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Panagiotis emphasizes that a coffee-centric philos-
ophy demands that the production area is designed in
such a way that the workflow is highly organized. “Spe-
cializing in coffee, in addition to knowledge, requires a
great financial investment. The shop needs to have
basic amenities such as good quality power outlets for
each machine separately. For a specialty coffee shop
we also need to have sockets for more grinders. Addi-
tionally, water supply and drainage facilities are need-
ed for each espresso machine, as well as for any other
machine that we may need, e.g., ice machine, automat-
ic washing system, etc. In Greece, according to health
regulations, the coffee shop needs to have at least one
commercial sink. The production area must facilitate
all these needs in order to be able to function properly.
We aim to respect the parameters of both space design
and functionality,” he says.
Panagiotis and his team take into account all these
elements and more when they design a coffee bar area.
Their ideas and solutions are human-centric, as they
know that the barista is the heart of the coffee shop.
Panagiotis, inspired by Leonardo da Vinci’s Vitruvian
man and the proportions of the human body, has creat-
ed an ergonomic space where the barista can move
around freely and have all the tools they need at their
disposal, “In order to set up a store correctly, you need
to know it from the inside out. You have to always build
on its operating system and then extend it to its exte-
rior. Based on the analysis of the human body and the
Vitruvian Man, I focus on the distances a barista should
have from their tools, and the overall production time.”
In Leonardo da Vinci’s Vitruvian Man drawing, a
circle and a square are inscribed in a man. This drawing
is based on the proportions of the human body and how
it relates to space. If we stretch out our hands and look
at ourselves from a bird’s eye view, we create a circle.
This circle fits our whole body plus the distance of our
stretch. Whenever we count one concentric circle at a
distance of 50-80 points from ourselves, we have the
perfect distances for our functionality. Among these
circles, if they are divided into quadrants, we have the
so-called triangles. These are the movements of our
hands. Panagiotis applies this theory behind every coffee
bar and turns the Vitruvian Man into a Vitruvian Barista,
“These triangles show us how much space a barista needs.
Panagiotis applies the Vitruvian Man Then we organize the machines and tools around the
barista according to the frequency of their use. In Greece,
theory behind every coffee bar and turns baristas prtepare a lot of cold coffees as well, so we divide
the production into hot and cold. This allows us to have
the Vitruvian Man into a Vitruvian Barista. two people behind the bar who will be productive in a
small space at the same time,” he says.

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