Senior Project - Green Cafe

GROUNDS

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An interactive place for people to connect over caffiene, powered by themselves + renewable energy.

So customers can take pride in the positive social, economical + environmental impact of their purchase.

GROUNDS eco-experientialcoffee lab + cafe

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DANIELLE FRALEYUNIVERSITY OF CINCINNATI

SENIOR CAPSTONESPRING 2014

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project information . . . . . . . . . . . . . . . . . . . . . . . . . 4

people . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12

research . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

project site . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 22

design progress . . . . . . . . . . . . . . . . . . . . . . . . . . . 26

final design . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34

presentation . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 48

technical drawings . . . . . . . . . . . . . . . . . . . . . . . . . 52

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Why isn’t your single-serving cup from Starbucks recyclable or compostable?Why aren’t the coffee beans farmer direct?Why isn’t the food local?Why can’t you see how the food and baked goods are being prepared?Why isn’t the energy consumed in a coffee shop produced from renewable sources?Why can’t you do anything to change this?Why is there nothing for you to do or see while waiting in line?Why is it so hard to talk to strangers at coffee shops?Why is there no physical or visual stimulation while sitting down?

It’s time to redefine the coffee shopin a modern, sustainable urban context.

PROJECT PREMISE

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The problem: a mindless & predictable cafe experience,that neglects to acknowledge customer involvement & Earth-friendly practices.

The solution: GROUNDS, an eco-experiential coffee lab and cafe,where drinks are made using human power and renewable energy sources,generated on-site with transparent processes and technology in a net-zero operation.Coffee beans are farmer direct and food ingredients are locally sourced,with a variety of seating types and spatial experiences for all kinds of people.This eco-conscious cafe reduces the carbon footprint of the building and its customers,while promoting resource conservation and energy use awareness.

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IMAGE INSPIRATION

concept environmental - DIY - urban

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mood uplifting - crafted - unique

graphics simple - understandable - inspiring

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DETAILS

The original idea behind the generation of Grounds was to satisfy need for a collaborative, evolved, urban, and environmentally friendly coffee shop. The café is relevant because it responds to the current and future trend of increased popularity and awareness of a green/sustainable lifestyle and purchasing habits. It also addresses the growing demand for locally sourced and organic food products, which will be offered at the café. Coffee shops remain popular and profitable, espe-cially in urban areas; the café will provide the same food and drink products as chains such as Starbucks, but will provide a more unique and interactive experience keeping in mind the triple-bottom line: environmental, social, and fiscal impact. I have always been passionate about natural resource conservation and built environments, and the relationship be-tween them. After achieving my LEED Green Associate accredita-tion in 2011, I fully realized how wasteful the building industry is. I feel a responsibility to design sustainable spaces that also educate their occupants about the need for energy conserva-tion, material reuse, and the implementation of environmental-ly friendly processes.

the spark The overall desired outcomes for stakeholders are profitability, brand promotion, energy conservation awareness, social responsibility, efficiency, and satisfaction. These outcomes will be achieved through a mutually beneficial relationship between the proprietor, interior designer, mechanical engineer, financial advisor, marketing coordinator, coffee bean growers, local food producers, general managers, café staff, and the customer. Necessary measures to evaluate progress and profit-ability are calculating the amount of energy needed to power equipment, energy generated by customers, and renewably sourced energy generation in order for the café to be net-zero at the end of the year. Comparing Grounds’s energy use to an establishment such as Starbucks on a whole and per piece of equipment, revenue per square foot, and cost per square foot will also be helpful. Designing the café to a LEED for Commer-cial Interiors standard will create more measurable in other aspects of resource conservation in other ways than energy. Less tangible measurables would include interviewing and sur-veying customers to see how often they frequent the café, why they do so, and if they have shared their energy conservation knowledge with others.

project goals

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The café will become even more relevant as time goes on. Environmental consciousness on small and large scales and use of green energy sources are increasing each year. The depletion of non-renewable fossil fuels such as coal and oil will not affect the future of the café (versus a similar establishment that is powered by these sources). The café could integrate newer and more efficient green technologies in the future if necessary. Grounds responds to the growing DIY movement; all functions of the café are to be visible to the consumer to promote knowledge of them. Sustainable processes are to be easily understood and celebrated in order to ideally inspire customers to achieve something similar in their daily lives. The café fulfills the need of love and belonging in Maslow’s hierarchy of needs, which can be described as “the need to feel a sense of belonging and acceptance among their social groups, regardless if these groups are large or small.” Whether a customer visits the café by themselves or with others, they can feel satisfied in knowing that they are part of a larger community of environmentally-conscious consumers trying to do their part by conserving energy and patronizing a sustainable business.

