The Knockbox: Crafting the Perfect Bar Flow Part 1
This article was originally published in Barista Magazine FEB/MAR Volume 20 Issue 6
Bar flow is the backbone of an efficient cafe. As anyone who has worked behind a coffee bar can attest, a well-designed bar flow can be the difference between a chaotic morning rush and a seamless service experience. Bar flow it’s necessarily about aesthetics, it’s about creating an efficient, functional workspace that supports baristas and enhances the customer experience.
I’ve been in the literal trenches of cafe design many times in my career and I’ve learned that designing for bar flow requires careful consideration, strategic planning, and an understanding of how workflow impacts everything from drink quality to staff morale. In this two-part series, we’ll start with bar flow in a new construction; exploring equipment choices and layout strategies, with advice from industry experts. In Part 2 we will dive into working with what you have, when it’s time to invest in changes, and tips for barista workflow.
What Is Bar Flow and Why Does It Matter?
Bar flow refers to the movement of people, equipment, and products within a coffee bar. When done well, it allows baristas to move naturally and efficiently, enabling them to focus on what really matters: delivering great coffee and excellent customer service. The goal is to create a space where everything a barista needs is within reach and movements are minimized. The fewer steps it takes to pull a shot, steam milk, and deliver a drink, the better the bar flow.
I have a couple recurring nightmares: working in a busy café where the espresso machine and grinder are on opposite sides of the door or the one where all I have is an itty bitty tiny little tamper. A flawed bar design can turn even the most skilled barista team into a stressed-out, inefficient mess. Conversely, a thoughtfully designed bar flow empowers staff, improves drink quality and speed, and elevates the customer experience.
Key Considerations in Bar Flow Design
Space Allocation and Layout
One of the first decisions to make is how much space you’ll dedicate to your bar. The foundation of bar flow begins with your shop’s physical layout. For most cafés, the bar is the operational heart of the business but it must coexist with customer seating, storage, and back-of-house functions.
Bar flow isn’t just about what happens behind the counter; it also affects the customer experience. Start by considering the customer journey. Where will customers enter, place orders, and pick up their drinks? These touchpoints should guide how you layout your bar flow.
Bryan Choi recently opened his cafe, Ondo Coffee Co, in Los Angeles. “I wanted a linear bar flow because our shop space did not have much depth,” he explains. “We also didn’t want people crowding the area near the entrance, so we purposefully made the pick-up area way down the hall.”
“Don't over complicate it.” Says Jason “Double J” Johnson of Black Rabbit Service. “Remember that there is a beginning, middle and end to the process and your staff and customers should be able to move though the space easily.”
Workflow Optimization
Once you’ve identified the customer flow and allocated space for the bar, focus on optimizing the baristas’ workflow. The goal is to ensure employees have everything they need within arm’s reach, reducing unnecessary movements and speeding up service. As Double J puts it, “It’s all about how staff navigate the space.”
Consider how tasks are done, step by step, and plan your bar layout accordingly. By understanding the path of a barista’s movements and the order in which tasks are performed you can optimize your bar flow. Every second and every step saved in these small details adds up. Jesse Raub of LaMarzzooc shares this advice ”invest as much time as possible considering every detail of the bar layout before opening. Most people will often spend only a few days or weeks considering the bar layout they will be tied to for the next decade. It’s worth the time to build a mock bar out of cardboard and test your bar layout before cutting holes in countertops.”
I’ve worked in a lot of different bar flows and from those experiences I have my own ideas of what works best. However, the reality is that each space is a specific size and a specific shape, and every budget is different, not to mention the goals of the business. Sometimes we have to do the best with what we've got. The best bar flow looks different for ever build out. I’ve learned to approach bar design as a balance between form and function with the most beautiful cafes being the ones that work. As Double J puts it,”When things are working seamlessly…those are the cafes that you end up going back to.”
Equipment Automations
Automation is revolutionizing coffee bars, offering tools that enhance efficiency and consistency while simplifying labor. “Picking an automatic machine with volumetric flowmeters or drip-tray scales is a great way to increase consistency and workflow…Both free up the barista from having to stop each espresso shot, which allows them to focus more on dialing in their grinders, steaming milk, or directly addressing a customer concern.” Says Jesse Raub of LaMarzocco.
Double J believes that “pitcher rinsers and auto tampers have been the biggest game changers to bar flow in the last 15 years or so.” Shares Double. “I think some of the new milk steaming products like The Wally or Latte Art Factory will eventually find their way onto a lot of coffee bars in due time.”
While top-of-the-line equipment is ideal, budget constraints often necessitate a phased approach. If you can’t afford premium equipment upfront, plan for future upgrades by allocating power and space in your buildout. Consider whether your design can accommodate newer technology down the road without requiring major renovations.
Common Pitfalls
Designing a café involves countless decisions, and it’s easy to overlook small but impactful details. “We catch a lot of things on drawings that will cause issues. Power, water and drainage is an everyday conversation for a coffee tech.” says Double. Here are a few examples of some commonly missed cafe details:
Storage: Don’t underestimate how much storage your café needs. Account for a large box in every cup size, lid, and other paper goods. Bryan Choi admits, “I wish I could have added cabinetries and other things that can help us stay organized even better under the counter.”
Counter Space: You always need a little more space than you think. Plan enough space for essentials like syrups, paper cups, and trash bins. A lack of designated space for these items can lead to clutter.
Espresso Machine Size: While three-group machines were once the norm, two-group machines can be preferred for their compact size and flexibility. Jesse Raub of La Marzocco explains, “both two-group and three-group machines can handle high-volume environments, so the decision is more about workflow and comfort for each unique space.”
Flexibility for Growth: It’s important to consider your work flow in different volumes of business and thus different staffing levels. Create a space that remains functional and efficient during both slow and busy times. “Many business owners don’t connect how much volume they want to do with the bar flow that requires. Make sure your bar can handle increased volume efficiently.” says Choi.
Neglecting these details can lead to frustration down the line, especially as your café grows busier. A well-designed space anticipates these needs from the start.
Designing bar flow is an art that balances functionality, aesthetics, and adaptability. Whether you’re working with a small linear bar like Ondo or designing a more expansive space, thoughtful planning and smart equipment choices will set your cafe up for success.
In Part 2, we’ll focus on troubleshooting bar flow issues in existing cafes. You’ll hear from seasoned operators who’ve turned struggling layouts into success stories, as well as how to troubleshoot common bar flow issues. Stay tuned and in the meantime, start observing your baristas. You might be surprised by what their movements reveal.
