How to design a compact coffee roastery

• Demand for specialty coffee is growing rapidly in city centres, where commuters, tourists, and locals expect high-quality offerings, and roasters are capitalising on this demand.
• A widely shared blog post shows that a high density of coffee shops can predict if an area of a city is “up and coming”, increasing the chances of business success.
• But prime locations in city centres also come with high rental costs, fierce competition, and a shortage of space.
• To cope with these challenges, more roasters are choosing to operate out of smaller shops, making thoughtful design and innovative technology more important than ever.

As the specialty coffee market continues to grow, roasters are increasingly seeking ways to establish themselves in urban centres where consumer demand is highest. This shift toward city-centre operations brings exciting opportunities but also presents unique challenges, particularly around space. 

Designing a functional, efficient roastery in a compact environment requires careful planning, smart technology choices, and an understanding of the specific constraints that come with prime locations. 

The key is maximising every square foot while maintaining the quality and consistency that specialty coffee customers expect.

Lucas Hubinon and Nicolas Le Fourn of Celsius Roasters in Lyon, France, explain how they worked with IMF Roasters to design their space.

You may also like our article on designing a roastery that doubles as a café.

More roasteries are opening in cities – and they’re becoming smaller

If you live in or visit a big city anywhere in the world, chances are you will be spoiled for choice when it comes to finding a specialty coffee shop or roastery.

In capital cities, especially, this can mean hundreds or even thousands of options, including both larger chains and independent outlets. 

Shanghai, China, is believed to have the most cafés in the world. A recent Bloomberg report stated that the world’s third-most-populous city has over 9,110 coffee outlets, accounting for more than 6.4% of the national total. 

Tokyo, Japan, has the highest population of any city in the world and reportedly has over 3,826 cafés as of 2021. Given the country’s sophisticated coffee culture, this number is likely to have increased over the last four years.

The number of specialty coffee shops in London, UK has risen by some 700% over the past decade, with the capital city believed to include over 3,700 outlets (including larger chains). New York City, meanwhile, has the most cafés in the US, with an estimated 1,571 outlets.

More specialty coffee roasters are opening in city centres and downtown areas as demand grows. These locations are lucrative and highly sought after, especially as roasters look to scale and build a bigger brand through a multi-site model. 

“After a few years of moving between different locations and cities for roasting, storing, packaging, and delivering, we wanted to bring everything together in one place, as close as possible to our customers,” says Lucas, the co-founder of Celsius Roasters. “So, we looked in the heart of Lyon, France, despite the constraints, and we found a real gem, designed with the support of IMF Roasters.”

Urban locations also offer direct access to a concentrated customer base, increased foot traffic, and the opportunity to attract tourists and commuters willing to spend more money on premium coffee experiences.

“We have a very international clientele, which is only possible when access is easy,” says Nicolas, the co-founder of Celsius Roasers. “For our business clients, this geographical proximity is an undeniable advantage, allowing us to deliver by bike and build close relationships.”

For consumers, endless choice can also seem appealing. But for café operators, an increasingly competitive market can be difficult to navigate.

With these prime locations come much higher operational costs. In central London, for example, the average monthly rental price for a unit of 1,301 to 1,500 sq ft is £85 to £90 per sq ft. To circumvent these significant expenses and manage costs more effectively, more roasters are opting for smaller business units.

Simultaneously, this means roasters must be strategic about how they use every inch of available space, balancing production needs with customer-facing areas and storage requirements.

Why smaller roasteries require smart design

Opening any coffee roastery requires careful planning and strategic design. From choosing the equipment to accommodating green and roasted coffee storage space to deciding whether to include a café space, there are endless factors to consider.

Smaller operators, however, face unique challenges: limited space, strict ventilation requirements, and emission control, all while maintaining coffee quality and consistency. Urban environments often come with additional regulatory hurdles, from noise ordinances to air quality standards.

