In our fast-pace world we are used to get things done in a blink of an eye, without even thinking about it. Together with emerged social networking solutions, our interactions with people in many cases take place online. In those rare moments when we do meet offline we enjoy to spend quality time together with friends and engage in various activities.
To facilitate this I have imagined social places, like restaurants and bars, where people have an opportunity to bond closer together by engaging in an activity such as not just ordering coffee, but making one for each other. This is how an idea for a Social coffee machine has born.
Despite being more compact than it’s traditional alternatives, the coffee machine is efficient: it can serve up to 8 espressos or 4 cappuccinos at the same time. The water reservoir is big enough for 8 cappuccinos / 16 espressos - a large company of friends - and is easily refilled or exchanged completely in an instance by a waiter. The top has a slightly concave surface which is used to store different coffee cups or even croissants.
The coffee machine features 4 porta-filters on each side, which can be used both for the real coffee and filtered coffee. This flexibility allows people to adapt easier to the new social way of coffee-making: filtered-coffee is much easier to use, while the real coffee is the next step towards great taste and deeper engagement. The machine has 4 diamond shaped start/stop switches on each side and steam wands for milk to create cappuccinos or cafe machiato.
Easy to use, portable and compact the Social machine offers the same quality espresso that Wega’s traditional bigger products offer. However, unlike them being designed solely to be operated by barmen, the Social coffee machine is designed to be operated by customers, to promote the social aspect of drinking and making coffee together. Thus not only developing stronger social bonds with each other, but also an emotional connection with the coffee.
Wega Social coffee machine changes the way we make coffee. It develops stronger social bonds between people who participate in the process, creates an emotional connection with the coffee itself, and to an extend, to the local bar/restaurant which offers this new experience.