Why should architects and specifiers be thinking about coffee?

Offices are increasingly becoming destinations built around collaboration, rather than simply a collection of desks. And, according to CBRE, the proportion of workplace space dedicated to individual “me” space globally fell from 56% in 2021 to 35% in 2025, while amenity space has increased by 120% over the same period.

Russell Cowley, general manager of FreshGround says this is because the workplace is evolving, with organisations increasingly designing space around relationships, interaction and experience rather than simply providing somewhere to work. Here, he argues that commercial building design needs to evolve with it.

The move over the past decade or so, which has seen workplaces emulate the high street to provide greater collaboration, choice, and social interaction for employees, has implications for every aspect of workplace design. This includes something as seemingly straightforward as where people make their coffee.

Research from GPE and Workthere found that dedicated coffee machines within individual office spaces were the most commonly used source of workplace coffee and received the highest satisfaction ratings. This suggests that coffee provision is becoming part of the overall design and experience of the commercial building.

Yet coffee machines and refreshment areas are still too often considered towards the end of a project – when the kitchen has already been designed, cabinetry specified and worktops installed.

So why is something as fundamental to the workplace still often an afterthought, or something that is retro-fitted into available space? Architects and specifiers, I’m well aware, have a myriad of considerations when designing commercial premises from scratch – from accessibility and security to flow, heating and ventilation and much more. In addition, we routinely involve specialists in lighting, acoustics, AV, furniture and building services during the design process because we understand their requirements can influence the finished environment. Commercial coffee provision should be no different.

There’s also budget and time constraints to consider, too. But for breakout areas, designing the space around the equipment, rather than trying to make the equipment fit afterwards, can deliver a better result for occupiers, employees, and building owners.

We’re no longer just grabbing a cuppa

As organisations continue to look for ways to encourage people back into the office, there is a greater emphasis on creating environments that offer something employees can’t replicate at home. And CBRE’s research examined this further, with 40% of respondents favouring the adoption of activity-based workplace concepts, compared with 17% in 2024.

And what is a well-designed coffee area, if not a natural meeting point? It can provide an informal place for two colleagues to have a conversation, somewhere to pause between meetings or simply a reason for people from different parts of an organisation to cross paths. Likewise, with the rise of shared office space, it also offers an ideal place for networking. It becomes part of the social infrastructure of the workplace.

But that’s a given, and we’ve seen how this has evolved in buildings already occupied, or where older buildings have been converted. The challenge now is in designing space accordingly – from scratch. One of the problems we encounter is that the practical requirements of commercial coffee equipment aren’t always considered early enough in a building’s design, because a coffee machine isn’t simply something that sits on a worktop and plugs into a wall.

There’s a requirement to consider the height and depth of the worktop, the available clearance above the machine, electrical requirements, filtration and access for servicing.

Likewise, we need to ensure the worktop is at the right height for the machine and the people using it. That there is sufficient space above it to open hoppers or access components. Can the machine be connected to a suitable water supply? Is there drainage where it’s required? Is there enough space around the machine for people to use it comfortably without creating a bottleneck?

These are all areas that are difficult to tackle when the kitchen has already been designed, the cabinetry manufactured and the building services installed, and in our experience, often have to be overcome by costly alterations.

Rather than design the kitchen, specify the cabinetry and worktops, install the services and then, towards the end of the project, decide what machine is going to sit there, we could be collaborating much earlier. Installers of coffee, and any refreshments machinery for that matter, have a great deal of experience when it comes to understanding space and workflow and in many cases, design. And the better approach is to have the conversation earlier. To ask: “What coffee provision does this workplace need, and what does the building need to accommodate it?”

If we’re moving towards workplaces that place greater focus upon hospitality, and are designed around interaction, then the coffee point shouldn’t necessarily be hidden away in a corner. Its location and design should reflect the role it’s expected to play. That means considering how people move through the space, whether there is room to stop and talk, whether seating can be incorporated nearby and whether the environment encourages people to stay for a while.

Lighting, acoustics, materials and finishes can all contribute to making the coffee area feel like a considered part of the workplace rather than a collection of equipment in a utility space.

I’m not suggesting for one minute that every office needs to turn its kitchen into a coffee shop, but new commercial buildings are being designed for much more now. Smart entry systems and sustainable lighting are commonplace, while many are now coming complete with gyms and shower facilities, and even salons and spa treatments. This is where there’s greater opportunity to turn the breakout area, the refreshments that house coffee machines, into a real collaborative hub.

It comes down to thinking about what the space is trying to achieve and If the intention is to create somewhere that encourages interaction, then the coffee point can be an important part of that design. If it’s simply intended to provide a convenient drink for people passing through, the requirements will be different.

Design for the next occupier

Furthermore, commercial buildings are rarely designed for just one occupier. A building might have one tenant today and another in five or ten years and their expectations could be very different.

The answer isn’t necessarily to predict exactly what machine will be installed in the future. It’s to create sufficient flexibility so that the space isn’t unnecessarily constrained. That might mean allowing sufficient depth and clearance, providing appropriately positioned services and avoiding overly bespoke cabinetry that limits future options. It’s essentially the same principle as future-proofing other elements of a building.

We don’t know exactly how technology, working practices or occupier requirements will evolve, but we can make sensible decisions today that give the building the flexibility to respond. And that’s particularly important when the workplace itself is becoming more fluid.

For further information about FreshGround, visit https://freshground.co.uk/ 

ABOUT

Russell Cowley is general manager at FreshGround, where he oversees all aspects of the business, ensuring seamless operations and consistently high standards. With extensive experience and a deep understanding of the industry, he plays a pivotal role in driving performance and supporting team success.

A natural relationship-builder, Russell excels in engaging with clients, suppliers and colleagues alike, fostering strong partnerships across the business. Known for his hands-on approach and problem-solving mindset, he keeps the organisation running smoothly day-to-day.