“You need to find suitable premises, big enough, where the owner allows roasting, and the neighbours don’t object to the potential nuisances, like noise and smells,” Lucas explains. “It’s also essential to have a storage space for green coffee that isn’t subject to variations in temperature and humidity; otherwise, the coffee will age prematurely, and roasting will be inconsistent. 

“Deliveries are also intense moments. We are on a narrow one-way street, which means closing the street for every major delivery, including equipment,” Nicolas says. “We learned to be quick and diplomatic with car drivers.”

These constraints can be addressed with smart roastery design and advanced roasting technology. IMF Roasters, for example, offers complete plant design and customisation to accommodate specific needs, helping roasters navigate the complexities of compact urban spaces. The company’s approach considers the roasting equipment itself, as well as the entire workflow from green bean storage to packaging and delivery.

“We quickly settled on the IMF RM15, partly because of its compact width and height, which allowed us to install chimneys exactly as we wanted,” Lucas says. “In our premises, every square metre counts, so that was a real advantage.”

What roasters need to know about compact spaces

When designing an efficient roastery in a small urban space, several key considerations come into play. 

Airflow management is crucial not just for the roasting process itself, but also for ensuring compliance with local regulations and maintaining good relationships with neighbours. Proper ventilation systems must handle smoke and chaff while minimising odours that could disturb nearby businesses or residents.

Noise reduction is another critical factor in city centres. Roasting equipment, grinders, and ventilation systems can generate significant noise, potentially causing friction with neighbours. Selecting equipment designed with noise mitigation in mind can prevent conflicts before they arise.

“IMF Roasters offers integrated afterburners, aimed at reducing the environmental impact of smoke and minimising nuisance to the neighbourhood,” Nicolas explains. Integrated afterburners handle emissions control without requiring separate systems that consume valuable floor space in compact roasteries.

Energy efficiency has both environmental and practical implications. In compact spaces, managing heat output becomes essential for staff comfort and climate control. Additionally, urban locations may have limitations on utility connections, requiring equipment that operates efficiently within those constraints.

“We’re happy with the IMF RM15’s gas consumption,” Nicolas adds. “When compared to the amount of coffee roasted per kilo, it is an extremely efficient machine.”

IMF’s compact machines, integrated systems, and precise automation help roasters manage the complex environments found in city centres. The technology allows operators to focus on quality rather than constantly troubleshooting equipment or managing workflow inefficiencies.

The automation features are particularly valuable in tight spaces where multitasking is essential. “Our roaster allows us to focus solely on batch improvement,” Lucas says. “In the semi-automatic mode, you can launch the programme and make minor adjustments each time to push the precision to the highest level.

“We chose the IMF RM15 primarily for its precision. The convection is very forgiving, which means we waste very little coffee,” he adds. “So, we maintain our passion for precision, but without breaking a sweat when we load the roaster with an expensive Gesha.”

The technology also delivers efficiency advantages that make compact operations more viable. “IMF technology allows for very high production relative to the compact size,” Nicolas explains. “Roasting times are approximately 30% shorter for a batch that is 25% larger compared to an equivalent traditional drum roaster.”

In city centres, roasteries often double as coffee shops to save space, so design is paramount. This dual function requires equipment that’s not only compact and efficient but also aesthetically appropriate for a customer-facing environment. 

The visual appeal of the roasting operation can become part of the brand experience, turning a space constraint into a marketing advantage.

Designing a compact roastery in an urban environment requires balancing numerous competing demands, but the rewards can be substantial. With thoughtful planning, appropriate technology, and a clear understanding of the unique challenges involved, small roasters can establish thriving operations in the heart of their target markets. 

The key is approaching each design decision strategically, ensuring that every element serves multiple purposes and contributes to both operational efficiency and the overall customer experience. 

When done right, a compact urban roastery becomes not just a production facility but a destination that strengthens brand identity and deepens customer relationships.

Enjoyed this? Then read our article on transitioning from small-batch to large-scale roasting.

Photo credits: Celsius Roasters

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