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Panagiotis regards the three steps to

success when designing spaces such as

coffee shops, “First you eat with your
eyes, then with your mouth and finally

with your soul.”

Being a Free Designer

I met Panagiotis in September during the Athens Coffee
Festival, where he was a keynote speaker. His Masterclass,
Ergonomic design for baristas, was one of the main reasons I
wanted to interview him. I was eager to learn more about his
design philosophy and how it could be applied to create suc-
cessful coffee shops. From a young age, Panagiotis was influ-
enced by his father, who was an architect. He would design
cars and buildings and take note of the architecture, culture,
and food of different places he visited, “I carried a notebook
and a pencil everywhere I went. The architecture of places
helps me understand their history and makes me feel part of
it. That’s where my motivation comes from, the fact that I
have something to say to the audience. I wanted to present a This is a testament to the success of the design. The furniture beautiful, functional, and able to stand the test of time,” he
different, leaner, human-centered approach to space.” is designed to be ergonomic and comfortable, with a focus on points out. From concept to construction, the whole process
The motto of Bafis & Partners Architects is to design the customer experience. Aside from the exceptional coffee, can take months. The first step is to understand the client’s
with free spirit. But, what does it mean for a designer to feel the shop offers a select range of organic teas, wine, herbs, needs and wants. Then, the team does a survey of the area
free? “It means having the courage to express your ideas dairy-free milk, preserves and healthy snacks, alongside to see what already exists and how they can link elements
without any constraints,” Panagiotis says. “It’s about being brewing accessories. from the past with the present. They also look at the space
able to say no to things that don’t inspire you. My advice to to see how they can best utilize it. “A design that respects
all young designers is to try and find their own voice. When The Three Steps to Success the space, also respects the customer. We always think about
you do that, people will start listening to you. I know it’s hard how the customer will feel in the space. We want them to
to turn down work, but it’s important to stay true to your ideas Panagiotis explains to me that according to him, there feel comfortable and at ease.”
and beliefs.” In a way, this applies to many aspects of life, not are three elements to consider when designing spaces such
just design. It’s important to be able to express yourself free- as coffee shops. He calls them the three steps to success, Ideas and Solutions for Ergonomic Spaces
ly and be true to who you are. It is hard to find the motivation “First you eat with your eyes, then with your mouth and
to do things that you don’t believe in, “The only way to be finally with your soul.” This means that first and foremost, One of the things that stands out Bafis & Partners Ar-
successful is to find what you’re passionate about and do that. the space must be designed to appeal to the senses. Second, chitects projects is their focus on ergonomics. They design
You have to enjoy the process, not just the result.” the product must be of excellent quality. And third, the spaces that are not only aesthetically pleasing, but also func-
This freedom of spirit is loudly expressed in Bafis & people who work in the space must create a pleasant and tional and comfortable, not just for the customer but also for
Partners Architects’s new project, Natives. Natives is a spe- welcoming atmosphere. “For me, the design of a space must the people who work there. Functionality translates to flexi-
cialty coffee shop franchise that is designed to respect nature always be simple, without unnecessary decorative details. bility, which is a very important element to have when work-
and the product by creating dining areas that express freedom, We live in an age where everything is excessive, forgetting ing behind a bar. In specialty coffee shops, the focus is on
cleanliness and native design. I visited the shop in Athens and the human factor. There is this tendency to create images coffee itself as a premium product. This means that equipment
was impressed by the use of wood, which creates a natural just to attract attention. I think we are going through a mod- like additional grinders, brew bar areas, additional automatic
and warm environment. I actually wrote a large part of this ern baroque era where we create spaces with materials that washing systems and filters is needed to maintain quality. The
article while enjoying a cup of coffee at Natives. The experi- degrade over time and don’t allow for duration and substance. barista needs to be able to move around freely and have all
ence was fantastic, and I felt comfortable and free to work. We have to think beyond that, and create spaces that are the tools they need at their disposal.

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