Published 4 February 2026
Start with footprint and flow
A counter has to hold a grinder, an espresso machine, a work surface, waste and a service point. If any of these has no home, service slows down in the first busy hour.
Power, water and ventilation
- Confirm available power before selecting a machine
- Plan water supply, filtration and drainage early
- Leave service access behind and above the equipment
Equipment is only half of it
A counter runs on trained people. Barista and maintenance training through the KOORG Coffee Academy is planned alongside the build, not after it.