Unimelb-ABPL90142-Master of Architecture Studio C-Studio 04-Group05-Xiangyi WANG & Jieze TAN

CITIES WITHOUT COUNTRY Fitzory: A Food Manifesto Group 05 Jieze TAN 1199036 Xiangyi WANG 877164

TABLE OF CONTENTS

1.

‘THE COFFEE VALLEY’ Overview about the project p. 02 2.

‘ABOUT THE INTEGRATION’ From the traditional production to the future living style p. 04 3.

‘A SITE VISIT’ A close-up observation of the building p. 10

Many people can't get through the morning without a cup of coffee.

Coffee can be refreshing at work and relaxing in life.

Our project moves the origin of coffee from the distant equatorial region to the community of Fitzroy.

For those who can't live without coffee, we offer a combination of residential, work, and recreational housing. In this space, the residential space, the work area and the leisure area combine different functions like the fusion of milk and coffee in coffee.

1.

‘THE COFFEE VALLEY’ Overview about the project

Coffee is an important part of Melbourne’s culture. It can be said that Australians cannot live without coffee in their daily life.

Dairy products and coffee are the two staple ingredients to make coffee at any given cafe. When combined under different processing procedures they form various flavors loved by Melbournians and indeed people all over the world.

The blending relationship between coffee and milk brings new possibilities. Therefore, in this project, we want to achieve the integration of residential space, growing space, and leisure activities, expressin the blending of Melbourne’s coffee culture with our vision for the future of coffee production.

E XPLODED A XON OM ETR I C 1

2

Seedling

TRADITIONAL PRODUCTION MANUAL

Growing

Coffee Cherry

2.

Hea t i ng S ys te m

Ro a s tin g C e n te r

‘ABOUT THE INTEGRATION’ From the traditional production to the future living style

Green Coffee Bean

3

4

Picking

Drying

Roasted Coffee Bean

Temperatura de plantio não superior a 30°C Planting temperature no more than 30°C

Wa t e r Re c yc li ng

5 Milling

Goods Tra n s po r ta tio n

Apa r t m e nt

Har ve st e r Office & L e is u re A re a

Pl an t i ng A rea

Tra n s po r t Tra c k Seco nd a r y Se e d li ng

P r ima r y S e e d l in g

Q u a ra n tin e Ver t i ca l Core

R a ng e la nd

11

coffee fruit

P l a n tin g A re a

Ch a se r

6 Roasting

Coffee trees grow in regions with a warm temperature ranging between 19 and 22 celcius degrees and require proper shading. Mature coffee trees are usually kept at 2m to be suitable for picking. A coffee tree can produce about 5 kg of fruit a year, which is picked and then processed. After removing the outer husk, the green coffee beans inside are then roasted to obtain the coffee beans we normally see. Meanwhile, one cow can produce 28 litres of milk a day, which is then pasteurized and processed to be served with coffee.

In the production model of the farm, we have incorporated new technologies of future production to the traditional methods. The whole planting area is monitored by machines for temperature and humidity control and is divided into three levels: primary seedling, secondary seedling and adult tree planting. The rainwater recycling system transports the collected rainwater to irrigation machines on each floor and automatically regulates the amount of water. When the coffee trees are mature, the harvesting process will be replaced by automated systems. A telpher machine moving around the building façade will collect the ripe coffee fruit that has been picked and deliver the fruit to the coffee bean roasting area.

coffee bean

7 Grinding

8 Brewing

COFFEE MIX WITH MILK

9 One cattle requires 10 to 20 litres water per day.

Um gado requer de 10 a 20 litros de água por dia.

Calf

Breeding

Giving birth

10 O leite fresco deve ser enviado para o laboratório de exame em cada etapa do processo.

The fresh milk should be sent to the examination lab at each stage of the process.

