Perancangan Interior Coffee House di Surabaya

Gabriel Indra Purwanto, I Gusti Ngurah Ardana


In this globalization era, the culture of drinking coffee has become a lifestyle in many region in Indonesia. This lifestyle has already expanded in Surabaya, but there hasn’t been a place provided with variety of facilities which interior is designed specifically to be representative as a place to express this lifestyle and also can be used as business opportunities which is definitely profitable. Therefore, interior design of Coffee Houseis proposed in a building designed by Ardhian W. located at MH. Thamrin 66b-68 and Imam Bonjol 117-123 Surabaya. The design was made based on data collection method by which in the results of the design will be strongly influenced by the process before. The design solution is processed based on fresh and pleasure concept, so that the interior design is able to present a fresh and pleasant atmosphere. The main facilities of this design are cafe, coffee strore, information and classroom as support facilities for workshop activity, exhibition in the form ofa gallery, lobby, receptionist, and office.Fresh atmosphere manifested through the arrangement of attractive design elements with a game of shapes, colors and materials. A pleasant atmosphere can be felt by creating an interior ambience that meets the needs of users as a whole, has durability value which ensures the robustness and security. This Coffee House design is expected to give knowledge, new atmosphere and exciting experience for the people in Surabaya.


Design, Interior, Coffee House, Fresh, Pleasure, Surabaya.

Full Text:



Asosiasi Eksportir dan Industri Kopi Indonesia “Sejarah kopi di Indoesia”. AEKI-AICE. 2003. 1 November 2015 Baraban, Regina.S. and Durocher, Joseph. Successful Restaurant Design. 2nd ed. Canada: John Wiley and Sons Inc, 2001. De Chiara. Time Saver Standart For Building Types. New York: Mc. Graw-Hill,1990. “Jenis-jenis kopi budidaya” Alam Tani. 2012. 1 November 2015 Karlen,Mark dan James Benya. Dasar-dasar desain pencahayaan, Jakarta: Terjemahan Diana Rumagit, 2007. Lawson, Fred. Restaurand Planning & Design. New York: Van Nostrand Reinhold, 1973. Marsum W.A. Restoran dan Segala Permasalahannya. Yogyakarta: Penerbit Andi, 1999. McGowan, Maryrose., Evan Terry Associates., Christine M. Piotrowski. Interior Graphic Standards, Designing Commercial Interiors and Pocket Guide to the ADA 2006. Canada: John Wiley and Sons Inc, 2006. Mulato, Sri. 2002. “Mewujudkan perkopian Nasional Yang Tangguh melalui Diversifikasi Usaha Berwawasan Lingkungan dalam Pengembangan Industri Kopi Bubuk Skala Kecil Untuk Meningkatkan Nilai Tambah Usaha Tani Kopi Rakyat”. Simposium Kopi 2002. Denpasar : 16 –17 Oktober 2002. Pusat Penelitian Kopi dan Kakao Indonesia. Neufert,Ernst., Peter Neufert. Neufert Architect’s. 3rd ed. United States: Wiley Blackwell, 2000. Panero, Julius. dan Martin Zelnik. Dimensi Manusia dan Ruang Interior. Cet. ke 1. Trans. Djoeliana Kurniawan. Jakarta: Erlangga, 2003.

Pangabean, Edy. The Secret of Barista. Jakarta: PT Wahyumedia, 2012. Rahardjo, Pudji. Panduan Budidaya dan Pengolahan Kopi Arabika dan Robusta. Jakarta: Penebar Swadaya, 2012.


  • There are currently no refbacks.