DRIP COFFEE The Future of the Sustainable Cafe E xperience
Ian Fike | Haley Knox | Melis sa Leith
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CON T EN T
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RESEARCH T RENDS The Pour Over | The Ar tisan Drip | Light Roasted The Cold Brew | Sourcing Beans | Micro Roasting Green Cof fee E x tract
ME T HODS Drip | Pour Over | Instant | Cold Brew | Es spre s so French Pre s s | Light Roasted | Green Bean
c opyr ight Synne Tonidas
c opyr ight S c ot t B eale
c opyr ight Roland
POIN T S OF SA LE Corporate Café s | Grocer y Store s | Espre s so Stands Local Café s | Bakerie s | Dinners | Vending Machine s Espre s so Bars
WHO Students | Parents | Busine s s People | Workers Couple s | Friends | Strangers | Police Men DRIP COFFEE 5
Creating concept maps of the different aspects of the coffee experience and exploring the motivations of the coffee consumer.
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The final concept map “fortress”
Culture | Brewing Method | Quality | Motivations | Storefront | Agriculture
“We will design a product or system that actively includes and informs the consumer about the sustainability of their coffee choices.”
IDEATION T HE GLOBA L SIS T ER S T ORE With a live interactive screen, customer s can see and communicate via body language with cof fee drinker s in their sister store acros s the globe. O ther ele ments of the global sister store would include news update s from that cit y, incorporating elements of their culture through food and cof fee trends, and language sharing tools to encourage online interaction.
K NOW YOUR BE A NS This idea of cof fee as education, include s knowing the source of your beans, how it got to your cup, and how to properly prepare the beans to obtain the be st flavor. Cups with information about a farmer help to bring an under standing of the human proce s s and agriculture of cof fee. Wi-Fi acce s s drag ging your bean from its farm through its path around the world and infographics of the beans cour se on the floor, educate the drinker on the concept of supply chain. Evening clas se s help the cof fee lover know how to get the be st out of their cof fee beans.
COMPOS T CONSCIENCE With so many compostable materials available in cafĂŠ s today, the con sumer awarene s s is far too small. Helping cof fee drinker s make sustainable choice s means allowing them to fir st under stand the pro ce s s. Visuals such as a composting cup visible at dif ferent stage s of its decomposition, planting container s containing compost and fer tilized with cof fee grounds, and take home compostable cups with embedded seeds are ways that consumer s can see and interact with the benefits of compost.
STORYBOARDING INI T I A L Sketching out the storyboard on slips of paper that can be easily rearranged
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Finalizing the order of the scenes making sure to photograph our changes.
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REFINING Af ter deciding the order of the scenes, we refined the frames to bet ter visualize how each scene would be filmed. Here are some examples of how we planned for scene commands and camera motion.
CRE AT ING T HE ENVIRONMEN T A sust ainable cafe experience relates largely to the environment and atmosphere of the cof fee house. Without the resources to build a new cafe that entirely captured our vision, we used different locations to create our ideal cafe.
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SHOO T ING T HE FILM To convey the experience we chose to film in buildings that are architecturally modern and well landscaped. This por trays our idea of a space that is both for ward-thinking an inviting.
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BEHIND T HE SCENE S
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FINAL REFLECTIONS OB JEC T IVE
â€œWe will design a product or system that actively includes and informs the consumer about the sustainability of their coffee choices.â€?
We allow the consumer to play a role in promoting eco -friendly coffee choices, continue to educate the consumer during their routine visit, give the consumer an easy opportunity to bring sustainable practices into their homes, and encourage ongoing relationships between consumers, our cafe, and the community through a rewards system and the trading of goods.
SOLU T ION
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