Why should architects and specifiers be thinking about coffee?
As universities rethink how students use their campuses, architects and specifiers need to look beyond lecture theatres, libraries and accommodation when designing spaces that encourage interaction, collaboration and belonging. Coffee provision may seem like a relatively small consideration, but it can play an important role in how students and staff experience the campus.
Russell Cowley, general manager of FreshGround, argues that coffee and refreshment areas should be considered much earlier in the design process - not simply added to a kitchen or breakout area once the rest of the space has been specified.
The university campus is forever evolving
Students are no longer just coming to campus simply to attend lectures and then leave. Likewise, universities and colleges are increasingly thinking about how their estates can support collaboration, social interaction, wellbeing and a sense of community – while also accommodating more flexible patterns of learning and working.
And today, that has implications for every part of campus design, including something as seemingly straightforward as where people break out, or get their coffee.
A recent report from the Higher Education Policy Institute (HEPI) underlines how important experience has become, and found that students who feel they belong at university are significantly more likely to say their course offers good or very good value for money.
Likewise, a separate 2026 HEPI report on student accommodation found that residential university life continues to play an important role in helping students develop friendships, independence and a sense of belonging.
So, if the physical campus is part of the student experience, shouldn't we be thinking more carefully about the spaces where students naturally come together?
We’re no longer just grabbing a cuppa
Sharing a coffee has long been part of the social infrastructure of campus life, but the role of refreshment spaces is changing. A coffee point can be somewhere to meet a friend between lectures, a place for a student and lecturer to have an informal conversation, somewhere to work independently for an hour, or simply a reason for people from different parts of the university to cross paths.
This is particularly relevant as universities look for ways to create environments that offer something students cannot replicate as easily at home. The latest HEPI/Unite Students Applicant Index found that 49% of prospective students believe opportunities to socialise and build connections would improve their university experience. The same research found that most applicants still want the wider university experience, including living away from home and becoming part of a community.
Universities and colleges have widely picked up on this, and Jisc’s “Designing learning and assessment in a digital age” guidance says modern learning spaces should support a range of activities - online and offline, collaborative and individual. It specifically recommends independent, social and collaborative learning spaces alongside teaching spaces.
And, since the traditional distinction between a learning space and a social space is becoming less obvious, a well-designed coffee area can potentially be both.
But, if coffee is going to play a role in how people use a space, why is the equipment so often considered at the end of the design process?
Should we design around the equipment more?
Architects and specifiers have a myriad of considerations when designing educational buildings, from accessibility and security and parking to ventilation, circulation and building services.
Specialists are routinely involved in areas such as AV, furniture, lighting and acoustics because their requirements can influence the finished environment. My argument is that commercial coffee provision should be no different.
One of the problems we encounter is that the practical requirements of coffee equipment aren't always considered early enough in a project because a coffee machine isn't simply something that sits on a worktop and plugs into a wall.
There is a requirement to consider the height and depth of the worktop, the available clearance above the machine, electrical requirements, filtration and access for servicing.
Likewise, we need to ensure the worktop is at the right height for the equipment and the people using it. There needs to be sufficient space above the machine to open hoppers or access components, and consideration needs to be given to water supply and drainage where required.
We also need to think about people. For instance, is there enough space around the machine for students and staff to use it comfortably? Can people queue without creating a bottleneck? Is there somewhere nearby to sit? Does the layout encourage people to stop and interact, or does it simply encourage them to grab a drink and move on?
These questions become much harder to answer when the kitchen has already been designed, cabinets manufactured and the building services installed.
In our experience, this can lead to costly alterations or compromises that could have been avoided by involving the right specialist earlier.
A better approach is to ask what coffee and refreshment provision does this campus need, and what does the building need to accommodate it, at the drawing board.
If universities are designing spaces around collaboration and belonging, the coffee point shouldn't necessarily be hidden away in a corner, and its location and design should reflect the role it is expected to play.
That means considering how people move through the space, whether there is room to stop and talk, whether seating can be incorporated nearby and whether the environment encourages people to stay for a while.
Lighting, acoustics, materials and finishes can all contribute to making the coffee area feel like a considered part of the campus rather than simply a collection of equipment in a utility space.
This doesn't mean every university needs to turn its kitchen into a coffee shop, but it does potentially mean thinking about what the space is trying to achieve. If the intention is to create a social hub where students can meet, work and collaborate, then the coffee point can become an important part of that design. If it is simply intended to provide a convenient drink for people passing through, the requirements will be different.
The same principle applies across the wider campus
Universities are already investing in spaces designed to support wider student needs for learning and recreation, while technology is giving estates teams a much better understanding of how buildings and spaces are actually being used. Research discussed at THE Campus in 2025 highlighted how data such as Wi-Fi usage can help universities understand patterns of space utilisation and make more informed decisions about estates.
That creates an opportunity to think about refreshment spaces as part of the overall movement and experience of people around campus.
As with all modern design processes, sustainability is high on the agenda in education estates. The equipment selected, its energy consumption, water requirements, expected lifespan, servicing and the way it fits into the wider catering operation can all form part of that consideration.
The challenge, however, is that universities continue to face significant financial pressures, and balance investment in greener buildings against competing demands on their budgets.
But designing a space correctly from the outset can help avoid expensive changes later, while ensuring that the equipment and infrastructure are appropriate for how the space will actually be used.
Another important consideration is that buildings are rarely static, and a building designed today could still be in use decades from now. The students using it, the way they learn, the technology they use and their expectations of the campus could all change considerably. The answer is to create sufficient flexibility so that the space isn't unnecessarily constrained - essentially the same principle as future-proofing other elements of a building.
We don't know exactly how technology, learning patterns or student expectations will evolve, but we can make sensible decisions today that give buildings the flexibility to respond. If the ambition is to create campuses where students want to spend time, where people interact naturally and where learning extends beyond the lecture theatre, then seemingly small details matter – and coffee can be one of them.
For further information about FreshGround, visit https://freshground.co.uk/
Russell Cowley is general manager at FreshGround, where he oversees all aspects of the business, ensuring seamless operations and consistently high standards. With extensive experience and a deep understanding of the industry, he plays a pivotal role in driving performance and supporting team success.
A natural relationship-builder, Russell excels in engaging with clients, suppliers and colleagues alike, fostering strong partnerships across the business. Known for his hands-on approach and problem-solving mindset, he keeps the organisation running smoothly day-to-day.