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Runner Up

Commercial Equipment Award

Core77 Design Awards 2020

Results Announced for Community Choice Prize See All Winners

Phantom Espresso

We wondered: How are our baristas and customers able to connect over coffee when the front-bar positioning and large size of our espresso machines are obscuring the baristas and the espresso craft? By moving the espresso engine below the counter and incorporating bottom fill espresso glasses we were able to open up the bar and, as if by magic, present delicious, swirling coffee and smooth crema right before our customers' eyes.

Initially developed and tested as a prototype in 2017, The Starbucks Engineering and Industrial Design teams partnered closely with long term supplier Thermoplan of Switzerland to commercialize Phantom, which recently debuted at in our SoDo Starbucks Reserveā„¢ Store.

Phantom vs current espresso machines Stanton J Stephens
Design process Stanton J Stephens
Phantom tower Stanton J Stephens
Phantom unit top down view Stanton J Stephens
Manually dosing beans into bean funnel Stanton J Stephens
Espresso ready to pour Stanton J Stephens
Pouring espresso Stanton J Stephens
Auto-rinse after dispense Once dispensing of espresso is complete, continue to turn the dial until 180 degrees, triggering the auto-rinse feature Stanton J Stephens
Under-counter milk steaming One dial selects steaming temperature, other dial selects foam type Stanton J Stephens
Phantom Espresso in the Reserve Store in Seattle Stanton J Stephens

The Tower

The fluted vase-like form of the Tower builds on the heritage and romance of espresso equipment. It is crowned by a cantilevered bar and twin espresso glasses. This elegant treatment balances with purposeful detail. In front of the Tower, bean hoppers and sensory bowls invite customers to get closer to the beans, putting quality ingredients before them to see and smell.

The Espresso

After the shots of espresso appear before the customer, the glasses rotate toward the barista and the coffee pours into a cup below. Tactile treatments like the knurled bar handles create intuitive and delightful touchpoints for the barista.

The bottom-fill process not only compellingly presents the twin espresso shots, but it also produces clean, sweet flavor due to gravity keeping bitter particulates suspended in line.

After serving, the Phantom shot glasses flush with hot water, removing a cleaning step for the partner and another experiential moment for the customer. The bar then returns to the upright position.

Handoff

By removing the equipment barrier above the counter, the same partner that made the beverage is now able to hand it directly to the customer to enjoy, completing the experience with another moment of connection.

"Experience" vs. "Peak" Mode

We wanted Phantom to be able to operate for both higher volume and lower volume periods of the day. During busier times, the partner can select a bean hopper to automatically initiate the process. During quieter moments, the barista may manually dose beans from a countertop jar into the top of the Tower to begin the grinding process, which provides a heightened experience and may spark conversation.

Easy Clean Work Surface

As with all of our equipment, cleaning is a critical consideration. Phantom is easy to clean to allow our partners more time to connect with customers. The partner-facing angled grille hides mess from the customer's view while excess liquids are channeled directly into a sink basin below for drainage.



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Results Announced for Community Choice Prize See All Winners
  • Honoree

    Starbucks Design

  • Client

    Starbucks

  • Project Team

    Starbucks Industrial Design
    Starbucks Equipment Development
    Thermoplan AG

  • Category

    Commercial Equipment

Core77 Design Awards 2020

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