知一设计研究室 | 上海ALOHA咖啡襄阳南路店-设计风向

契机

Turning point

在上海法租界的襄阳南路，聚集着形形色色的咖啡店，存在着熙熙攘攘的人群，伴随着浓浓烟火气息的市集，而ALOHA COFFEE的第二家店，也选择坐落在这里，想要扎根到这个社区当中。在品牌迎来自己第三周年的生日之际，也迎来了店面改造的一份契机，其品牌主理人获得了2024年世界咖啡师大赛中国区的冠军，意味着ALOHA COFFEE在行业中迈出了更加坚实的，新的一步，而主理人对于其未来门店的展望，也成为了这次二店改造的设计灵感来源。

On Xiangyang South Road in the French Concession of Shanghai, a variety of coffee shops gather, surrounded by bustling crowds and the rich atmosphere of local markets. ALOHA COFFEE’s second store has also chosen to settle here, aiming to establish a strong presence in the community. As the brand celebrates its third anniversary, it also embraces an opportunity for store renovation. The brand’s owner has won the championship at the 2024 World Barista Championship in the China region, marking a significant step forward for ALOHA COFFEE in the industry. The owner’s vision for future stores has become the source of design inspiration for this renovation project.

∇ ALOHA树荫下喝咖啡的人，People drinking coffee under the shade of trees © 陈逸帆

∇ ALOHA入口，ALOHA Entrance © 陈逸帆

展望

Outlook

主理人对于未来门店的出品和服务，想要赋予一个更有仪式感的过程，于是提出了“咖啡Omakase”的概念，结合比赛出品的经典“一豆三喝”的形式，意在将咖啡比赛中所呈现的内容毫无保留的展现给每一个爱好者，或者试图了解咖啡的人群。每一次的出品都是一对一的，是一次给予客人同时视觉，触觉，听觉和味觉的多层次体验。

The owner aims to create a more ceremonial experience for the offerings and services of future stores, introducing the concept of “Coffee Omakase.” This concept combines the classic “One Bean, Three Drinks” format from competitions, intending to showcase the essence of coffee competitions to every enthusiast or anyone curious about coffee. Each serving is a one-on-one experience, providing guests with a multi-sensory experience that engages their vision, touch, hearing, and taste.

∇ ALOHA diagram © Atelier IN

概念核心

Concept

在重新规划了空间功能格局的前提下，通过材质所呈现颜色的明显差异，去强调空间内部一条沿着吧台而走的那条明显的界限。这根边界线贯穿了整个室内，它不是强调距离感，也不是去达到绝对隔绝的目的，而是去划分出客座区和操作区的同时，给制作产品的这个过程限定出一个区域，勾勒出“舞台”的边界，赋予一个定义。

Under the premise of re-planning the spatial functionality, the design emphasizes a clear boundary along the bar through the distinct color variations presented by materials. This boundary runs throughout the interior, not to emphasize distance or achieve absolute separation, but to delineate the seating area from the operation area while defining a space for the product-making process, outlining the boundary of the “stage.”