Hey all! I’m building the coffee bar of my dreams and I can’t decide on a couple things…
1st – I would love any input on the layout, like what machines to put where and anything I’m missing.
2nd – my rinser… I can’t decide if I like the first one, with the stand-alone or the second one with the single, smaller unit over the sink.
I love them both and space is a big consideration because it all has to fit in the base beneath the sink, that measures 21″ across. The sink is 12″ x 12″ and need a 1.5 in min from left-hand edge and another 1″-1.5″ between. The stand alone rinser is 6.5″. The single unit that hangs over the sink extends about 3″ to the right over the counter.
Has anyone used either of these? I don’t know if they work equally as well.
One concern with the overhang unit is water on my butcher block, because the sides are so shallow.
Would love some input because the decision is pretty permanent since it is in butcher block. I just don’t want to screw it up, because it would be really expensive to change my mind later.
Thanks in advance.
by libertyfordean
6 Comments
Are you right or left handed? Will others be using the machine?
I like the stand alone rinser, do you need the sink? With the in sink rinser you will need to clean the sink after each use I think. All I wash at my station is cups and the portafilter. The portafilter gets rinsed with boiler water in between shots so it stays hot. For other sink uses I just walk to the main sink.
Just my .02. Right handed, my brain works with a left to right work flow just like reading. But that’s for a task section. My preference is for the sinks to be to the left on the open end and away from cup and product staging to reduce spatter issues. Your surface seems rather crowded, perhaps consider adding some shelves to move some of your gear out of the way when not in use our to mount some items on a higher level. Looks like a great beginning
The one thing that is nice about having a sink is if you are doing pour over, then having the faucet to fill your kettle is desirable. I would just get as small a sink as possible. Working left to right is great, but, if you place your lever on the far left, then from left to right – La Pavoni, grinder, tamp station, sink with a pour over brew station above the refrigerator, that might create an easy workflow. My personal visual preference is to put the largest item at the end of the counter, in your case, the lever. This way, by keeping the smaller items together, you will have more working counter space.
I’d test out the pitcher rinsers. I work at 2 cafe locations. One has the same size/depth as the first picture, and works perfectly. 2nd cafe has something similar to the depth of the 2nd picture, and it overflows constantly. Too much water shooting up, and terrible draining angles.
May sound weird but as a nurse I usually start on my surgical table From the right (all my clean materials) and to the left the “dirty” also moving the glass rinse to the left would work for me, making me use my left hand more.