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Welcome to Design Details, an ongoing editorial feature in Daily Coffee News focused on individual examples of coffee shop architecture, interior design, packaging design or branding. If you are a coffee shop owner, designer or architect and would like to submit your project for consideration, reach our editors here.
Project: 2050 Coffee (Instagram)
Location: Kyoto, Japan (map link)
Size (interior): Two floors, 44.33 square meters each
Opened: 2024
Design firm: TEKI Design (Hiroshima, Japan)
Designer: Tatsuya Nishinaga
Photographs: Kenta Hasegawa
One of the most commonly cited coffee industry predictions is that by the year 2050, more than half the land suitable to grow coffee will become unsuitable due to climate change.
The prediction was first delivered by a group of scientists in 2014, then reiterated by a separate group in 2022. It has now also informed the brand and design of a new street corner coffee shop in Kyoto, Japan, by the name 2050 Coffee.
According to TEKI Design, the Hiroshima-based firm that led the design, the new shop responds to the “2050 coffee problem,” recognizing the fact that “we may not be able to enjoy coffee as we do today due to various factors such as climate change and labor conditions.”
For consumers, the small, two-floor new shop certainly presents a novel way to enjoy coffee, with illuminated self-service taps and kiosks.
Designed to serve as a coffee shop as well as a pop-up space and meeting area, the shop also blurs the boundaries between customers, staff and producers, “to create a space where they can interact and influence each other,” TEKI said in a description shared with Daily Coffee News.
Grey walls provide the backdrop for corrugated polycarbonate sheets that are illuminated beneath the counters. A series of rectilinear windows and wall openings combine with strategic white lighting and mirrors to contribute to the futuristic feel of the 2050 shop.
Said TEKI, “We aim to create a place where small actions are considered, undertaken and shared, all contributing to a solution for the future of coffee.”
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