relevancy A key factor in the project’s uniqueness and feasibility is its environmental impact – or lack of. By being a threoretically net-zero operation, it won’t use energy generated from non-re-newable sources, thus decreasing demand for such power sources. By being a working example of such an establishment, with measurable energy generation, having visible and interac-tive energy production processes will ideally result in consum-ers realizing the importance and need for energy conservation, using less energy in their day-to-day life, and sharing with friends/family their experience in order to generate even more awareness about the serious and pressing issue of resource management and renewable energy. Grounds will also have a large social impact by generating conversation about energy conservation and the po-tential of renewable and human-powered methods of energy generation. By purchasing sustainably sourced, local, organic coffee and food ingredients, the companies that supply these products will also benefit financially. By patronizing these com-panies, it creates a higher demand for these products, which in turn creates social and cultural benefits.

desired impacts

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PROGRAM

people profitfair trade, community, localization, ethical employment

business ethics,value, economic viability

farmer-direct coffee

locally sourced ingredients

- no middleman fees (vs ‘fair trade’)- supports less developed countries- encourages independent farms

- supports smaller, independent suppliers in area- decreases carbon footprint of product travel- higher quality and more fresh in-gredients

sustainability education- promotes use of renewable energy sources- generates awareness about resource conservation- non-exclusive community access and involvement

green business

stakeholder value

- diverts customers from fossil-fueled chains- sets a leading example in the industry- tax credits and 3rd party certifi-cations available- unique factor that adds appeal and value

- stockholders not a priority of business model- accountability in all levels of hierarchy- satisfaction from all persons and stakeholders involved- focused on sustainability, not profit

planetresource conservation, sustainability, product life cycle

renewable energy

closed-loop waste stream

- reduces industrial carbon footprint- supports green technology manufacturers

- composting & recycling; landfill diversion- local organic waste biomass fuel, ash fertiliz-es onsite soil/compost

repurposed materials- reuse of former industrial building shell- furnishings and materials with recycled con-tent

water conservation

high efficiency

- low-flow fixtures reduce water usage- graywater reuse and rainwater harvesting

- efficient fixtures & equipment reduce overall power needs and usage- sealed and insulated building thermal enve-lope reduces HVAC load

passive strategies- daylight improves mood & reduces overall electrical use of artificial lighting

$

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Customers must pedal, step, crank, or spin to produce energy for their drink production or pay an extra $2 per drink. This will be supplemented by on-site solar and wind power, thus pulling no power from the city grid in order to produce drinks. This generates energy source awareness and promotes conservation while providing a fun, interactive distration while waiting for a drink to be made by the barista.

farmer direct micro-roastery renewably powered drinks

honest biomass bakery seats with a view

locally sourced food beans and goods for sale

Coffee beans are sourced farmer-direct from around the world, which is more ethical and directly beneficial to farmers than fair trade. The beans are then sorted, hand-roasted and packaged by cafe staff, with the entire process being visible to customers, promoting transpar-ency of process and knowledge. The roaster is powered by biomass, which is fuel produced from plant and wood production waste, and can be sourced locally.

Various types and locations of seating provide a combina-tion of work, lounge, and socially-oriented areas, so there is something for everyone. Each seat ideally has a view to either cafe production processes or the outdoors, pro-viding varying light, mood, visual, and audio experienc-es. Community events taking place inside Grounds give like-minded customers a chance to connect.

The bakery uses locally sourced ingredients whenever possible and ovens are also powered by biomass. The glass-fronted bakery gives customers a chance to see how products are being made. Human-powered grain milling stations throughout the cafe provide a fun and interactive experience and transparency of process, whether a cus-tomer is purchasing a product from the bakery or not.

A variety of coffee-related and branded items such as cof-fee beans and reusable cups will be offered for sale. In addition, sustainable products that promote natural re-source conservation and wellness, such as in-home com-posting kits, natural cleaning supplies, and personal care items, will be available. This promotes a reduced carbon footprint outside of the cafe for interested customers.

A simple menu offering breakfast, lunch, and light dinner options sources as many local and organic ingredients possible, in addition to output from the in-house bakery. A majority of food prep and production is powered by hu-mans, thus reducing energy needs. All in-house dining will be served on reusable ceramic ware, with composting for leftovers, in order to reduce total waste generated.

