle width in working areas should be no less than 4'0" wide, but preferably 6'0" wide.
* easy access should be provided to customer seating area & back of the house from the beverage preparation area.
* condiment counter - w/ trash disposal hole/can under - typ. 48" to 72" wide x 24" deep

have you thought anymore about putting a 48" two door undercounter fridge in addition to the 27" like Jay recommended?

good luck, when do you start buildout? Are you having a paint and beer party or what?

- matt

[Matt Milletto]

Another topic I have been discussing on another forum is electrical amperage ...

here is a post dealing with this, the cafe in discussion is a bit different in scope, i.e. more food, etc. but this may be helpful ...

It is a common mistake to not have adequate electrical service. 200 amps is generally not enough for an average coffee house, and even a 1500 sq. ft. cafe can use between 300-400 amps.

Once you add up all equipment amperage, let's say it comes to about 225/250 ... this amount then does not include area lighting, signage, stereo, HVAC, television, etc.

I believe too that electrical panels often come in 200 amp panels, so 400 might be the easiest installation.

Also, unlike in your home you should not batch circuits with multiple equipment as in your coffee house, especially during a rush you may be running everything at once.

here is a basic idea of some equipment averages:

espresso machine 30 amps
burr grinders 5 amps each
bulk grinder/portion control 17 amps
pastry case 9 amps
merchandiser fridge 6 amps
auto dish washer 50 amps
water heater 30 amps
water filtration system 2 amps
refrigerators (under counter/upright) 8-10 amps each
freezer 12 amps
ice machine 14 amps
granita machine 11 amps
microwave 15 amps
cash register (low amperage)

- Matt

[Brett Hanson]

Another topic I have been discussing on another forum is electrical amperage ...

here is a post dealing with this, the cafe in discussion is a bit different in scope, i.e. more food, etc. but this may be helpful ...

It is a common mistake to not have adequate electrical service. 200 amps is generally not enough for an average coffee house, and even a 1500 sq. ft. cafe can use between 300-400 amps.

Once you add up all equipment amperage, let's say it comes to about 225/250 ... this amount then does not include area lighting, signage, stereo, HVAC, television, etc.

Good points/questions for sure.

How are you going about your electrical permit? Do you have a consulting electrical engineer on board creating plans and load calculations or are you having your electrician try to work some over the counter action?

And not to hijack; are folks here bumping up against their 200A or 225A service sizes? In everyday situations? Or during the permit review process?

[barry]

the hallway does not need to be accessed in order to get to the training room. The door for that room will be directly across from the mop closet.

in best emily litella voice:

never mind.

[barry]

And not to hijack; are folks here bumping up against their 200A or 225A service sizes? In everyday situations? Or during the permit review process?

in our old store (1200sqft) we easily maxed out the 200amp panel, although we seldom (if ever) blew a breaker. the circuit allocations required by code, however, can gobble up available amps, even if those amps are never utilized.

our current store (2400sqft) has a big honkin' 400amp panel, and, while there's not a surfeit of unassigned circuits, we're not quite as crunched as before. i had amp space to put in three 220v hookups in the back room for espresso machines & a welder.

3-phase would have been nice, however, as then we could have had larger a/c units.