With the historic UNESCO Heritage I core and Cafe culture Going at 350 years, there can be no more picturesque and cultural resonance in the world to open your own cafe. That’s what they do Small partyA completely modern coffee bar in the 2nd Vienna district, borders the Danube and Donaukanal. This charming cafe is now open in Vienna – let me find out more!
For those who are not familiar, will you tell us about your company?
Together with my partner (Clemens) I open a petite specialist cafe at 2nd District in Vienna.
Our dream is to create a place for the local community – and for anyone who compelling coffee – where people can connect, learn and remember what is in their cup. Coffee is something that many of us eat every day, but we rarely stop appreciating the complexity of the process and people behind it.
From the day we met, we dreamed and plan to open our own place. During this journey, we were lucky to visit coffee countries – and today we get to know green coffee directly from some producers we met. We bake it in petite parts, with caution and respect for work, which goes to every bean.
We are incredibly satisfied with the location found. It is in the area where we have already built connections and where many residents know us as their baristas. It seems that this is a natural continuation of what we have started. Of course, the opening of the cafe is equipped with unevenness on the road – such as the need for larger adaptations to space to meet the license requirements – but we are ready for it.
Can you tell us about a modern space?
Finding such a location is a graceful experience. We feel connected to this area not only because the size and location meet our needs, but also because of the atmosphere that the building itself emanates.
The space is a total of 35 square meters (including storage, toilet and main area), with an additional 8.5 square meters of seats/outdoor positions. It has one immense window and one immense door, both directed to the street and beautifully arched windows, which are quite high – almost reaching the ceiling about 3.2 meters high.
Before we signed a lease agreement, the space was home for a petite Italian Delicatessen with confined opening hours. It will be electrifying to see if we can build a stronger relationship with people in the area throughout the week.
Because we have paid a significant fee for the takeover, we make many DIY projects using existing furniture to create a convenient and optimized process for ourselves.
Because the previous company was a petite delicatessen offering primarily drinks and snacks for regular guests in the open air, we have just discovered that there may be problems with the toilet and ventilation system.
The latter is only a suspicion for now, but it’s better to be prepared, right?
As for the toilet: there is only one, and when you have eight places indoors, the recipes may require two (one for each sex). This principle seems quite antiquated, but it is still part of legal requirements, so we will have to check if we can get an exception.
What is your coffee approach?
Our coffee approach is: a loan in which a loan is due. Our goal is to share the knowledge of this mass -consumed product – in general, most people living in Austria have some connection, but there is often no true relationship with its origin.
We do not want to indicate our fingers, because they were both people who had no knowledge or relationship we have today. Instead, we want to meet our clients, where they are, through personal conversations – and from there to present them with more careful consumption of coffee through our various roast profiles and brewing methods.
Any machines, coffee, special equipment set up?
Equipment: We will work with Classic marzocco line Two group (400 V), combined with Victoria Arduino Mythos One ia Pukpress for consistent preparation of espresso. We employ for the filter and alternative infusions Varia vs3 (with Titanium Supernova Burrs) ia Mahlkönig ek43 for versatility and precision.
We also have two Colleague Stagg kettles, a Moccamaster KBG SELECTand stunning Kitchenaid A mixer in the same color as Mokamaster – because aesthetics also matter.
Coffee: all coffee we serve are specialist, directly imported or obtained by trusted importers. Most coffees we cooperate with come from the producers with whom we built personal relationships – from which we even had to visit.
Our goal is to offer something for everyone, regardless of whether someone prefers the comfort of classic, darker espresso profiles, or enjoys robust, fruity, based on fermentation roast.
Our home espresso bends towards a relatively dim roast (not in the second cracks), offering depth and balance, while presenting the complexity of taste.
Starting composition:
- Salvador
- Colombia
- Panama
- Costa Rica
In addition to Colombia, we were lucky to visit all these origin and build personal relationships with people behind coffee.
We are really grateful for these connections and we try to reflect the spirit of community, cooperation and respect in every cup we serve.
How does your project consider sustainable development?
Sustainable development is the basic value in our project – socially, environmentally and economic.
On the side of green coffee, we focus on direct trade whenever possible, closely working with producers, whom we know personally or by trusted importers, who are crystal clear in terms of prices and practices. This ensures that farmers are paid honestly and that long -term relationships can grow in a way full of respect.
When it comes to operations, we configure a low flow of low -impact work. This includes:
- Using reusable, recycling or compostable materials as far as possible
- Minimizing food waste with a slim seasonal menu and careful planning
- Changing the purpose of existing furniture and equipment via DIY solutions instead of buying a modern one
- Choosing a petite space, which is perfect not only because we will work there as a team of two without employees, but also because it helps reduce energy consumption and our overall trace
At the community level, we want to create a space encouraging conscious consumption – by dividing knowledge about the origin of coffee, brewing methods and high -quality cup slowing down. We not only offer caffeine; We create a moment of consciousness.
What is your hope for the opening date/month?
We got the keys to our cafe on May 1 and we are there every day since then, since then, creating and preparing spaces with our own hands.
Originally he planned to sign a lease agreement in June, so everything moved a little faster than expected. Because we really want to remain present in this phase, live a process and create a place that we really seem, we decided to mentally change our opening date – from today (May 20) until the end of May.
It gives us a little more space to breathe and make sure that we are opening with the intention, not only on time.
Do you work with craftsmen, architects and/or creators you would like to mention?
We work not only as a team of two, but also as a petite community of family and friends. We feel incredibly elated that we are surrounded by talented people from various fields who lend a hand us revive our vision in a significant way.
Some innovative cooperation is still underway and sometimes develop, so we would like to emphasize them when we conduct these conversations and go to actual implementation. It is significant for us to recognize the contribution when they happen and do it with intention and clarity.
Thank you!
No, thank you! I loved to sit at our petite cafe construction site to answer these questions – it really helped snail-paced down time and bring the clarity of our vision.