Pasteurizer

Store Homogenization Ultrafiltration

C ow sh e d Coffee E xpe r ie n ce C e n te r

Ma r ke t Po d i um

Milking

PROJECT INFORMATION COFFEE PRODUCTION PROCESS

Goods Lift Residential Lift Escape Stair

PROJECT NAME:

Cow Circulation Visitor Circulation

6

Coffee Valley

Air Pillow

LOCATION: At the corner of Gertrude Street and George Street.

Harvester

Rainwater Recycling

5

7 Coffee Bean Chaser

8

TOPIC:

Heating System for Bean Roasting

The integration of Coffee farm and milk factory with residential housing and leisure activities.

4

3

Planting Area

Coffee Transportation

9

RATIO:

YIELD Milk:

1.39

64,240 kg pre year

Coffee: 18,980 kg pre year

ADDITIONAL PROGRAMS Apartment Art Market

Coffee Factory

Additional Programs

Milk Factory

Second Seedling

AREA SCHEDULE：

Cafe

Building Area：

Hair Salon

Building Footprint： 2,800 m²

Outdoor Leisure

Floor Area Ratio：

2

25,839 m² 0.49

Working/Leisure

1

First Seedling

MILK PRODUCTION PROCESS

COFFEE FACTORY

3,940 m²

10,077 m² 1,200 m² 480 m²

5,200 m²

430 m² 1,086 m² 260 m² 500 m² 2,621 m²

MILK FACTORY

Primary Seedling Secondary Seedling

Coffee Tree growing

Coffee Bean Collection

Roasting Factory Transporter Equipment Corridor

Exercising

PLUS PROGRAM 10,084 m²

1,380 m²

Rangeland

300 m²

Cow Shed

910 m²

Exterior Platform

200 m² 630 m²

Processing

310 m² 210 m²

Quarantine Equipment

5,004 m²

a Machine system in Coffee Valley

1,738 m²

Rainwater Recycling

2,500 m²

Parking

90 m² 80 m²

Reception Hair Salon

600 m²

Coffee Experience Center

286 m² 480 m²

Goods Lift

1,200 m²

Market

390 m²

Escape Stair

1,210 m²

Working & Leisure

582 m²

Exterior Stair

610 m²

Outdoor Leisure

Residential Lift

Milking

c Processing and Storing

Dwelling

Milking

CIRCULATION

b

Growing

Units

Bean Harvesting

Bean Transporting

Roasting

10

Outdoor Leisure

Cow Raising

Transporting

Milking

Tasting

Working Market

03

Coffee Brewing and Tasting

PROPOSED PRODUCTION MANUAL

PODIUM FL OOR PLAN

T Y P I CA L F LO O R P LA N

SCALE 1: 2 00

SCALE 1:200

0m

1m

2m

10m

0m

1m

2m

10m

S E C T I O NAL PER SPECTI V E

N O RT H E LE VAT I O N

3.

‘A SITE VISIT’ A close-up observation of the building

Our project is located near a tram stop along Gertrude St, to allow for easy accessibility and the daily needs of commuters. The chosen site is a rectangular area of 70m long and 40m wide which is located at the corner of Gertrude St and George St. The designed building complex proposes to replace the existing apartment and cafe while integrating them with a proposed dairy farm, greenhouses for coffee growth as well as a coffee roasting factory.

For the design of the facade, we propose a combination of solid and light materials. The residential area is clad in more solid materials, while the planting area is clad by a transparent film. Coffee-colored metal pipes are twisted between floors. The whole building adopts a soft architectural language, simulating the flow and fusion of liquid between coffee and milk.

SHO RT SECTIO N 0m

1m

3m

S C A L E 1 :25 0

6m

LO N G S E CT I O N 0m

1m

3m

6m

SCALE 1:300

Work Log: All equipment functions properly and no issues have been identified.

Capture Location: Podium Coffee Experience Center Date: 29/10/2021

Capture Location: Tower Corridor on 15th Floor Date: 29/10/2021

Capture Location: Podium Exterior Platform Date: 29/10/2021

Capture Location: Tower Working/Leisure Area Date: 29/10/2021

Work Log: All equipment functions properly and no issues have been identified.

EAST EL EVATIO N