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STAKEHOLDERS

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profileThe mastermind behind the cafe brand creation and facil-ity. An Earth-conscious indivudual that is highly motivat-ed and passionate about changing the way people think about and interact with energy and coffee on a daily basis.

motivationDesire to create a brand and cafe that will provide organic and locally produced food and farmer-direct coffee prod-ucts to customers by using renewable and human energy. Goal of educating customers about how much energy is needed to produce a cup of coffee, ideally impacting daily habits to be more energy-conscious and efficient. Intent of providing a more interactive and social coffee shop ex-perience than traditionally mindless drink ordering.

actionSecure financial assets and appropriate skilled person-nel to license company, negotiate legalities, develop the brand, design/build cafe facility, procure food and coffee sources, maintain staffing and act as the head of the com-pany. Tackle problems with a smile and inspire others.

profileA free thinker and a trendsetter who isn’t afraid to try new things. The socially and environmentally conscious urban citizen doing what then can to make the world a better

and more sustainable place, one small step at a time.

motivationDesire to obtain organic and locally produced food and farmer-direct coffee products at a slightly higher price than more traditional venues. Looking for a different cof-fee shop experience that is more social, interactive, and aligned with green values that can also easily be inte-grated into a daily routine. Wants an interior space that is inviting, interesting, and engaging that can facilitate

multiple activities and social situations.

actionBecome a regular patron of the cafe, either as an individ-ual or with other people. Continue daily efforts of reduced energy consumption, using green power where possible, and conserving natural resources. Educate others about

these issues and take pride in making a difference.

theproprietor

thecustomer

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skills understanding and proficiency in space planning, programming, acoustics, lighting, millwork, mechanical systems, material selection, and assembling construction documents. Spe-cific interest and knowledge concerning green design and renew-able energy sources in these areas.

responsibilites design a LEED certified cafe facility visi-bly powered by renewable and human energy. Create an enjoy-able and unique customer experience through efficient use of space, light, space planning, building materials, and mechanical components. Collaborate with engineers and consultants.

interior designer

skills understanding and proficiency in creation and main-tenance of mechanical HVAC systems, human-scale physics, and green technology. Has ability and skills in designing feasible ma-chinery and systems powered by renewable energy sources.

responsibilites work with interior designer to create and implement human and green-powered processes and mechan-ical systems for the cafe. Train and educate others to be able to maintain these systems so they are working efficiently at all times.

mechanical engineer

skills understanding and proficiency in brand creation (geared specifically towards new, small businesses) and develop-ment. Ability to effectively promote said brand through various mediums. Experience and knowledge in using print and social media to attract and retain customers.

responsibilites aid in designing the name, logo and overall branding image of the cafe. Create and implement brand-ing/advertising strategies to generate customer awareness and attract new persons to the cafe. Determine use and placement of branding materials through merchandise and the interior.

marketing coordinator

skills understanding and proficiency in resource/money allo-cation, budgeting, taxes, and all small business financial matters. Ability to forecast market trends, maintain company profitability, and advise appropriate financial action when needed.

responsibilites manage budgeting of all cafe financial matters; including staffing/payroll, product supply, facility up-keep, taxes, property leasing, and marketing materials. Record/maintain profit and expense reports for official records.

financial advisor

STAKEHOLDERS

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skills understanding and proficiency in growing and har-vesting coffee beans. Willing to become part of a farmer-direct organization. Able to employ renewable energy sources, organic methods, and sustainable daily operations in all stages of coffee bean growth, harvesting, and transport.

responsibilites grow and harvest coffee beans and facil-itate transport to the cafe using green methods. Employ ethical and equal employment practices with working conditions stan-dard to those of the US. Transparency and promotion of environ-mentally-conscious and organic practices are key.

coffee bean growers

skills understanding and proficiency in growing, harvesting, and transporting locally sourced foods. Able to employ renewable energy sources, organic methods, and sustainable daily opera-tions in all stages of food production and transport.

responsibilites grow and harvest foods organically, fa-cilitate goods transport using green methods, employ equal em-ployment practices with US standard working conditions. Trans-parency and promotion of environmentally-conscious practices.

local food producers

skills understanding and proficiency in staff management, record keeping, maintaining supply levels, and customer rela-tions. Able to motivate others with a consistently positive attitude and has strong brand loyalty. High-level knowledge of cafe sus-tainability initiatives required in order to educate others.

responsibilites manage and oversee cafe staff and day-to-day operations, solve disputes, hire and train new employees, and schedule shifts. Maintain a positive image of the cafe through upkeep of aesthetics and positivie interaction with customers. Re-sponsible for supply inventory and ordering.

general managers

cafe staffcafe staff

skills proficiency in customer relations and/or necessary specialized skills. Ability to perform required tasks efficiently and with a positive attitude, positions include baristas, servers, cooks, dishwashers, cleaners, and green machinery operators.

responsibilites interact with customers to fufill their food and drink orders with a smile in a timely matter. Maintain a clean and efficeint facility so daily operations run smoothly within a pleasing atmosphere to attract and retain customers.

