Designed by Czech studio KOGAA, GROUNDS is a coffee hub in Prague's developing area of Karlín. Inside an inner yard, the hub works as a neighborhood cafe where coffee is being served straight from its own roastery.

In order to cut the costs, the construction was made hands-on and designed-by-building together with the coffee community running the place.

But also learn how the architecture and spaces relate to their production processes.

Taking advantage of the overhead natural light, a translucent duplex object allows light through to the various functions of the hub, all integrated and connected within the unit.

The further spaces from the entrance are dedicated to the in-house coffee production. The built-in inner room is made for coffee testing.

From the storing of the raw beans to the roasting, cleaning, and packaging processes.

Functioning both as the showroom of the professional barista machines and where educational workshops and competitions are taking place.

The object’s front side towards the entrance is dedicated to the cafeteria and the sale of the coffee. A suspended tangerine-coloured metal staircase leads to the upper working space.

Enveloped by an organically-shaped corrugated plastic wall.

The organically designed plan allows nooks in which a variety of plants are growing.

And working as a source of natural air purifiers, dust collectors, and helping to keep a balance in the levels of humidity needed for the coffee processes.

The interior was built by 80% construction site waste from a previously dismantled project. The suspended lights are recovered and painted industrial lamps from an inactive weapons factory.

Applying the architect’s objective on reducing the issues related to construction site waste in the country.

While the coffee tables are hand-made concrete pieces manufactured on-site, as well as the wooden bench and the vertical merchandise wall.

The bar is made of uncoated corrugated metal sheets and the custom metalworking desk was cut-out to fit all the coffee fixtures needed for the serving process.

The idea of the project was to expand the concept of a roastery to the public, as well as being a platform for baristas and coffee experts to educate themselves and be part of a community.