- Article by Online Editor
- Photography by Andrew Wuttke
- Designer Breathe Architecture
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The brief was to take an existing inner-city warehouse and transform it into the most ecologically sustainable roastery and cafe facility possible. The design response provides three interlocking but distinct spaces, with a simple plywood and steel window strategy to divide them while natural lighting and cooling.
The insulated green bean storage was positioned at the shaded southern end of the building where stable temperatures were crucial. The main roasting and packing areas are centrally located, with the laboratory and hydroponic garden linking it to the main cafe area. The lab is accessible to the staff and patrons during cupping and tasting sessions, with steel framed windows at each end allowing views into the roastery from the cafe.
The existing building was stripped back to provide a textured backdrop of exposed brickwork, timber trusses and a patchwork of different floor slabs to the cafe. A wall of rainwater tanks acts as a partition between the roastery and the washrooms while also functioning as a heat sink for the temperature spikes produced by the roasters.
The design is both relaxed and refined, functioning as an example of how sustainable manufacturing and hospitality can work together to create a great cafe experience.
Team Project Architect: Jeremy McLeod, Design Architect: Brandon Hng
The Danish bar stools were originally produced in the mid 1950s and are the first to be released in Workspace’s new 'Origin’s Collection'.