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CUSTOMERS

The college student lives nearby and attends IIT, usu-ally traveling by bike. They want a place to go where they can refuel and relax, whether it’s with a friend or working alone. They don’t have a large budget, but will always shell out for a cup of coffee, free wifi, and a way to escape their campus and apartment.

college studentmotive : spatial types & caffiene

age : 18-28

experience : dine-in

The college student initially goes to Grounds to see if it’s quiet enough to work on homework, comfortable enough to kick back with a book, intimate enough for a casual date, or fun enough to go hang out with friends (turns out, all of the above). They enjoy the drinks and food while the interactivity, visual stimulation, and variety of seating types and spatial moods makes Grounds truly unique in their mind. They will be back regularly, whether by themselves or with friends.

frequency : 1-6 times a week

The morning commuter lives in the area and takes pub-lic transit to work on weekdays. They want a place to grab a quick coffee and maybe a pastry on their way. They have little to no interest in sustainability and are most concerned with keeping the time they spend in-side to a minumum so they won’t be late to work.

city commutermotive : big taste & little time

age : 25-55

experience : to-go

The morning commuter initially goes to Gounds to get their daily caffiene fix before work; they don’t mind turning a crank while waiting for their drink as long as it doesn’t delay them. They aren’t really interested in what lies behind the front counter, but will return because of the positive interior atmosphere, product quality and efficient traffic flow. The cafe is a great new alternative to standing in a cramped line in the mainstream coffee chain down the street like they did before.

frequency : 1-6 times a week

CUSTOMERS

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The green enthusiast is an eco-conscious citizen doing their part to lessen their carbon footprint. They could be a full-blown hippy or your average joe who always recycles. Either way, they care about the Earth and go out of their way to support local, organic, and sustain-able products and establishments.

motive : support sustainable business

age : 25-55

experience : varies

The green enthusiast initially visits Grounds to sup-port it’s sustainable agenda. Once inside, they are delighted by the clever promotion and use of green and human technologies and are more than willing to generate the energy needed for their drink. They love watching the crank grinders, bakery, and micro-roast-ery operations while they enjoy their purchase. They buy some green items from the retail area upon leav-ing and will return back with other eco friends.

frequency : once a week or less

green enthusiast

The gallery goer comes to Bridgeport to peruse art gal-leries, shops and see other local attractions. They have a family, money, a college education, and enjoy expe-riencing new and intriguing places and activities. They don’t mind payinga little more for nice things and would be considered middle or upper-middle class.

gallery goer

motive : unique + tasty experience

age : 30-55

experience : varies

The gallery goer passes by Grounds and decides to go in since it looks quirky. Once inside, they are intrigued by the use of green and human technologies and hap-pily partake in generating energy for their drink. They wander deeper into the cafe and check out the crank grinders, micro-roastery, and bakery operations. On their way out, they purchase some coffee beans and will definitely return back to the cafe next time they are in the neighborhood.

frequency: once every 2-4 weeks

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wheel-based human powered devices

harvesting renewable energyConclusion: a combination of effectively located solar panels (rooftop and covered outdoor area) and wind turbines (rooftop and sides of building) can result in enough power generation to sustain energy needs of the cafe in the chosen urban site.

Conclusion: bikes and human-powered machines can be sufficient for generating low levels of power - enough to charge and run small electronics and kitchen equipment. Leisurely bike poedaling gener-ates +/- 100W per second, a traditional coffee maker uses 1200W, and a computer 120W.

geo-exchange systems for HVACConclusion: a geothermal exchange system can be effective for non-peak HVAC needs (can be supplemented with other systems for hot summers and cold winters) and the chosen site has appropriate space needed for vertical drilling.

solar water heatingConclusion: a rooftop-located solar water heating system can effec-tively supply heated water for sinks but won’t reach boiling point for coffee-making, and will have to be supplemented by electrical water heating for this purpose.

TECHNOLOGY RESEARCH

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solar water heating

biomass fueled systems

graywater and stormwater reuseConclusion: proper placement and design of passive water collection and active reuse systems can drastically reduce overall water usage in the cafe. This can be achieved through internal and external meth-ods of collection, filtration, and distribution.

Conclusion: biomass is a fuel (similar to wood pellets) created from organic plant wastes, such as wood scraps or leftovers from food har-vesting or processing. This fuel can be used to heat the coffee roaster as well as bakery ovens. The ashes can be returned to on-site soil or compost.

composting and recyclingConclusion: On-site composting can divert waste from the landfill while being turned into nutrient-rich soil. Only plant matter can be used, and the two most popular forms of composting are available for consumers to see and use. Recycling containers are located throught the cafe as well.

efficient fixtures & green materialsConclusion: Efficient fixtures can help drastically reduce electric us-age. Materials and furnishings chosen are sourced within 500 miles, containing recycled content, lacking VOCs or other toxic content, and have a long life cycle assessment.

