Planning Anaya: Workflow, Coffee Tests and Early Campus Preparation in 2016

Before Anaya opened, the planning started with practical questions: how should the coffee bar work, where should equipment and storage go, and how could the space support making coffee well? In a design album shared on 4 November 2016, Natt wrote that thoughtful design supports workflow and production. The annotated layouts show the plan taking shape; they do not prove that every feature was built exactly as drawn.

This early post captures a useful part of starting a coffee space: deciding how people, tools and ingredients will move through it. Later Anaya posts describe equipment preparation and coffee testing, but this entry stays with the first design thinking. It is a glimpse of the campus before the doors opened, not a record of a class or a formal partnership.

View the original post on Facebook

Anaya milk tasting and coffee preparation post

Anaya says equipment and systems are not ready yet

Natt thanks Sakchai Nunmin for early advice and an equipment visit

Natt describes Anaya as a place to experiment with coffee recipes and profiles

Joe Thaksina Cheepwan’s later recollection of Anaya planning and late-2016 opening

Anaya founder reflection on the early coffee counter; approximate seven-month look-back, no exact opening date

Anaya reflection describing customer conversations about brewing, technique, coffee origin and taste

Anaya founder reflection on pre-opening coffee vision and early conversations about origins, environment and farmers

Photograph: Anaya Espresso Society / original Facebook photograph