咖啡师为中心 排排坐与台阶的坐席方式 Barista-centric Stairs as a way of sitting

项目之初甲方21的理念就十分清晰，他希望这个空间里要以咖啡师作为中心，通过提供更优质的服务，来凸显咖啡馆的空间本质；同时，21体现出了对台阶式的座位的强烈兴趣，并且在建筑师面前多次展示了这个建筑构件类型的意向。

At the beginning of the project, the ideas from boss of 21gram were very clear. To highlight the essence of the cafe he hoped that the barista should be the center in this space and provide better services. At the same time, 21gram showed the strong interest of stepped seats, and this type of component has been shown many times to the architect.

▼咖啡馆室内概览，overview of the coffee ©林永晨

空间当中凌乱的结构梁。 16m长、4米宽的狭长空间比例。 Messy chaotic structural beams in space A narrow space ratio with the 16 meters long and 4 meters wide

原来的空间里的结构梁和上部的建筑空间有直接的关系，却这个商业空间带来了相对较为复杂的状况，然而并非设计的前提是为不利条件就无法扭转局面，建筑师通过巧妙的吊顶的处理，将一道“天光”引入这个空间，一片倾斜的墙体从光线进入的地方向下延伸，在建筑师期待的“2.4米”的位置戛然而止，这个“天井”的正下方，是吧台和咖啡师。

▼顶面仰视图，top vertical plan ©所在设计研究社

The structural beam in the original space has a direct relationship with the upper building space, but it brings a complicated situation for this commercial space. However, it doesn’t mean that the situation cannot be reversed under those adverse conditions. We provided the “skylight” into the space by a trick of ceiling treatment. A sloped wall extends downward from where the light enters and stops at the position of “2.4 meters high” as our expectation. Right below this “patio” is the bar counter and barista.

▼咖啡制作区，上方的顶灯创造出一个“天窗”，the bar counter, above which there is a “skylight” made of the top light ©林永晨

如何坐？ How to sit?

如何通行到储藏间和卫生间？台阶不仅仅抬高了人们在这个空间坐下来的高度，而且也创造出了吧台的中心感，通过台阶的抬升，吧台俨然成为了一个舞台，把优质的服务和精品咖啡作为中心并非是将客户排除在这个空间之外，而是呈现客户作为空间主要服务对象的可视化过程。客户可以直观地享受服务和咖啡的制作过程，将这一刻回归自我。

▼座位区概念图， concept diagram of the seating area ©所在设计研究社