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INTERVIEW

[the real life target customer]

Phil “Philmore” KarczewskiIIT architecture studentBridgeport, Chicago resident(project site location)

The traditional coffee shop has not evolved to meet the changing desires and needs of urban lifestyles. On average, it remains a mindless and predictable experience that neglects to acknowledge customer involvement and environmentally friendly practices. Do you agree or disagree with this statement and why?

The standard coffee shop (ie Starbucks) has not changed much over the last 5-6 years. The biggest adjustment they have made is that some stores now sell wine after a certain time of day. The starbucks experience is quite mindless and predictable. Customer involvement has never really been a part of any coffee shop experience. I have never really considered it to be a part of the café expectations either, but it could be fun depending on the potential interactions this involvement could create. I would also say that an environmental thinking is also not a priority for most cafés. The part I would be most inter-ested in would be how does a shop handle its waste? Is there a garden or where the used coffee grounds are then used for compost?

Imagine a café that will encompass a micro-roastery, bever-age service, bakery, small-scale food production, retail area, and indoor/outdoor seating. People and renewable energy sources will power the entire café; i.e. you would get on a bike to power a blender or coffee maker. Do you think this café is a viable business venture? Why or why not?

I think this could be a very cool idea, especially for that part of town. There is a large DIY (do it yourself) move-ment happening in these post-industrial areas along the river. I like the program ideas and I think they could be even richer if you look to interact with some of the other business-es in the area that are pushing for community involvement. I’m not sure if I would ride a bike to power getting my coffee if I was doing it in the morning, but if it was some sort of evening event, I’d do it. I think making sure to empha-size a night life aspect would fit nicely in with that building and area.

Since you believe that the project would be viable, do you think it would be successful if it occupied the first floor of the Zhou B center? [Project Site] Why or why not?

I think this would be successful if you could lay claim to having a triple 0 coffee shop – 0 energy, 0 waste, 0 emis-sions. Being able to boast that amount of environmental consciousness would attract people from across the entire city. Your idea, if it is fun and one of a kind that would make the experience even better.

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COFFEE FACTS

Coffee is the world’s second most traded commodity after oil

Over half of Americans over the age of 18 drink coffee every day

American coffee drinkers average 3 1/2 cups per day

Coffee farming is one of the biggest causes of deforestation(clearing forests for farming or other purposes)

Every minute, over one million disposable cups enter a landfill

The embodied energy used to produce a ceramic cup is much higher than that of a plastic one, not to mention washing

The difference in the overall environmental impact between a disposable plastic cup and a ceramic one is negligible,

so use your best judgement!

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SITE OVERVIEW

- area currently undergoing massive redevelop-ment- large DIY movement taking over empty indus-trial buildings in the area- neighborhood features monthly art walks and active, young night life- home to many IIT students that bike to campus- primarily low income residents

bridgeport : south chicago

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N

15’

16.5’

street entrance

loading dock

fire stair for stories above

cars in

trucks in

cars out

parking lot behind building

50’

100’

30’

TOTAL INTERIOR AREA : 15,280 SFUTILIZED INTERIOR AREA : 9,815 SF

65’100’

- increase exterior wall thickness by 10” for proper insulation- wind and solar power equipment on roof and facade- geo-exchange drilling- landscaping outdoor areas and re-route traffic flow in/out of site

site modifications- within blocks of multiple restaurants, art galleries, and bars- close to L train stops & major bus routes- existing side and rear parking lots- neighboring structures more than 50’ from sides of building

site location

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SITE SPECIFICS

- formerly art gallery with existing event venue on second floor- untouchable fire stair- primarily unfinished- everything exposed- concrete floor and ceiling slabs- painted white columns- column grid with beams overhead- octagonal columns 2’x2’- 12’ high ceilings- entry level is 3’ above sidewalk

site conditions

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december 21section facing east wall

10 AM 4 PMN

march 21section facing east wall

10 AM 4 PMN

june 21section facing east wall

10 AM 4 PMN

september 21section facing east wall

10 AM 4 PMN

daylight analysis

exterior

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PROGRAM DEVELOPMENT

BEGINNING PROGRAM SKETCH

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RETAIL450 SF

SEATING2800 SF

127 SEATSDRINKSFOOD

ENERGY850 SF

RESTROOMS950 SF

ROASTERY650 SF

MECHANICAL +STORAGE

1950 SF

BAKERY500 SF

11,100 SFtotal project scope

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OUTDOORSEATING

500 SF

WASTE, COMPOST + RECYCLING

700 SF

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BEGINNING PLANS

LED track

Ceiling fans

LED pendant

LED downlight

High efficiencyFlourescent

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BEGINNING PLAN DETAILS

seating : bar-typeviews : main entrance/ordering counterpeople : lone observers, lone relaxers, two acquaintances, two friendsmood : quirky, fun, light-hearted, fast-paced, loud

