Cosentino, a global leader in innovative surfaces for architecture and interior design, has partnered with Lamarsa, purveyors of fine coffee equipment, to host a design and coffee session at the Cosentino Showroom. This collaboration aims to inspire coffee enthusiasts, professional baristas, and café owners to create their ultimate brew corners, whether for personal enjoyment or commercial spaces. Among the guests were key figures in the local coffee scene, including Claire Tan, founder of Grumpy Bagels, and Yuth Gan Ooi, co-founder of Oui Bakehouse and Café.
“At Cosentino, we are committed to offer surfaces that combine durability with exceptional aesthetics,” shares Chong Hwa Foo, General Manager of Cosentino Malaysia. “Partnering with Lamarsa, a brand equally dedicated to innovative design and quality coffee equipment, allows us to demonstrate how thoughtful design can elevate the coffee experience, whether at home or in a commercial setting.”
“Designing a brew space isn’t complete without great coffee,” says Claudia Tan, Director of Lamarsa Malaysia. “At Lamarsa, we aim to inspire both coffee lovers and professionals to elevate their brew corners by combining the latest brewing innovations with considered design. We are delighted to partner with Cosentino, whose commitment to quality and innovation perfectly aligns with ours.”
Designing the ultimate brew corner sets the tone for the entire coffee experience, whether in a commercial or residential environment. While the goals for brew corners in these settings may differ, many key design principles remain consistent. Interior designer Leonard Mak, founder of LM Studio, shares his expert insights on creating the perfect brew corner.
According to Leonard, the most important principle when designing a brew corner is that “good design should enhance the way you work.” It is about creating a space that is intuitive, functional, and easy to use, even at home without professional barista skills. If the space doesn’t help you brew better or move more efficiently, it simply isn’t fulfilling its purpose.
Leonard also highlights common challenges faced by both baristas and home coffee enthusiasts, particularly when selecting the right countertop. Finding a surface that is stain-resistant and able to withstand coffee spills is crucial. He recommends Dekton by Cosentino surfaces, noting his own tests with “stubborn stains commonly found in kitchens such as turmeric, wine and ketchup.” These surfaces effectively repel stains, making it easy to wipe away spilled coffee without leaving marks.
Beyond the countertop, Leonard emphasizes the importance of ergonomics. “The height of the countertop is a key consideration,” he says, “as long hours spent working at an ill-suited height can lead to discomfort and issues like back pain, especially for professional baristas.”
Finally, Leonard stresses the role of lighting in the brew corner. “Lighting plays a bigger role than most people realize,” he explains. “Poor lighting can cause reflections or shadows that make it difficult to see stains or work comfortably. Just as ergonomics matter, something as simple as the wrong countertop height can significantly impact the overall experience and functionality.”
Leonard’s insights were echoed by Shaun Liew, co-founder of ONO Specialty Coffee & Matcha and Curated Coffee Roasters, who is also a world-champion barista.
“Dekton is one of the surfaces I would personally choose and highly recommend,” said Shaun. “As a barista and café owner, I look for materials that can withstand the demands of daily operations. From supporting heavy coffee machines to handling heat, stains and scratches, the surface needs to perform. With Dekton, I can prepare, cut and pour directly on the counter without worry; it truly meets the needs of a working coffee station.”
Shaun also expressed his appreciation for Cosentino surfaces, describing them as the “perfect combination of beauty, durability and functionality”. As a café owner, he emphasised the importance of choosing surfaces that can endure daily use while complementing the overall style and ambience of the space.
As coffee is the centrepiece of the brew corner experience, selecting the right equipment is essential to delivering the perfect cup. To highlight this, barista Shaun Liew emphasised the importance of crafting a well-balanced coffee by focusing on key elements such as body, texture and finish. He also shared tips on identifying an even harmonious flavour profile, often characterised by sweet and fruity notes.
Shaun highlighted the significance of quality equipment, recommending the La Marzocco Linea Mini Espresso Machine for commercial use and the La Marzocco Linea Micra Espresso Machine for home brewing which he demonstrated with. He also noted that La Marzocco, carried by Lamarsa, aligns with the same sustainability values upheld by Cosentino.
Guests had the option to choose from a menu featuring a variety of coffee, including the signature coffee mocktail “Summer Paradise.” This refreshing concoction combines bold espresso with zesty lime juice, tropical mango and the exotic sweetness of passion fruit syrup, topped with sparkling soda.
The inspiration to design your own brew corner marks just the beginning of an exciting design journey. Discover how Cosentino surfaces and Lamarsa coffee equipment can creatively enhance your brew space by visiting https://www.cosentino.com/en-