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Blue Bottle Coffee Contactless Pick-up Station

Jo Nagasaka / Schemata Architects

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01_Coffee is ready - Takumi Ota
12_Appearance - Takumi Ota
02_Pick up the coffee - Takumi Ota
01_Coffee is ready - Takumi Ota

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Comments
Innovation
Functionality
Creativity
Eco-Social Impact
Total
JURY VOTES
Bar
6.35
6.47
6.84
5.31
6.24
Qi Wei
Qi Wei Member, Urban Renewal Professional Committee, Vanke Shanghai Area at Vanke Group
6
7
7
6
6.5
Massimiliano Tosetto
Massimiliano Tosetto Managing Director at Lodes
6.5
7
6.5
6
6.5
Amber Feijen
Amber Feijen Spatial and Concept Designer at 5AM
6.5
7.5
8
6
7
Michela Falcone
Michela Falcone Architect / Educator at Experimental Architecture / BNU University
6.5
7
6.5
6
6.5
Mao Hua
Mao Hua Founder at EK Design
6
7
7
6
6.5
Lisa Torreggiani
Lisa Torreggiani Partner at Monkeydu
5
6
6
4
5.25
Melissa Amarelo
Melissa Amarelo Cofounder and Creative Director at Toi Toi Toi Creative Studio
6
7
7
4
6
Astin le Clercq
Astin le Clercq Cofounder and Design Director at Modem
8
7
8
6
7.25
Claudia Mazzucato
Claudia Mazzucato Associate Designer and Architect at THDP
6.38
6.74
6.52
6.1
6.44
Bernhard Kurz
Bernhard Kurz Founder at IFUB*
The design makes sense looking at C...
7
3
6
4
5
Thijn de Ruijter
Thijn de Ruijter Founder and Executive Partner at Karin Lauwers Agencies
7.5
6.5
7
5
6.5
Karen El Asmar
Karen El Asmar Architect & Interaction Designer at Tech
6
7
7
4
6
Bob Chen
Bob Chen Founder at Bob Chen Design Office
5.59
5.77
6.21
6.3
5.97
Sophie van Winden
Sophie van Winden Director at Owl Design
Although I understand how this desi...
6
6
7
5
6
Client
Blue Bottle Coffee Japan
Floor area
60 ㎡
Completion
2021
Social Media
Instagram Facebook
Contrucction
Technology Design

We designed a new type of café where everything from ordering to serving products can be done in a non-personal manner. 

This project was initiated in response to the following two issues: 

(1) the difficulty of face-to-face customer service in the face of the new coronavirus disaster, and the need for a countermeasure for indirect customer service, and (2) the need for a store that can be developed in a variety of locations rather than being a permanent establishment. 

The goal of the project was to create a thorough series of indirect customer service, from ordering to pick-up. Upon entering the premises, customers first see a dedicated POS where they place their coffee order. A receipt with your locker number is printed out, and you wait in front of your locker. Then your locker will light up, indicating that your coffee is ready. They open the door, take it out, and head off to their respective destinations, coffee in hand. At that point, instead of a mechanical customer service method of simply putting the coffee in the locker and having it picked up, a "beehive" locker-type fixture was completed, with a frosted acrylic surface that is gentle and warm. 

Design innovations were then made to inform them with a welcoming and warm touch. Future developments include the ability to order from a cell phone and pick up a delicious cup of coffee with no waiting time. This new seamless experience will become more widespread and permeate more of society. This fixture consists of a combination of the following five units Locker unit M Locker unit L Normal unit Door counter unit Corner unit The locker unit is the main unit and is used to receive coffee and other merchandise. 

The normal unit is a shelf that can be used to stock coffee, mugs, and other MDs from the barista's side. The door counter unit has an upper door and a lower door, both of which can be opened to serve as a door, and only the former can be opened to serve as a counter to accommodate irregularities such as large orders. 

This project is not only the design of a locker-type fixture, but also the design of a "mechanism" that allows the combination of units to be changed to suit the site. Also, as mentioned above, coffee pick-up with no waiting time is expected to be used in busy cities, train stations, airports, etc., even when an outbreak of the covid has subsided. We believe that it will continue to be beneficial to society.