pedal barpedals fixed to seats let customers generate energy for the cafe or their electronic device

seating : bar-type, leisure chairs, loveseats, two-top tablesviews : bakery, grinding tablespeople : lone relaxers, lone/two workers, two friends, two romancersmood : quiet, calm, productive

bakery areacustomers can view baked good production

seating : round-top booths, two, four, and six-top tablesviews : grinding process, drink productionpeople : two acquantainces, two romancers, three-six friendsmood : fun, interactive, community

grinding tablescustomers can grind coffee beans or grain together without leaving their table

seating : leisure couches, chairs, two & four-top tablesviews : roastery, outdoorpeople : lone relaxer, two acquaintances, two friends, two romancers, three-six friendsmood : relaxed, social, casual

roastery areacustomers can view outdoor area, and see/smell coffee bean roasting

seating : leisure couches, chairs, community & 2-top tablesviews : roastery, outdoorspeople : lone observer, lone relaxer, lone/two workers, two acquaintances, two friends, two romancers, three-six friendsmood : laid-back, cheerful, naturalistic

in/outdoor arealarge operable windows allow customers to experience outdoor weather while being inside

seating : community, two & four-top tablesviews : outdoors, street trafficpeople : lone observer, lone relaxer, lone/two workers, two acquaintances, two friends, two romancers, three-six friendsmood : community, relaxed, organic

outdoor areaseasonal seating set back from the street

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seats : bar-type, single leisure chairs, two-top tablesviews : high levels of visual stimulation neededareas : pedal bar, roastery area, in/outdoor areanoise : no importance

lone observercomes in hopes of meeting someone new, or just to observe

seats : bar-type, leisure chairs, community & two-top tablesviews : medium levels of visual stimulation neededareas : pedal bar, bakery area, roastery area, in/outdoor areanoise : little to no importance, lower levels sometimes preferred

lone relaxercomes in to take it easy by reading, internet browsing, sketching, etc

seats : leisure chairs, loveseats, community & two-top tablesviews : low levels of visual stimulation needed, outdoor preferredareas : bakery area, in/outdoor areanoise : low levels preferred

lone/two workerscomes in to concentrate on print or media work and be productive

seats : bar-type, leisure chairs, loveseats, two-top tablesviews : high levels of visual stimulation neededareas : pedal bar, grinding tables, roastery area, in/outdoor areanoise : more social preferred

two acquantaincesdon’t know each other well (or at all), need visuals to avoid awkward silence

seats : bar-type, leisure chairs, loveseats, two-top tablesviews : medium levels of visual stimulation neededareas : pedal bar, bakery area, roastery area, in/outdoor areanoise : more social preferred

two friendsknow each other and want to chat, internet browse, or other light activity

seats : leisure chairs, loveseats, two-top tablesviews : low levels of visual stimulation needed, outdoor preferredareas : bakery area, roastery area, in/outdoor areanoise : low levels preferred

two romancerscould be a first date or just couples desiring a more intimate experience

seats : leisure chairs, loveseats, two-top tablesviews : medium levels of visual stimulation neededareas : grinding tables, roastery area, in/outdoor areanoise : low levels preferred

three-seven friendsknow each other and want to chat or do a fun activity together

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BEGINNING INTERIOR VIEWS

FIRST

THIRD

SECOND

bakery area grinding tables roastery area in/outdoor area outdoor area

drink productionmain entry bakery grinding roasteryseating

drink production main entrygrinding seating

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2

31

4

1

3

2

4

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FINAL PROGRAM

outdoor seating

recycling + compost

restroomsseating

(community rm)

seating(pedalbar)

seating(grinding tables)

retail

drinks/foodorder + prep

bakery

roastery

BOHstorage/dish/etc

mechanical

wind power (general electric needs)

geoexchange system (HVAC)

solar power (general electric needs)

human power (low electric + food prep)

biomass (ovens + roaster)

graywater reuse + stormwater collection

waste repurposing (compost + recycling)

high efficiency fixtures + equipment, green materials, etc. (everywhere)

compact rooftop turbines located approximately 55’ from ground*can be supplemented by solar or city power grid on still days

ground-sourced air temperature control through vertical drilling,*can be supplemented with biofuel-sourced heat pump system

photovoltaic panels mounted to rooftop & groundcover structures*can be supplemented by wind or city power grid on cloudy days

human power equipment generates energy for making drinks &charging devices, plus manual grinding of grain and coffee beans

fuel produced from local organic waste (wood, plant matter, etc.)the leftover ashes are returned to soil as fertilizer

graywater from restroom sinks used to flush toiletsstormwater collected in rain barrels for landscaping needs

