Shaping the Space
If you’ve ever taken on a remodel, you probably know how quickly a simple plan can turn into something much bigger. That’s been the story of this season for us—figuring things out as we go, solving problems one at a time, and slowly watching this space take shape.
We’ve had to make several updates to the building before opening our coffee shop. When we first got the place, it felt almost perfect—just a few “minor tweaks,” or so we thought. Of course, “minor tweaks” have a way of turning into much bigger projects than expected.
The first big item was the roof. We worked with a local roofing company that did a great job, getting everything done in just a couple of days.
The next major project—still in progress—is the full bar remodel. The space was previously a restaurant, and before that a well-loved wine bar. While the existing bar was nice, it wasn’t designed for the kind of flow and volume we expect in a coffee shop. Its L-shape would make it difficult for multiple baristas to work efficiently during busy times.
So we started with a full demo. We were able to sell the quartz countertop, which was still in great condition, and then removed the rest of the structure. We also tore up the old laminate flooring, which didn’t cover enough area and didn’t fit our vision.
The old bar came out easy with a little help from the ol’ reciprocating saw
One thing we realized early on was that we needed better flooring behind the bar—not just for looks, but to protect the original hardwood floors underneath. The main work area is going to see a lot of water, spills, and heavy use, so we’re replacing it with something more durable and waterproof while preserving what’s underneath.
Hannah enjoys scraping the remaining old silicone
From there, we teamed up with a good friend and contractor to plan out the new bar. Our goal is to maximize space behind the bar while still maintaining a comfortable balance of seating and flow in front. We’ve put a lot of thought into how people will move through the space—from ordering, to waiting, to finding a place to sit and enjoy their drink.
There are quite a few constraints to work around: multiple appliances, a pastry display, floor drains, and separate sinks required for health code. At the center of it all will be our La Marzocco espresso machine—the heart of the operation. We also want the point of sale to be clearly visible right when guests walk in, along with a custom display case for Hannah’s baked goods.
Customer flow has been a huge focus. When someone walks in, it should be immediately obvious where to order—no awkward standing around trying to figure it out. The register will be front and center, with the espresso machine just beyond it. We also need room for grinders, a pitcher rinser, taps for kombucha, cold brew, and sparkling water, and everything else that goes into quality coffee service and quick grab-and-go food.
At the far end of the bar, there will be a designated pickup area that doesn’t interfere with incoming traffic. The goal is a natural flow: walk in, place your order, find a comfortable spot to wait, pick up your drink, and head out without crossing paths awkwardly with others. We feel like we’ve landed on a solid layout given the space we have.
When we first acquired the building, it felt huge. But once we started mapping everything out and accounting for equipment, it shrank pretty quickly. That said, we’re leaning into a cozy atmosphere anyway, so it works in our favor.
In addition to the front bar, we’re building out a back bar for drink and food prep. This is where the taps for kombucha, cold brew, and sparkling water will live, along with the ice maker. Fitting everything back here took some problem-solving—especially with the need for a keg fridge and CO₂ and nitrogen systems, which take up quite a bit of space.
Our solution is to place those systems behind the back bar, in the kitchen, and run the beverage and cooling lines through the wall and up through the counter. The design is still being finalized, but we’re getting close.
The pastry cabinet is another important piece—it helps define the café feel and showcases Hannah’s treats. We wanted it built into the bar to save space, but that made things tricky since it needed to match the exact dimensions of the bar, which are partly dictated by the espresso machine.
We looked into commercial options, but everything we found was either too expensive, too bulky, or just didn’t fit the aesthetic we’re going for. So Hannah had the idea to build one ourselves. I’ve done some basic welding, so I decided to give it a shot.
After working through the dimensions, we landed on a simple design: a cube frame made from welded angle iron that will fit neatly into the bar and support our point-of-sale setup. We partnered with a custom glass company to install food-safe glass that’s both durable and designed to break safely if needed. Right now, I’m finishing up the frame—cleaning up my welds and prepping it for paint. Once that’s done, the glass will be installed and it’ll be ready to go.
A key step in all of this was locking in our layout so we could bring in an electrician. We needed to know exactly where everything would go to ensure outlets were placed cleanly and efficiently—nothing visible from the customer side, and nothing that would interfere with workflow or safety. We installed a 220V line for the espresso machine, along with several standard 110V outlets for the rest of our equipment. The electricians were incredibly patient and helpful as we worked through all the details, and they did a great job getting everything set up properly.
The new bar, roughly framed in so that we could visualize where appliances and outlets will go
So that’s where we are now. The bar design is mostly dialed in, though it’s still in the rough framing stage. The electricians will be back soon to wrap up a few final items, and then we’ll bring in a plumber to install the remaining front sink. After that, we’ll be ready for stainless steel countertops, and our contractor can start tying everything together.
Oh—and Hannah picked out some really cool tile for the front of the bar. It’s a beautiful, fun shade of green that’s going to make the espresso machine pop.