This post is another in our Cafe Case Study series. We interview cafe owners to learn about the vision behind their space and then ask them a bit about the equipment they chose and why they made that decision.
Use these case studies as inspiration for your own cafe dreams or simply to get a behind-the-scenes look at some beautiful coffee spaces around the world.
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Baegeri in Hamburg, Germany. As told by Salome Kocakoru.
All photos courtesy of Baegeri.
What made you want to open a coffee shop?
We are a sourdough bakery, the owner Fabio Haebel wants to deliver great bread to bread lovers in Hamburg. We thought having a small breakfast offer, and coffee bar inside the bakery would be perfect. Fabio also owns two restaurants in the area where our bread is served.
How would you describe the brand?
Sourdough. Everything from breads to cakes and cookies is made with sourdough and has no additives. We find that serving specialty coffee inside the bakery keeps our customers happy. Nothing is better than a yummy flat white accompanied by a cinnamon bun.
What equipment are you using to make coffee? Why did you choose this equipment?
We use the Modbar with three grinders from Mahlkönig and a Moccamaster for filtered coffee. The bakery also has a monthly guest roaster, we aim to deliver an interesting and different experience each month.
Describe your bar or customer flow. break this down for us. how did the equipment influence the flow? or vice versa?
Our customers enjoy our coffee and the Modbar; they often mention the consistent quality.
Describe the location/demographics of the area where you opened. Why did you choose this area?
We opened in Hamburg in the Vibing area between Schanzenviertel and St.Pauli. We love the mix of people we have here every day. It’s exactly the right place to be.
What’s one thing that makes your coffee shop special?
The most special thing about our cafe/bakery is our sourdough bread and pastries. Baked in-house and always fresh!