organic waste from food and drink composted on-sitemixed recycling for appropriate glass, plastic, metal & paper waste

smart design choices result in a reduced environmental footprint

outdoor seating

recycling + compost

restroomsseating

(community rm)

seating(pedalbar)


retail


bakery

roastery

BOHstorage/dish/etc

mechanical

















green systems

GROUNDS

35N

outdoor seating945 sf recycling + compost

680 sf

restrooms540 sf

seating/community rm840 sf

seating745 sf

seating670 sf

retail260 sf

drinks/foodorder/prep

755 sf

bakery570 sf

roastery830 sf

BOHstorage/dish/etc

2460 sf

mechanical675 sf

total square footage : 12,145 indoor : 9,815

public indoor : 4,915outdoor : 2,230

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FINAL PLAN

customers

restocking

dishes/waste

circulation

GROUNDS

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bakery

roastery

back of house

loading mechanical

dish

storage coldstorage

storage

retail

food&

drinkprep

compost

outdoor

grinding tables

pedalbar

communityroom

restrooms

order

energy

entry

pickup

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CEILING PLANS

HVAC

exhaust

sprinkler

[both pages]

GROUNDS

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hanging planter

suspended CFL downlight

suspended LED downlights

LED track lighting

LED wall sconce

CFL pendant lights

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HUMAN POWER

energy stationcustomers must generate some energy after ordering their drink (or pay more!) while watching their selection be made

30 seconds minimum energy generation is required, which is then stored in a battery for use by drink-making appli-ances and water heating

relaxed pedaling ~100W exercise pedaling ~300Wstep with gravity ~1W step with muscle ~20W leisurely spin ~15W maximum speed ~30W

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grinding tablescustomers can mill grain via handles at each seat under the tabletop, watch the pro-cess, or even compete with other tables for a fun and unique experience.the milled grain is then directly accessi-ble to the bakery behind it

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HUMAN POWER

pedal bar

relaxed pedaling ~100Wlaptop ~30W to chargephone ~3W to charge

customers can take a seat at the pedal bar if they want to charge their phone, computer, or other appliance

bike pedals attached to stools allow customers to charge a battery stored inside, which then powers outlets located on the tabletop

GROUNDS

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AESTHETICS

N

indoor seats: 103indoor public area: 4,915 sfindoor total area: 9,815 sfproject scope: 12,145

bakery

roastery

order

energy

pickup

back of house

drink&

foodprep

grinding tables

entry

community rm

compostarea

outdoor seating

painted concretecolumns

FSC-certified woodflooring

recycled metalscounter fronts

recycled paper/glasscountertops

recycled steelequipment & machinery

black aluminum & glassglazed partitions

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INTERIOR VIEWS

GROUNDS

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INTERIOR VIEWS

GROUNDS

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48

PRESENTATION

GROUNDS

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50

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POSTER

outdoor seating

recycling + compost

restroomsseating

(community rm)

seating(pedalbar)


retail


bakery

roastery

BOHstorage/dish/etc

mechanical

















The typical coffee shop experience lacks suffi cient physical, visual and intellectual en-gagement, visible environmentally friendly prac-tices and energy sources, and farmer-direct local and organic consumable goods. Grounds’ goal is to redefi ne the coffee shop in a modern, sus-tainable urban context by having customers gen-erate partial energy needed to make their drink, and providing visible on-site green strategies and renewable energy technologies. Having visible and interactive energy pro-duction processes will ideally result in consumers realizing the importance and need for energy conservation, using less energy in their day-to-day life, and sharing their experience in order to generate awareness about the serious and pressing issue of resource management, waste reduction and reuse, and renewable energy. By achieving the triple-bottom line of sustainability (economic viability, social respon-sibility, and environmental stewardship) in an innovative concept and spatial design, Grounds serves as an effective testament to green design and educational user interaction.

- neighborhood currently undergoing redevelopment, large DIY movement taking over empty industrial buildings- restaurants, bars, and galleries within 1/4 mile walking distance- home to IIT students that bike to campus- close to L train stops & major bus routes- primarily low-income residents

south chicago :bridgeport

- formerly art gallery with existing event venue on second fl oor, seperate fi re stair- primarily unfi nished- concrete fl ooring, ceiling, and columns- column grid with beams overhead- 12’ ceilings- entry level is 3’ above sidewalk- parking lot behind building

site conditions

- increase exterior wall thickness by 10” and add double glazing for insulation- wind and solar power equipment on roof and facade, geoexchange drilling- landscaping outdoor areas and re-route traffi c fl ow in/out of site

site modifications

site green systems

human power

view from seating

view from entry view from entry grinding tables

compost and education

details

- powered by biomass (plant/wood production waste)- beans are sorted, hand-roasted & packaged by staff- ethically sourced coffee beans from around the world- provides delicious scents & roasting process knowledge

