in collaboration with the bugatti trust
"Coffee isn’t something we imbibe in a bored or unthinking way-it is something most people care about and put thought into: we have our favourite café or home brew method. Considering we have consumed about nine billion kilograms of coffee for the last year, it is safe to say that we are obsessed with this drink. (Scheltus, 2016) "
Where does Bugatti stand in this Coffee Picture and how can Bugatti’s philosophy change the way we drink or experience our coffee.
‘Bugatti is determined to always offer the extraordinary.The superlative.The Best. Only then it can be called Bugatti.’
There is no other automotive brand like it in the world: Bugatti is unique.
It was already unique during Ettore Bugatti’s lifetime, and it has retained this unique status ever since the brand’s renaissance in 1998 as a subsidiary of the Volkswagen Group – a renaissance that is unparalleled in the history of motoring. Bugatti creates the unusual in an interesting and attractive way.This means Bugatti has always been a brand whose models are based on both revolutionary motorsport technology concepts and distinctive artistry. (Bugatti Automobiles S.A.S. 2016)
This passion for innovation and design bring us naturally to the 21st Century which is developing and changing in an extremely fast pace. And the main fuel for most of us in order to complete our tasks and keep up with our deadlines is Coffee. Coffee a magical ‘wake me up’ potion for some, divine elixir for others or a good reason to practise social skills for thirds.
COFFEE AND SUSTAINABILITY-WHAT’S YOUR COFFEE COSTING THE PLANET?
ENVIRONMENTAL IMPACT OF THE COFFEE TRADE
Coffee is typically cultivated in tropical and subtropical areas at high elevations, often in rugged mountainous areas and naturally grows under a shaded canopy of trees. Traditional coffee is often integral to agro- forestry systems in which tree species are cultivated together with coffee and other agricultural commodities. These regions are home to many different oras that contribute to high biodiversity levels. The sheltering from canopies also provides a valuable habitat for indigenous animals and insects, as well as preventing topsoil erosion and removing the need for chemical fertilizers. However, due to increased market demands in recent years, this innocuous form of agriculture has been superseded by “sun cultivation” techniques. Sun cultivated coffee, in concert with the necessary addition of fertilizer, creates the highest yield of coffee, but eliminates the diversity of plants which support an array of insects and animals, posing detrimental impacts to the biodiversity of the region, as well as other environmental harms. Another problem is deforestation. Deforestation trends are serious throughout the coffee producing lands of Latin America and remarkable biodiversity values are at stake. Latin America’s tropical forests are critical ecologically for purposes of protection of atmospheric dynamics, water quality, wildlife species, as well as economically.
Contamination of waterways also pose serious environmental threats from the processing of coffee beans. Unsurprisingly, there is also an enormous amount of waste produced during the manufacturing of coffee. Over a 6 month period in 1988, it was estimated that processing 547,000 tons of coffee in Central America generated as much as 1.1 million tons of pulp and polluted 110,000 cubic metres of water each day. Soil quality is also seen to be affected when sun cultivated practices are favoured over the traditional growing means. An environmentally favoured alternative to sun cultivated coffee is shade-grown coffee. In this method, coffee plants are interspersed beneath local forest trees, mimicking the way coffee grows naturally in these regions. (Sustainable Business Toolkit 2011-2016)
The aim of this project is through innovation and sustainability to educate consumers, give them more information about the drink they are consuming and together with that, make them aware of the raising environmental problems, directly related with coffee.
THE FRIENDLY KIOSK
While it is hard to maintain sustainable farming within the big city, where most of the coffee consumers are situated, the goal of this project is by building an eco-friendly, passive design system to increase awareness and help the environment as much as possible.
The Bugatti Philosophy of thinking ahead of time is the main inspiration. Ettore Bugatti was creating in times when people were discovering Speed-sports cars, high speed trains, boats and speed record aircrafts. Nowadays preserving the environment is an issue that we should address more and more.
The Friendly Coffee Booth is a ‘zero energy’ design proposal. Zero energy is achieved through passive ventilation, under oor heating and innovative construction techniques. The structure is made of sustainable timber frame and glass. Using timber frame reduces the embodied carbon footprint of the building. The Kiosk’s façade is made of double glazed glass, which allows total transparency of the coffee making process. It also peaks human curiosity, attracting more customers. The roof of the coffee booth is inspired by Ettore Bugatti’s alloy wheel. It was the world’s rst Alloy Wheel, which was used on his type 35 in 1924. These wheels incorporated an integrally- cast brake drum. In addition to a considerable weight saving over a conventional wheel and separate brake drum, the Bugatti’s wheels acted as large heat sinks to provide improved brake cooling. (Auto Universum 2010). The roof’s smart design allows the windows to open and let fresh air into the kiosk when needed, helping improve the ventilation. The windows are covered with BIPV (Building Integrated Transparent Photovoltaic) Solar Glass. This allows maximum use of daylight, while giving the kiosk a minimal contemporary look.
Another source of energy would be the actual clients, which would be invited to paddle a bike and generate energy for the making of their coffees. Both the PV glass and the bikes will charge a battery, which is stored in the base of the kiosk, securing electricity for later use.Why bicycle? Cyclists, both amateurs and professionals, see coffee as part of their routine. The caffeine elevates the heart rate, expedites blood to muscles, and makes sustained effort less fatiguing. (Siempre 2016). Another reason is the fact that nowadays more and more people use bikes as transportation, especially in the big busy cities.The kiosk is planned to be placed in the big city, close to parks, retail centres, etc. This project understands that espresso machines, grinders, refrigerators, etc., require bigger electricity consumption than what a PV glass roof or a bike can generate, but it still aims to reduce the use of power in a conventional way.
A key word in this project is awareness.How do we improve awareness? By using the appropriate certi cations and by human interaction, interaction between baristas and customers. How do we encourage interaction through design? By creating a kiosk that not only sells coffee but invites the client to enter the space and see for himself the art of creating the perfect brew.
The kiosk has a cylindrical shape and is ~ 8m2, allowing maximum use of space.The size of the booth suggests smaller energy consumption, smaller energy bills, which would compensate for the prise of good quality certi ed Fairtrade coffee.
The shelving system provides storage space and also adds to the interior design of the space. The packaging of the coffee beans is specially designed via colour coded system.The colours represent the stages through which the coffee bean goes during roasting, which corresponds on the roast level of the certain type of coffee in the respective package.The customers are invited to choose their preferred beans.The concept aims to give the client freedom of choice, while creating an interactive coffee experience and improving awareness.
THE FRIENDLY KIOSK
One of the goals of the Project is a successful colaboration with a product designer, in order to nd the perfect Espresso machine for the brief. The Espresso Machine, believed to match the concept, philosophy and design of the Friendly kiosk, is designed by Nic Pugh.
The product is simple, elegant and achieves the goal of creating an entirely different perspective of user experience. It has a glass case on the front in order for customers to be able to see the inner workings of what is happening when the water is blended with the coffee itself. Enabling customers to watch will engage with the Barista who is willing to talk about the process with the clients. Creating the sense of interaction with Customer and Barista gives the customer a feeling that the coffee is being made for them and not just another generic customer.