- pedal, step, crank, or spin to produce energy - human power with on-site solar & wind power- provides a fun, interactive distraction, and promotes energy use conservation and awareness

- locally sourced ingredients whenever possible- human-powered grain milling with biomass ovens- provides entertainment & transparency of process

- majority of food prep & production powered by people - simple menu offering breakfast, lunch & light dinner- provides locally sourced & organic ingredients

- offering coffee-relared and branded items- sustainable products to help reduce waste- provides ideas and products to live “greener”

- combination of work, lounge and social areas- views of cafe production processes & outdoors- provides varying spatial experiences

farmer direct micro-roastery renewably powered drinks

honest biomass bakery seats with a view

locally sourced food beans and goods for saleN

15’

16.5’

street entrance

loading dock

fi re stair for stories above

cars in

trucks in

cars out

parking lot behind building

50’

100’

30’

TOTAL INTERIOR AREA : 15,280 SFUTILIZED INTERIOR AREA : 9,815 SF

65’100’

energy stationcustomers must generate some energy after ordering their drink (or pay more!) while watching their selection be made

30 seconds minimum energy generation is required, which is then stored in a battery for use by drink-making appliances and water heating

relaxed pedaling ~100W exercise pedaling ~300Wstep with gravity ~1W step with muscle ~20W leisurely spin ~15W maximum speed ~30W

pedal bar

relaxed pedaling ~100Wlaptop ~30W to chargephone ~3W to charge

customers can take a seat at the pedal bar if they want to charge their phone, computer, or other appliance

bike pedals attached to stools allow customers to charge a bat-tery stored inside, which then powers outlets located on the tabletop

BY DANIELLE FRALEY

customers can mill grain via han-dles at each seat under the table-top, watch the process, or even compete with other tables for a fun and unique experience.the milled grain is then directly accessible to the bakery behind it

outdoor seating

recycling + compost

restroomsseating

(community rm)

seating(pedalbar)


retail


bakery

roastery

BOHstorage/dish/etc

mechanical

















Grounds features an outdoor, hands-on compost-ing center. Customers are able to bring in their own organic waste (fruit and vegetable scraps) and add it to the composting drum. More tradi-tional, open pallet composting is also used so cus-tomers are able to see the stages of composing fi rsthand so they can start their own.

The community room located adjacent to the composting area can accomodate group lectures or workshops, and serves as a general seating area otherwise. Infographics located throughout the cafe promote additional learning facts and practices benefi cial to the environment.

LED strip lighting CFL pendant

LED track lightinghanging plants

LED bulb wall sconce CFL downlight mix of modern and repurposed furnishings

painted concretecolumns

FSC-certifi ed woodfl ooring

recycled metalscounter fronts

recycled paper/glasscountertops

recycled steelequipment & machinery

black aluminum & glassglazed partitions

floor plan

N

indoor seats: 103indoor public area: 4,915 sfindoor total area: 9,815 sfproject scope: 12,145

bakery

roastery

order

energy

pickup

back of house

drink&

foodprep

grinding tables

entry

community rm

compostarea

outdoor seating

52

TECHNICAL DRAWINGS

GROUNDS

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TECHNICAL DRAWINGS

GROUNDS

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TECHNICAL DRAWINGS

GROUNDS

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TECHNICAL DRAWINGS

GROUNDS

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TECHNICAL DRAWINGS

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How to build a bike generator/how they workhttp://www.wakingtimes.com/2012/11/09/how-to-build-a-bicycle-generator/

Human Power energy output/infohttp://www.energyplanet.info/Human_Power/

How to make your own biomass fuel/biomass infohttp://www.reskqu.blogspot.com

How geothermal heat pumps workhttp://www.wbdg.org/resources/geothermalheatpumps.php

Output of geo-exchange systemshttp://geoexchange.sustainablesources.com

Solar water heatinghttps://en.wikipedia.org/wiki/Solar_water_heating

Human power output numbershttp://pedalpowergenerator.com/buy-bicycle-generator-assembled-pm-motor-pedal-power.htm#HAND

Power consumption amounts of applianceshttp://www.wholesalesolar.com/StartHere/HowtoSaveEnergy/PowerTable.html

Coffee Factshttp://www.theguardian.com/environment/2011/oct/04/green-coffeehttp://www.businessinsider.com/facts-about-the-coffee-industry-2011-11?op=1#ixzz2r8voLAbqhttp://www.sustainablebabysteps.com/coffee-facts.htmlhttp://www.letstalkplastics.com/facts/disposable-coffee-cups-what-impact-do-they-havehttp://blog.thoughtwax.com/2007/04/the-cup-or-mug-equation/

SOURCES

Documents

Senior Project - Green Cafe